Italian Stuffed Chicken Breats


This reminds me of Chicken Cordon Blue. Juicy on the outside and full of flavor throughout! I really don’t have anything else to say about this dish.

Cook Book: Don’t Panic Dinner’s in the Freezer

Meal: Italian stuffed chicken breasts

Possible sides: Salads

6 boneless, skinless chicken breast halves

salt and pepper

thyme

majoram

6 oz mozzarella cheese, cut into 1 ounce sticks

6 thin slices prosciutto ham

12 pcs. oil packed , sun dried tomatoes

Serving day

3=4 T butter , melted

Tomato cream saucec

2 T butter or margarine

1/2 1 T tomato paste

2 T flour

1/4 t garlic pwd or 1 clove, finely minced

basil (1-2 T fresh , chopped or 1/2 t dried )

1/4 t salt

dash of pepper

1 cup light cream or milk

Original recipe yields 6 servings

Cooking day instructions

Flatten chicken breasts to 1/8 inch thickness. Sprinkle chicken with salt, pepper, thyme, and marjoram. Wrap each mozzarella stick with 1 slice prosciutto. Place 2 sun dried tomatoes and 1 wrapped mozzarella stick in center of each chicken breast. Roll chicken breasts around filling. Wrap each chicken breast individually with plastic wrap. Freeze, using freezer bag method.

Serving day instructions

Thaw completely. Unwrap chicken breasts, place close together in baking dish, and baste with butter. Bake at 350 degrees for 35-40 minutes, basting every 15-20 minutes. Do not over bake, as chicken will become tough. Bake just until chicken is white and juices run clear. While chicken is baking, prepare tomato cream sauce. To serve, top chicken breasts with sauce.

For Sauce: In a small saucepan, melt butter or margarine. Add tomato paste and blend until smooth. Stir in flour, garlic, basil (if using dried), salt and pepper. Add cream or milk all at once. Cook and stir over medium heat until thickened and bubbly (if using fresh basil, and now). Cook and stir 1-2 minutes more. Makes approximately 1 cup of sauce. EXIF_JPEG_T422

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