There has been no updates because I’ve been busy and have not exactly stuck to my healthy dinner plans (financial issues). The sad news is that I actually took photos of things I’ve cooked/baked and was going to post them here, but I have found out that my computer had not downloaded all of my photos and I have already deleted them off my camera. Great, right? Oh well. What can I do, huh?
But on the bright side, I believe I will be making some eggrolls tonight. Maybe I’ll put the recipe on here (but it’s my family’s secret recipe) so I’ll just have to tweak it a bit for you guys. What a bummer, huh?
2 years ago
Stuffing Stuffed Chicken Breasts (Level: Advanced)
This was a two woman job. Well, not actually, but my sister in law helped me make these. She was in charge of the stuffing (which was incredibly good). Well, we had this loaf of italian bread that no one ate because everyone was away for the weekend. Thus, I decided to turn it into some stuffing!
- Old loaf of hard bread (old french bread is good too, as long as you can use it like a baseball bat)
- Chicken Breasts
- Salt and Pepper
- Boil some water (about 1/5 of the amount of stuffing you’re making, so if you’re making 5 cups of stuffing, boil a cup of water)
- Clean and cut up your chicken breasts so that they are about 1/2 and inch thick. To make them thin, you can place them between some plastic wrap and thin it out with a meat tenderizer
- Cut up some of the chicken breasts (you don’t need a lot, it’s the little flavoring for the stuffing broth) and place it into the boiling water. Season the broth and stir occasionally
- For the stuffing, cut up the bread into cubes the size of croutons. Cut up the carrots, celery and onions into the size of peas. Smash and dice the garlic into very small pieces (as small as you can get it)
- Mix the stuffing ingredients together and then add the broth, little at a time.
- Lay out the chicken breast and cover the chicken breast with stuffing then roll it. Keep it in place with toothpicks or you can tie it with cooking thread
- Put them on an oiled cookie sheet and place them into the oven on broil until they are browning
- We served these already cut into slices.
- Leftovers of these were quite dry, although the flavor finally settled in
- Our dinner guests enjoyed it
- Tasted good (but we over salted the broth, so the stuffing was salty)
- Don’t overcook the chicken breasts or they’ll become dry
2 years ago