I haven’t stuffed chicken breasts in a while so I figured I do something a little different than the usual “cordon bleu” style. These tuned out fantastic! The hardest part is making the incision into the breast big enough and so that you don’t pierce the backside, you really want to be able to stuff as much goodness in there as possible (and keep it in)! 🙂
Prep Time: 20 min
Cook Time: 25-30 min (depends on thickness of breasts used).
- 2 Free range chicken breasts, place a large slit in breasts without piercing through other side.
- 1 C. Spinach
- 1 C. Arugula
- 2 Slices of cooked bacon, chopped
- 1 Shallot, or 2 TBS, minced
- 1/2 C. Baby bella mushrooms, chopped
- 1 Clove of garlic, minced
- Parmesan Reggiano, shaved 2 TBS
- 1/4 tsp. Salt
- 1/2 tsp. Pepper
- 1/4 tsp. Paprika
- Pinch of salt and pepper
- 1 Egg, beaten
- 1 C. Panko bread crumbs
- 1 TBS Butter
- Cut produce as described above, and heat medium skillet on medium high with 1 TBS olive oil. Once hot add garlic, shallots, and greens. Saute for 2 min until softened. Add the chopped crispy bacon to mixture and a pinch of salt and pepper.
- Prep Chicken. Divide greens mixture and insert into breasts. Nestle the parmesan shavings on to the top of mixture inside of breasts.
- Pre-Heat oven to 375 F.
- Prepare two bowls one with beaten egg (add salt, pepper, and paprika to this beaten egg and mix well). The other bowl will have the panko. Dip each breast into the egg and spice mixture then into the panko, make sure you coat the breast evenly and thoroughly. Repeat with other breast. Refrigerate for 10 min to set.
- Heat medium or large skillet on medium heat with 1/2 TBS butter and wait until hot. Add breasts and DO NOT FLIP or touch for 3-4 min (time it or your panko will fall off the breasts). I often will spray the tops of the breasts with olive oil spray while the bottoms cook so that when I flip them they will have something on them to “brown” and not burn… instead of using more butter… So you will cook the breasts for 3-4 min on each side then transfer to the oven for 20 min or until done.
Serve with a salad or veggie of choice 🙂 and enjoy!
I’ve been on a sandwich kick lately, it’s easy and the possibilities are endless. I knew there was a slight chance we would have some trick-or-treaters last night so I didn’t want to get too busy in the kitchen just in case… Well we had 2 groups, about a total of 8 kids so it wasn’t very eventful. Evan and I ate more candy than we gave out… as suspected 🙂 Below I’ll post what we dressed up as over the weekend!
Prep: 15 min
Cook: 15 min (depending on thickness of chicken).
- 2 Free range chicken breasts, pounded flat with a mallet to desired size.
- 4 Slices of cooked natural bacon, nitrate free.
- 4 Slices of nice bread, your choice ( I used a 9 grain).
- 1 Sweet potato
- 2 TBS Olive oil mayo
- 1 Lemon, juiced into mayo
- 1 tsp ZBD Fine Herb Blend
- 1 – 3 TBS butter for bread toasting and cooking chicken
- Purple onion (however much you like)
- Roma tomato (however much you like)
- Spinach (however much you like)
- 1 TBS Olive oil to brush on potato slices
- 2 Slices of sharp cheddar
- Pre-Heat oven to 400 F. Slice sweet potato on a mandolin, very thin into rounds. Line rounds on a greased foiled tray and lightly baste with olive oil, sprinkle with sea salt. Cook for about 15-20 min or until done. Once almost done add cheese to melt onto chicken.
- In some butter cook chicken breast in large skillet on medium, season with salt and pepper.
- Slice produce that goes on sandwich.
- Toast bread lightly then add sliced to a large skillet with a bit of butter to finish the bread off.
- Mix up a quick aioli with mayo, lemon juice, and ZBD fine herb blend.
- Assemble sandwiches bread, chicken, cheese, onion, tomato, spinach, bacon, bread. Stick a tooth pick in it and there you have it!
- Pull chips from oven and serve with sandwich, we like to dip our chips in a yogurt based dressing like caesar or ranch.
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Halloween Fun… can anyone guess who we were? I sewed Evan’s costume from scratch very last min…about 5 hours before the party, talk about last min!!! 🙂