| 7/20/2005 |
GARLIC LEMON DOUBLE STUFFED CHICKEN
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They say the best way to write is to write about what you know. So, I thought that I would try something. I love to cook and know enough about cooking to at least share some recipes that I've learned and love. My plan is to post a different recipe each week. I'm just sharing some of my favorite recipes. Maybe it's something new I've tried or learned to make. Maybe it's something basic. I ain't looking to be the next Food Network star. A lot of people I know also enjoy cooking and trying new things.
If you try any of the recipes PLEASE leave a comment (good or bad) about it.
GARLIC LEMON DOUBLE STUFFED CHICKEN
oil, for greasing pan
4 boneless, skinless chicken breast halves
1/2 (8 ounce) package cream cheese, cut into 1/2 inch slices
1/2 (8 ounce) package Cheddar cheese, cut into 1/2 inch slices
1/2 cup milk
3/4 cup Italian seasoned bread crumbs
1/4 cup grated Romano cheese
2 or 3 cloves of minced garlic
1/4 cup and 2 tablespoons butter, melted
1 tablespoon lemon juice
1/4 teaspoon garlic salt, or to taste
1/4 teaspoon paprika (optional)
fresh parsley as desire (optional)
-Preheat your oven to 350 degrees. Lightly coat a baking dish with oil.
-Set up an 'assembly line' for yourself. In one dish put your milk. In another dish put your combine your seasoned bread crumbs, garlic salt, and romano (or parmesan cheese "shaker cheese"). Have the baking dish ready to go and sitting next to these.
-If you can find pre-flatten chicken breasts, GREAT! If not... pound out each chicken breast so that it's approximately 1/2 inch thick. (Not paper thin) Cut your cream cheese and cheddar cheese into 1/2 inch slices. You can use shredded cheddar as well, if you prefer. Place a slice of your cream cheese and cheddar cheese on the chicken. Roll up the chicken around the cheese. Secure with a toothpick if needed.
-Dip the chicken breasts in the milk, then in the breadcrumb mixture. Pat each one down to make sure mixture is decently applied. Don't not over crowd the baking dish. Leave a half inch on all sides of the stuffed chicken. You can top the chicken off with more cheddar cheese if you desire.
-Bake for 35 to 40 minutes or until center is no longer pink and juices run clear. This is where the flattened chicken will come into play. If your chicken is thicker it will take longer to cook.
-While chicken bakes put your minced garlic, lemon juice, and butter in a microwave safe bowl. Microwave until butter is melter. (Can be done on the stove, but the microwave takes only a minute or two.) Pour on top of chicken once it's done. Sprinkle with paprika or fresh parsley.
I've played around with this recipe a little. You can butterfly your chicken breasts if you don't want to pound them out. I think you can more of the stuffed cheese in each bit if you roll them. If you like more garlic, you can put some in the cheese stuffing. You can make the dish 'lighter' by using light cream cheese and butter. Using day old dried out bread, you can make your own seasoned bread crumbs with some dried parsley, oregano, and basil all food processored together.
Enjoy! |
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I posted this @ 7/20/2005 05:36:00 AM.............Need a link?..........
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