Lunch today:
*Bruchetta 'n Cheese Stuffed Chicken Breasts
*French Cut Green beans
*Hearth Baked Rosemary & Olive Oil Cibatta Bread
First of all, the bread was Sam's Choice out of the freezer at Wal-Mart (but good none the less). The green beans were canned (I'd have preferred fresh steamed, but Husband isn't a big fan). The Bruchetta 'n Cheese Stuffed Chicken Breasts are easy-peasy.
1 can Italian diced tomatoes, undrained
1 1/4 Cups shredded Mozzarella Cheese
1/4 Cup chopped fresh basil (this I did not have...sorry)
1 pkg. Stove Top Stuffing mix for chicken
8 small boneless skinless chicken breasts (I cut 4 larger ones in half)
1/3 Cup Italian dressing
Preheat oven to 350. Combine tomatoes, basil, stuffing mix, & 1/2 Cup cheese (I prefer about twice the cheese called for) until just moistened. Put 2 Chicken breasts in a gallon freezer weight Ziploc bag. Pound chicken until 1/4 inch thick with meat mallet or heavy can. Place chicken breast smooth side down on plate and spread with 1/8 of the stuffing mixture. Roll chicken breast as tightly as possible around the mix. Place in 9x13 baking dish seam side down, pour dressing over chicken, and bake for 40 minutes. Sprinkle with remaining cheese and bake 5 more minutes.
3 comments:
Mmmmmmmmm. I am jealous. I had a Lean Cuisine.
yummy...... i'm with you, steamed are always better than canned. or even frozen. unless they are cooked southern style so no nutrients remain, i can't stand canned green beans. i think it came from having a garden growing up. you'd never know my parents were born and raised near the big apple, at least not by their garden. of course, those italian immigrants have some pretty impressive backyard gardens in yonkers. right under the air-drying laundry off the porch or on the line out the window, depending on the house.
Thanks for the recipe...sounds delish!
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