Saturday, July 26, 2008

cheese-stuffed chicken

I haven't tried this yet, but Ally was RAVING about it.  The recipe below calls for chicken breast halves with bone, which I do not (ever) use.  When I make it, I think I'll probably pound the chicken to 1/4" or so, and wrap the cheese mixture in the chicken (similar to courdon bleu ).  Also, Ally prefers not to use peanuts, and uses goat cheese instead of feta.


4 medium chicken breast halves, with bone

3/4 cup shredded mozzarella

1/2 cup feta cheese

1/4 cup chopped peanuts

2 slices bacon, crisp cooked & crumbled

salt & pepper


ranch dressing


*Preheat oven to 350 F.  Skin chicken, if desired.  Using sharp knife, make a pocket in each breast by cutting horizontally form side to side, leaving edges intact.  In a bowl combine mozzarella cheese, feta cheese, peanuts, and bacon.  Spoon filling into pockets, packing lightly (pockets will be full).  Place chicken, bone side down, in a 3-quart rectangular baking dish.  Lightly sprinkly chicken breasts will salt, pepper, and paprika.  Bake, uncovered, for 50 to 55 minutes or until an instant read thermometer insterted in the chicken registers 170.  Drizzle salad dressing over chicken before serving.

If you use boneless, skinless, chicken breasts, you shouldn't need to cook it for more than 30 minutes.


from Ally's Kitchen


1 comment: