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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

Savory Stuffed Chicken Recipe

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This recipe for Savory Stuffed Chicken is from The Meadows Family Cookbook, 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
1 8 oz pkg cream cheese, softened
1 small onion, mined or pureed
2 TBSP minced garlic (pureed if possible)
1 tsp onion powder
1 tsp garlic powder
2 TBSP chopped basil (fresh if possible)
Salt and pepper to taste
Shredded Mozzarella Cheese
unflavored yogurt (I recommend Greek)
Crushed crackers (ritz, club, etc)
Oil
Directions:
Directions:
Heat enough oil to pan fry at a low to medium-low setting. Depending on the size of your chicken breast, slice (as needed) and pound (this is important to ensure the breast will roll and stay rolled) the breast to approx 1/2 in thickness - be sure to tenderize the entire breast.

Prepare the creamy cheese dip. This is also a great dip for veggies or chips. Thoroughly combine all ingredients (onion, garlic, cream cheese, I used a little nut chopper/grinder to puree the onion and garlic together, then added cream cheese, onion powder, garlic powder, chopped basil (fresh if possible), and salt and pepper to taste. This could also be done in a small chopper or blender.

Coat one side with prepared creamy cheese dip. Sprinkle with shredded mozzarella cheese. Roll breast tightly. Coat with yogurt. Roll in cracker crumbs. Fry 20-30 min in a covered pan, turning regularly, until chicken is cooked through.

 

 

 

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