Thursday, May 2, 2013

Garlic-Lemon Double Stuffed Chicken

This recipe is adapted from

This recipe is definitely NOT LOW FAT!! Yikes!  But...of course...delicious. I didn't take a picture of my last 2 creations, so you'll have to enjoy the pictures provided by the original websites if you're curious.

Make this!  You won't regret it!

Garlic-Lemon Double Stuffed Chicken
4 boneless, skinless chicken breasts
4 oz. cream cheese, cut into 4 slices
About 8 oz Cheddar Cheese cut into 4 slices or grated
1 C. milk
1 C. Italian seasoned bread crumbs
½ C. Panko bread crumbs
½ C. grated Parmesano Romano cheese (or regular parmesan cheese)
1 Tbsp. minced garlic
¾ C. butter, melted
4 Tbsp. lemon juice
½ tsp. garlic salt, or to taste
½ tsp. paprika (optional)

Preheat oven to 350 degrees F.  Coat a large casserole dish or 9x13 pan with cooking spray.

Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through (or pound really thin so you can stuff the chicken breast and roll up).  Place one slice of cheddar cheese and cream cheese inside each chicken breast.  Close each chicken breast and set aside (or if pounded thin, then roll up and secure with toothpicks).

Pour milk in a shallow bowl.  In a separate bowl, combine both breadcrumbs and Parmesano Romano cheese.  Dip each chicken breast in the milk, then the breadcrumbs (pat lightly to coat them better if needed). Place breasts side by side in a single layer in casserole dish, tucking edges under to seal.

Melt butter.  Stir in lemon juice and minced garlic.  Drizzle evenly over chicken. Season breasts with garlic salt and paprika (if using).

Bake in preheated oven for 30 minutes or until no longer pink in the center and juices run clear

Tortellini Sausage Soup--picky husband style

Hello Cousins! 
I've decided to try to post recipes I've tried/created on here more often.  I usually attempt to try at least 1 new recipe every 2 weeks so that I can bulk up my recipe list.  Wouldn't it be nice to get to the point where you wouldn't have to think very hard at all when preparing your weekly menu -AND- you also mixed things up enough that it didn't get boring?!?!?  I'm trying to get to that point.  I think I'm almost there because I asked Jereld if he had any menu requests for the next couple weeks and he couldn't come up with anything.  I told him I was trying to not repeat stuff very often.  He said, "I can't remember the last time we ate some of our usual dinners."  (or something close to that!) WOO HOO!  Anyways...without further delay, I tried an Our Best Bites recipe...with my special twist (since my husband doesn't like a few things) and it was GREAT!  Definitely a keeper!  
Tortellini Sausage Soup
adapted from Our Best Bites
1 lb sausage
2 tsp. minced garlic
1 onion, diced (or cut into HUGE chunks like I did so that the picky eater can remove)
½ c. water
4 C. chicken broth (I used 4 C. water and 4 tsp. chicken bouillon granules)
½ c. apple cider (the original recipe says not to leave this out!!  I realized that I was fresh out of apple juice...and had to get out my juicer to make some...can't get better juice than that!)
3 8oz. cans tomato sauce
1 c. sliced carrots
1 tsp. dried basil
1 tsp. dried oregano
2 medium zucchini, grated
2 tablespoons dried parsley
8-10 oz. package cheese tortellini
2 Tbsp. dried parsley

Crumble sausage into a large soup pot and brown.
Chop onion and add to pot with garlic and a drizzle of olive oil.
Continue cooking until onions are translucent and your sausage is cooked. Add tomato sauce, cider, water, chicken broth, carrots, oregano, and basil. Cover and simmer for 1/2 hour. Add parsley and zucchini and simmer for another 15 minutes or so. Add the tortellini and cook until tender, and then serve with bread and freshly-grated Parmesan.