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Full Online Book HomeLearning KitchenPoultry - Chicken - Stuffed Chicken Breasts
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Poultry - Chicken -   Stuffed Chicken Breasts Post by :Dennis_Murphy Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1368

Click below to download : Poultry - Chicken - Stuffed Chicken Breasts (Format : PDF)

Poultry - Chicken - Stuffed Chicken Breasts

4 chicken breast halves
Smoked Gouda and Spinach Stuffing (recipe below)
1/2 tsp salt
1/4 tsp pepper
2 tsp butter, melted

Heat oven to 375. Grease 9" square pan.

Loosen skin from chicken breast halves, separating in centre but leaving skin attached at sides. Spread 1/4 of stuffing between meat and skin of each chicken breast and smooth skin over breasts, tucking under loose areas.

Place chicken skin side up in pan, sprinkle with salt and pepper and drizzle with butter.

Bake uncovered for 45-55 minutes.

Smoked Gouda and Spinach Stuffing

1 (3-oz ) pkg cream cheese, softened
1/2 cup shredded smoked Gouda or Swiss cheese
1/4 tsp ground nutmeg
1/2 pkg (10-oz size) frozen chopped spinach, thawed and drained

Mix cream cheese, Gouda cheese and nutmeg together and stir in spinach.
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Poultry - Stuffed Chicken Breasts Poultry - Stuffed Chicken Breasts

Poultry - Stuffed Chicken Breasts
4 boneless skinless chicken breast halves ( about 1 pound), pounded to 1/4-inch thickness 1/2 teaspoon ground black pepper, divided 1/4 teaspoon salt 1 cup cooked brown rice ( cooked in chicken broth) 1/4 cup minced tomato 1/4 cup (1 ounce) finely shredded mozzarella cheese 3 tablespoons toasted rice bran* ( optional) 1 tablespoon chopped fresh basil Nonstick cooking spray Season insides of chicken breasts with 1/4 teaspoon pepper and salt. Combine rice, tomato, cheese, bran, basil, andremaining 1/4 teaspoon pepper. Spoon rice mixture on top of chicken breasts; fold over and secure sides with woodentoothpicks soaked in water. Wipe off

Poultry - Stir Fry Chicken With Walnuts Poultry - Stir Fry Chicken With Walnuts

Poultry - Stir Fry Chicken With Walnuts
2 cups raw rice 3 large dried Shitake mushrooms 2 cups boiling water 1 egg white 1 tablespoon cornstarch 1-1/2 pounds skinless, boneless chicken breast, cut in 1/2-inch dice 1 tablespoon cornstarch 2 tablespoons water 1/2 cup chicken broth 1 teaspoon sugar 1/2 teaspoon salt pepper, to taste 3 tablespoons soy sauce 2 tablespoons vegetable oil 2 quarter-sized slices of fresh ginger, minced 1 clove garlic, minced 2 scallions, chopped (reserve green portion for garnish) 1 cup frozen sugar snap peas, thawed 1 tablespoon dry sherry (optional) 1 cup coarsely chopped walnuts Prepare rice according to package directions. Place