| Title: | How to Make them Goodies |
| Notice: | Please Don't Start New Notes for Old Topics! Check 5.* |
| Moderator: | FUTURE::DDESMAISONS ec.com::winalski |
| Created: | Tue Feb 18 1986 |
| Last Modified: | Thu Jun 05 1997 |
| Last Successful Update: | Fri Jun 06 1997 |
| Number of topics: | 4127 |
| Total number of notes: | 31160 |
my SO made dinner last night. reheated chicken breasted stuffed with brazil nut stuffing in the skin and made a fresh vegie dish to go with it. it was absolutely wonderful. i just had to post it. he did not give me specifics but i'm sure you can figure this out. potatoes and carrot melody: -------------------------- a couple of potatoes thinly sliced a couple of carrots thinly sliced some onion thinly sliced 1/4 cup butter or margerine 2 cloves garlic minced grated parm/romano cheese in greased casserole pan place the sliced potatoes with an onion slice in between upright. place the sliced carrots on the top and fill in any spots that the potato and onions missed. pour some grated cheese over this. melt the butter with the garlic and pour this over the vegies. this will make the grated cheese fall in between the vegies. put alittle more grated cheese on top and cover. microwave for 5 minutes on high. turn dish and shake a bit. microwave for another 5 minutes on high. let sit for a minute or so before opening the top. be care- ful. there will be alot of steam under the cover. i can only imagine what this dish will taste like after the flavors blend together for a day. i can't wait to try it again! enjoy! cj
| T.R | Title | User | Personal Name | Date | Lines |
|---|---|---|---|---|---|
| 2869.2 | whole chicken breasts w/brazil nut stuffing | ASABET::C_AQUILIA | Thu Jan 24 1991 12:11 | 41 | |
the chicken breast is very easy. i used a basic stuffing recipe
consisting of:
2 celery stalkes, finely chopped
1 medium onion, finely chopped
5 slices of day old bread processed into fine crumbs w/o crusts
2 tablespoons of butter
1/3 cup chicken broth
1/3 cup chopped brazil nuts
poultry seasoning to taste
sage to taste
sautee the celery and onion in butter till semi-soft. add seasonings
to this mixture and mix well. add bread crumbs, and nuts to mixture and
toss to coat. add enough broth so your stuffing is sticking together.
don't use too much or it will be like mush.
take whole chicken breasts that have been washed well and patted dry
and open up the skin by the top of the breast just a bit. spoon by the
tablespoon the stuffing mixture inside the skin. flatten GENTLY. do
one tablespoon at a time for each side of the breast so the stuffing
remains equal on both sides. i find that you have two to three
tablespoons of stuffing in each side. do not over stuff or it will
come out during cooking. place on greased roasting rack and sprinkle
bottom of breast with onion powder and white pepper. put in oven
preheated at 425 for 20 minutes. turn the heat to 350 and continue
cooking for 25 more minutes. you might want to baste with a tiny bit
of butter the last 15 minutes of cooking but be careful as the skin is
delicate and the stuffing is underneath.
when done take chicken breasts off of rack. deglaze the pan that has
dripping with some chicken broth and flour to make a gravy. (the onion
powder and white pepper give it a great taste!) cut the breasts in half
for two servings. served with green beans and salad the first night.
leftovers the next night with the previous recipe.
enjoy!
cj
| |||||