Thursday, April 1, 2010

Stuffed Chicken

I've been experimenting lately with different stuffed chicken ideas.  I used three boneless chicken breasts, cut thin...(there's a word for that type of cutting, but I can't remember it right now), then I put them in a large ziploc bag and tenderize them, until they are about 1/4 inch thick.  Next, I dipped them in olive oil, put a slice of swiss cheese, some garlic, onions and mushrooms.  After filling the chicken, I rolled them and secured them with a toothpick.  I then put the rest of the sauce over the chicken.  The chicken baked for about 45 minutes at 350 F.   Not too shabby!

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