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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

STUFFED CHICKEN BREAST Recipe

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This recipe for STUFFED CHICKEN BREAST is from OBERG FAMILY RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
chicken breast 6-8
bacon 8-12 (depending on preference for bacon)

MIDDLE
jalapeño pepper
chives
parsley
cream cheese

SAUCE
garlic
mushroom
1/2 cup half and half
can of cream of chicken soup
1/4 cup white wine
pinch of black pepper
Directions:
Directions:
Saute garlic and mushrooms in a little butter.
Mince jalapeño pepper, chives and parsley then mix into cream cheese and soften mixture.
Place a small amount of cream cheese mix in the middle of chicken breast, roll and wrap with a slice of bacon.
Spear with a WOODEN toothpick and place in a 9x13 pan.
Mix all the sauce ingredients together and cover the stuffed chicken , place in oven for 1 hour 15 minutes at 325º

Serve over egg noodles when done.
Personal Notes:
Personal Notes:
Sure to make even picky eaters go wild and finish their plate.

 

 

 

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