I like simple peasant type foods, rustic in character with under ten main ingredients (less is more) if possible. And, I have learned to adapt my cooking to include what is on hand in my pantry. I buy all our meat at Costco about every six weeks and divide it up to freeze. Once a month I restock the pantry with essentials, then once or twice a week I make a run to the market for those more fragile food items such as bananas, milk, etc.
My daughter, Elizabeth, found the following recipe for stuffed chicken in a food magazine a few months ago and tonight we made it for the second time ... the kids devoured it.
Prep time: 15 minutes --- Total: 1 hour
1 can (14-1/2 ox.) Italian-style diced tomatoes, undrained (plain diced is fine too)
1-1/4 cups shredded mozzarella cheese, divided
1/4 cup chopped fresh basil (I've used fresh rosemary in a pinch)
1 package (6 oz.) stuffing mix for chicken (such as Stovetop)
8 small boneless skinless chicken breast halves (2 lbs)
1/3 cup Italian salad dressing (oil and vinegar based)
1 Preheat oven to 350 F. Prepare stuffing by mixing in the whole can of diced tomatoes (including liquid), 1/2 cup shredded mozzarella cheese, basil along with the stuffing mix in a large mixing bowl just til moistened.
2 Pound out the chicken breasts two at a time in a gallon size plastic freezer bag to 1/4 inch in thickness.
3 Place pounded chicken breasts smooth side down on a cutting board and place a palm sized amount of stuffing in the middle ... and roll up tightly log style with stuffing in the middle and place seam side down in a 13"x9" pan coated with cooking spray. Repeat.
4. Pour the salad dressing evenly over the top and bake for 40 minutes.
5. Sprinkle with remaining 3/4 cup cheese and bake for five more minutes or until cheese is bubbly and chicken is done.
Makes 8 servings (approx 280 calories per serving)
3 comments:
1. I'm a sucker for recipes, so you've got me there.
2. this looks so good. I'm going to make it for sure.
3. you need a 4th blog, you don't have enough to do.
Why is it the more we have to do, the more we make for ourselves to do? This looks delightful and sounds delicious. I will give it a try.
A good story
GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”
Voila: www.tastingtoeternity.com. This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.
From a hectic life in New York City to the peace and glories of the French countryside lead me to be the co-founder of www.fromages.com. Ten years later with the words of Pierre Androuet hammering on my brain:
“Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.”
I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published.
I believe cheese and wine lovers should be told about this publication.
Enjoy
Post a Comment