Thursday, August 23, 2012

Stuffed Chicken Breasts

Look, a post without a baby in it!  What's the special occasion?  I got hungry and felt like randomly combining leftover stuffs in our fridge to see if I could make something yummy.  Mission accomplished.

Used:  1 carrot, 1/4 onion, frozen peas, 4 mushrooms, swiss cheese, butter, chicken breasts, salt, pepper, sage, and paprika.  But since this is a clean out your fridge kinda thing just sub in and out what you have.

Dice up your carrot, onion, and mushroom finely.  In a pan with a bit of butter saute for 10-15 minutes till tender and starting to brown.  Season with salt, pepper, and a few shakes of sage.  Add in a handful of frozen peas and then turn off the heat. You don't want to cook the peas, just defrost them since they are delicate and will turn to mush.

Next is the only slightly tricky part.  You have to make 2 cuts in each chicken breast  to form pockets that can be stuffed with your goodies.  To do so put the palm of your hand on the top of the breast and slice into it 1/3 down from the top.  Don't cut the whole way through the breast.  Rotate the breast and do the exact same thing 1/3 from the bottom.  Why 2 cuts?  It lets you shove more stuff in there.  Feel free to only make one cut, but you will be limited in your stuffage.

Lay a slice of swiss cheese in your cut and then make a small pile of stuffing on top of the cheese.  Fold chicken flap over and give it a gentle press to compact it all together.  Don't worry about it looking perfect and sealing.  Who cares.  Repeat with the bottom flap of each chicken breast.  Season chicken tops with salt, pepper, and paprika.

Spray a cooking dish, arrange, cover with aluminum foil, and shove it in the oven at 350.  I am lazy and have an infant prone to crying at inopportune moments.  Hence I don't preheat the oven for stuff like this.  So into a cold oven this went, cranked it up to 350, and 45 minutes later I pulled them out and they were perfect! 

Ta da!

Oh yes!  It was quite delicious!

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