Katie LacerMonday & Tuesday!
October 14th 2008 16:08
Cream Cheese & Herb Stuffed Chicken Breasts
- Boneless, skinless chicken breasts
- Olive oil
- 1 block of cream cheese
- 1 teaspoon of rosemary
- 1 teaspoon of oregano
- 1 teaspoon of thyme
- 1 tablespoon of basil
- A few garlic cloves, minced
- Salt & pepper, to taste
Cube the cream cheese and put into a food processor. Add the herbs and garlic, pulse until smooth and creamy. Create a pocket in your chicken breasts (take a knife, lay the breast flat and slice into it, making a divet into the middle; do NOT slice all the way through the chicken breast - once side of it should stay intact) and spoon the mixture into your pocket. Press the open edge down to create a seal around the mix. Brush the outside with olive oil (remember to put a little bit in the bottom of your baking dish), sprinkle with salt, pepper, and a little bit of parsley, for garnish. Bake at 350 for 35 minutes or so.
--
And, unfortunately, I'm not going to give out Dorothy's recipe for her meatloaf ... But here's an old favorite of mine that tastes just oh-so-good.
Meatloaf
- 3/4 pound ground chuck
- 1/2 pound ground beef
- 2 eggs
- 1/2 cup Pepperidge Farm's seasoned breadcrumbs
- 1/2 cup milk
- 1/4 cup water
- 2 slices of white bread, crumbled
- 1/2 medium onion, chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Ketchup & barbecue sauce
Mix all ingredients together, except for the ketchup & barbecue sauce. Grease a bread pan, spread the mixture into the pan, form a loaf. Pour a little bit of ketchup onto the top of the loaf, spread out (you can mess with this as much as you want), pour barbecue sauce on top of the ketchup, make sure that it covers the top (a little thicker than the ketchup). Bake at 350 for an hour and a half.
Always,
KT
- Boneless, skinless chicken breasts
- Olive oil
- 1 block of cream cheese
- 1 teaspoon of rosemary
- 1 teaspoon of oregano
- 1 teaspoon of thyme
- 1 tablespoon of basil
- A few garlic cloves, minced
- Salt & pepper, to taste
Cube the cream cheese and put into a food processor. Add the herbs and garlic, pulse until smooth and creamy. Create a pocket in your chicken breasts (take a knife, lay the breast flat and slice into it, making a divet into the middle; do NOT slice all the way through the chicken breast - once side of it should stay intact) and spoon the mixture into your pocket. Press the open edge down to create a seal around the mix. Brush the outside with olive oil (remember to put a little bit in the bottom of your baking dish), sprinkle with salt, pepper, and a little bit of parsley, for garnish. Bake at 350 for 35 minutes or so.
--
And, unfortunately, I'm not going to give out Dorothy's recipe for her meatloaf ... But here's an old favorite of mine that tastes just oh-so-good.
Meatloaf
- 3/4 pound ground chuck
- 1/2 pound ground beef
- 2 eggs
- 1/2 cup Pepperidge Farm's seasoned breadcrumbs
- 1/2 cup milk
- 1/4 cup water
- 2 slices of white bread, crumbled
- 1/2 medium onion, chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Ketchup & barbecue sauce
Mix all ingredients together, except for the ketchup & barbecue sauce. Grease a bread pan, spread the mixture into the pan, form a loaf. Pour a little bit of ketchup onto the top of the loaf, spread out (you can mess with this as much as you want), pour barbecue sauce on top of the ketchup, make sure that it covers the top (a little thicker than the ketchup). Bake at 350 for an hour and a half.
Always,
KT
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