Thursday, February 21, 2008

Stuffed Chicken Breasts

I usually make this recipe with a white cheese such as fontina or grueyer, but I had some curds that were getting in my way, so I used them. Maybe not so good a choice as they are a bit oily.

Mix breadcrumbs with some herbs and spices, cheese, and tomato juice to make a stiff paste. Allow it to sit for about ten minutes.

Pound boneless, skinless chicken breasts to a uniform thickness.

Form the stuffing into an oval and cover with the chicken. Salt & pepper to taste.
Bake at 375 for 30 - 40 minutes.

Let rest for ten minutes before serving.
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