Recipe Talk

CHEESE STUFFED CHICKEN BREASTS

4 boned skinless chicken breast halves (1 lb. total)

4 (3 x 1 x 1/8") slices part skim mozzarella

1 egg white

2 tbsp. all-purpose flour

1 tbsp. grated Parmesan cheese

1 tsp. snipped parsley

1/4 tsp. paprika

Dash pepper

Nonstick spray coating

Rinse chicken; pat dry. Use a sharp knife to cut a small pocket in the thickest side of each chicken breast half. Insert a mozzarella cheese slice in each pocket.
In a small mixing bowl beat egg white slightly. In another bowl stir together flour, Parmesan cheese, parsley, paprika and pepper. Dip chicken in egg white. Then coat with flour mixture.

Spray a 10 x 6 x 2 inch baking dish with non-stick coating. Arrange chicken in dish. Bake in a 375 degree oven for 20-25 minutes or until chicken is tender and no longer pink. Makes 4 servings.

---------------------

Dijon Sauce

Makes a hit anytime you want to add a bit of zip to your steak.



Prep: 2 minutes

Cook: 15 minutes

Servings: Makes about 1/2 cup

1 cup whipping cream

1 Tbsp. Worcestershire sauce

2 Tbsp. Dijon coarse grain mustard

1 Tbsp. chopped parsley

-- salt and pepper, to taste

Whisk all ingredients together in sauce pan and simmer over medium-high heat for 10-15 minutes, until reduced by almost half.
Remove from heat and whisk for an additional 2 minutes.
Serve warm.

Boneless, Skinless Chicken Breasts stuffed with Chive Cream Cheese mixed with Dijon Mustard

INGREDIENTS:

4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness

4 oz. cream cheese with chives, softened

4 Tablespoons butter, softened

1/2 cup packed brown sugar

4 Tablespoons Dijon mustard
.
Toothpicks to close the chicken breasts. Soak them in water for 30 minutes before using them.

PREPARATION:

Preheat oven to 400F

1. Beat the cream cheese and 2 tablespoons of butter to a creamy cosnistency.

2. Blend in the brown sugar and mustard. Mix well.

3. Divide the mixture into fourths and spread out on the pounded chicken breasts.

4. Fold the breasts over and secure with the pre-soaked toothpicks.

5. Place the breasts in a single layer in a baking dish.

6. Melt the remaining 2 tablespoons of butter and drizzle over the breasts.

7. Bake for 25 to 30 minutes.
To serve
Remove the toothpicks. Place the breasts on each of 4 serving plates and serve immediately.

------------------

Balsamic Dijon Sauce Recipe

Ingredients:

1/4 cup balsamic vinegar

1 teaspoon sugar

1 teaspoon water

2 tablespoons honey mustard

1 dash salt

1 dash black pepper

Directions:

Combine all ingredients in small bowl and mix well. Chill.

This recipe for Balsamic Dijon Sauce serves/makes 4

----------------------------

Chicken with Goat Cheese and Arugula Recipe

We have a patch of arugula in our garden that not only re-seeds itself every year, but manages to seed itself outside its raised bed as well. No one in a temperate climate should ever have to pay a dime for arugula; it grows like a weed, more aggressive even than dandelion. Thank goodness it tastes so good, both raw and cooked! This chicken roll-up combines spicy arugula with creamy goat cheese for a wonderful compliment to the chicken. Easy to make as well.

8 chicken breast cutlets (about 1 1/2 lbs)

Kosher salt

Ground pepper

1 large bunch arugula (about 4 ounces, trimmed)

3 oz of soft goat cheese (chevre) broken into small pieces

1 Tbsp olive oil

Toothpicks

1 Preheat oven to 425degreesF. If you are starting with large chicken breasts, you may need to pound them down with a meat pounder to break them into smaller pieces and to make them thin enough for rolling. To do this place a piece of plastic wrap over the chicken breast. Use the smooth side of the meat pounder to pound the piece thin. Season the chicken pieces with salt and pepper. On a clean work surface lay cutlets flat, smooth side down. Layer with arugula leaves and pieces of goat cheese in the center. Starting with the narrow end, roll up the chicken tightly. Seal with a toothpick.

2 In a large non-stick oven-proof skillet, heat oil over medium-high. Swirl to coat the pan. Cook, seam side down, until golden brown - 1 to 2 minutes. Turn the chicken so the other side gets browned as well.

3 Transfer skillet to oven. Cook until chicken is opaque throughout, 10-12 minutes. Remove toothpicks, and slice the chicken crosswise before serving, if desired.

Serves 4.

Recipe adapted from one in Everyday Food magazine.

Posted by Elise on Oct 4, 2005

Chicken Breasts w/ Dijon-Caper Cream Sauce

Recipe By : MsGryphon

4 Chicken Breasts

1/2 teaspoon salt

1 teaspoon pepper -- divided

6 tablespoons dijon mustard -- (Grey Poupon) divided

1 cup Sour cream

5 tablespoons capers

Rinse chicken breasts and pat dry. Sprinkle with salt & 1/2 teaspoon
pepper; brush chicken with 2 tablespoons mustard. Place on lightly
greased foil in a broiler pan. Broil 5 1/2 inches from heat 10 minutes.
Mix together remaining pepper & mustard, sour cream and capers. Top
chicken and bake at 350 for 15-20 minutes,
or until done. 4 servings.

Source:adapted from Southern Living 1998 Annual Recipes, page 329

2566 Calories (kcal); 160g Total Fat; (57% calories from fat); 254g Protein; 17g Carbohydrate; 845mg Cholesterol; 3434mg Sodium

==========

Chicken Breasts w/Dijon Mushroom Sauce

Recipe By :Dottie

4 boneless chicken breasts

salt and pepper to taste

3 tablespoons butter

1 tablespoon minced garlic

4 ounces mushroom pieces -- do not drain

2 tablespoons dijon mustard

1/4 cup water

Season meat. Mix dijon mustard with water. Melt butter in skillet and add garlic. Saute for 30 seconds. Add chicken breast(or other meat)and let cook for 5-6 minutes. Turn, add remaining ingredients to pan and cover. Simmer over low heat for 10 minutes or until meat is cooked through. Remove meat and raise heat. Let sauce reduce slightly -pour over meat to serve:)

(can use fish, shrimp, or beef in place of chicken -adjust cooking times:))
Serves 4

368 Calories (kcal); 36g Total Fat; (84% calories from fat); 5g Protein; 10g Carbohydrate; 93mg Cholesterol; 735mg Sodium