Recipe of the Week

Recipe of the Week For

For April 13, 1998

Stuffed Chicken Breasts

Here is a quick and easy recipe for all you chicken lovers. The bonus with this recipe is that there are 3 different stuffings you can try with it. Really it is 3 recipes in one. This recipe I found in Betty Crocker's New Cookbook. Everthing You Need To Know To Cook. ENJOY!!!!

4 chicken breast halves (about 1 1/4 pounds) One of the stuffings listed below 1/2 teaspoon salt 1/4 teaspoon pepper 2 teaspoons margarine or butter

Heat oven to 375 degrees. Grease square pan (9x9x2 inches) with shortening. Remove bones from chicken breasts. Do not remove skin. Loosen skin from chicken breasts. Prepare desired stuffing Spread one fourth of the stuffing evenly between meat and skin of each chicken breast. Smooth skin over breasts, tucking under loose areas. Place chicken, skin side up, in pan. Sprinkle with salt and pepper. Drizzle with margarine. Bake uncovered 45 to 55 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.

APPLE-HAZELNUT STUFFING. 1/4 cup chopped hazelnuts 1 medium apple, chopped (1 cup) 1 package cream cheese, softened Mix all ingredients.

PESTO-COUSCOUS STUFFING 1/2 cup chicken brooth 1/3 cup uncooked couscous 1/4 cup pesto Heat broth to boiling in 1-quart saucepan. Stir in couscous, remove from heat. Cover and let stand 5 minutes. Fluff couscous with fort. Stir in pesto.

SMOKED GOUDA-SPINACH STUFFING 1/2 cup shredded smoked Gouda or Swiss Cheese (2 ounces) 1/4 teaspoon ground nutmeg 1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain. Mix all ingredients.

Send me YOUR favorite recipe.....maybe I'll post it!!!!

@ 1977

Return to My Recipes Page.