Monday, March 15, 2010
Tonight's Dinner!! Italian Stuffed Chicken Breasts
This is the first recipe out of the book Don't Panic Dinner's in The Freezer that I choose to make.
Seriously this dish tasted heavenly!!
Here is the the process:
On cooking day you need:
6 boneless, skinless, chicken breast halves (I had whole chicken breasts, so I only used 3)
Salt and Pepper
6oz mozzarella cheese, cut into 1oz sticks (I had a lb, so I just cut 6 sticks from that)
6 thin slices prosciutto ham (this is found in the delicatessen area)
12 pcs oil packed, sun-dried tomatoes, drained
Flatten chicken breasts to 1/8-inch thickness
Sprinkle chicken with salt, pepper, thyme, and marjoram.
Wrap each cheese stick with 1 slice of prosciutto.
Place 2 sun-dried tomatoes and 1 wrapped mozzarella stick in center of each chicken breast. ( I used 1 on each)
Roll chicken breasts around filling.
If freezing, wrap each chicken roll in plastic wrap and then place in a freezer bag. Don't forget to label the bag.
On serving day or in my case tonight and again on serving day. LOL You will need:
3-4 T. butter, melted
For the sauce you will need:
2 T. butter
1/2 - 1 T. tomato paste
2 T. flour
1/4 t. garlic powder
1/2 t. dried basil
1/4 t. salt
Dash of pepper
1 cup light cream or milk (I used milk)
Thaw completely. Unwrap chicken breasts, place close together in baking dish, and baste with melted butter. Bake at 350 degrees for 35-40 minutes, basting every 15-20 minutes.
While the chicken is baking, prepare the tomato cream sauce.
In a small sauce pan, melt butter. Add tomato paste and blend until smooth. Stir in flour, garlic powder, basil, salt, and pepper. Add cream or milk all at once. Cook over medium heat until thickened and bubbly about 2 minutes.
Spoon sauce over chicken right before serving.
I served it with green beans and garlic toast, but you can serve it with many other options. Enjoy!!