Thursday, February 11, 2010

STUFFED CHICKEN BREASTS

Good morning!  Looks like another sunny day.  And the expected high for the weekend is 80 degrees.  I sure hope so.  I am really over the cold, rainy weather.  Not our typical weather at all. Today I have a little different take on chicken breasts for you.  I am not a huge fan of chicken, but there are certain ways to fix it that are really tempting and tasty.  This is one that I came up with that should make even the pickiest eaters happy.

STUFFED CHICKEN BREASTS

2 whole chicken breasts skin on, cut in half
1  cup Ricotta cheese
1/4 Parmesan
Fresh Rosemary
2 Lemons
7 or 8 mushrooms
olive oil

Slice the mushrooms and saute them in about 1 tablespoon of olive oil.  Salt and pepper them and then drain the oil.  Let them cool for a few minutes.  In a bowl, mix the Parmesan, Ricotta, and 1 tablespoon fresh chopped Rosemary, and the zest from 1 Lemon.  Add the cooled mushrooms, mix and divide into fourths.  Stuff under the skin of the Chicken Breasts.  Drizzle the top of the Chicken Breasts with a little Olive Oil and sprinkle with salt.  Thinly slice another Lemon and place two slices on top of each breast.  Place on shallow pan and bake at 350 degrees for about 40 minutes or until breasts are no longer pink.  Let set for 6 or 7 minutes before serving.  Top each Breast with a sprig of fresh Rosemary.

These are really yummy.  The mushrooms, rosemary and lemon with the cheese, wonderful!
Try it soon.

Thanks for stopping in today
Ciao
Grayce

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