Tuesday, June 30, 2015

Italian Stuffed Chicken Breasts

Italian Stuffed Chicken Breasts

Serves 2-4

These Italian seasoned, stuffed with goodness, drizzled with some heck yea, chicken breasts are scrumdidiliumptious. Buleeve dat! So, Sassy Chefs, let's roll up our sleeves, and get cookin' good lookin'!!!

1/4 Onion
1/4 Green pepper
1 Garlic clove
1 Block of Parmesan cheese (or bag if that's your twist - I still use it sometimes)
1 Handful of cherry or grape tomatoes (the little ones)
1 Roasting dish
2 Skewers (Or a handful of toothpicks - my normal "go to" but we ran out. Thanks, Uncle Dave!)
2 Chicken breasts 
Homemade dressing/vinaigrette or olive oil
& a partridge in a pear treeeeeee (Nah, not really, but it felt right!)

1. Turn up the heat
(Preheat the oven to 350)
2. Smooth out the sheets
(Lay foil over baking dish)
3. Brutally take out your frustration on your veggies
(Dice onion, green pepper, tomatoes, and garlic)
4. Torture your cheese with the grater
(Grate your cheese, about a half of cup.  But anyone who knows me, knows the more cheese, the better)
5. Use fingers to marry the ingredients together
(Mix all your prep)
6. Sprinkle a snowfall of seasonings over your newly-prep
(Season the prepped veggies and cheese)
7. Make it rain olive oil or homemade vinaigrette
(Drizzle oil/dressing over seasoned prep)
8. Perform the finger marriage one mo' time.
(Blend all the seasoned prep, cheese, and oil)
9. Side Piece dat
(Set aside for later)
10. Decorate your bird
(Season Chicken) *Cheat code: preseason meats before freezing, or marinade before cooking
11. Split dem chicks
(Butterfly the chicken breasts)
12. Lay it dowwwwwwwn, down down (Dwele! No, nobody? Just me? Ok, I'm kewl wit dat)
(Lay butterflied breasts on baking dish)
13. Raaaaain downnnn onnnn theeee (SWV! No? I give up....)
(Drizzle oil over seasoned, butterflied breasts and the baking dish)
14. Make sweet seasoned love with breasts and foil
(Rub the oil over breasts and pan simultaneously)
15. Saturday night dat side piece
(Grab those prepped, seasoned, cheesy veggies=your stuffing)
16. Shove it in there (it's ok, we've lubed it with the oil/dressing)
(Stuff your breasts with your stuffing & drizzle one more time with oil/vinaigrette.)
17. Perform open-breasts surgery
(Use toothpicks or skewers to close the breasts - sealing in that cheesy goodness)
18. Snuggle them under the covers 
(Cover with foil - spray the top blankie so any cheesy goodness that oozes out isn't sacrificed)
19. Take it to the heat
(Put in the 350 degree oven for 35-45 minutes)
20. Interrupt the interlude 
(Uncover halfway through & reduce heat to 325)
21. Let them catch their breath 
(Let your meat rests)
22. Slice & Serve
(Serve whole breasts to adults, cut in half for children)
23. Back yourself on the back, your da ish
(No really, you're da ish)
24. Bon Apetit 

Prepped Veggies & Hand-Shredded Cheese

Mixed veggies, cheese, seasonings, and homemade vinaigrette

Butterfly your chicken breasts

Butterflied breast, mixed filling, homemade vinaigrette

Stuffed breasts

Skewered stuffed breasts

2 skewered stuffed breasts (raw)

Cooked Italian Stuffed Breasts


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