The
other day my friends told me they brought a package of chicken
breasts for me! What a wonderful surprise. When slave pulled it out
of the freezer, it was an 8 pound package. Slave exclaimed: “You
said breasts, you didn't say Dolly Parton!” So after two days of
thawing, it was discovered to be 5 full sized breasts, not “split”.
So the mind started to churn on an idea of cutting pockets into
each. If they were cut almost all the way through, it would be
“butterflying”. So with those two thoughts, this became “A
Butterfly For Dolly”. (butterfly being Dolly's corporate image: well
what did you expect her to use?)
Tangy
& smooth, easy to pull together, quick clean-up, juicy &
tender: what more could you ask for? Give it a try, you might find
out that by getting the full sized breasts the cost per pound will be
less! Num Num!
Ingredients:
3
full sized boneless, skinless chicken breasts (not split)
1
pkg. cream cheese softened
4
or 5 green onions chopped finely
½
tsp herbs de provence
1
sliced lemon
1
bottle shrimp cocktail sauce
Directions:
Pre-heat
oven to 400 degrees Spray 9 x 13 baking dish.
Chop
the green onions.
In
a large bowl mix the softened cream cheese with the onions and blend
in the Herbes de Provence.
Slice
the lemon thinly and scatter in the sprayed baking dish.
Wash
and pat dry the chicken breasts. With a long sharp knife slice the
breasts almost through to form deep pockets.
Stuff
with the cream cheese blend. Use a couple of toothpicks to hold the
chicken together. (be sure to remove when serving)!
Place
in the 9 x 13 dish
and pour the cocktail sauce over the breasts.
Bake
uncovered for 45 min. Check temps with an instant read
thermometer, should show 155 to 160 degrees. Remove from oven
and cover tightly with foil.
Let
that rest for 15 minutes. It will continue to cook and reabsorb
juices.
If
you are zapping frozen vegetables for a side dishes, now is the time
to start while the chicken is “resting”.
Slave
chose to roast broccoli for a side dish. This meal was to share with
two friends this evening. So we had a chance to sit and talk before
being joined by the rest to play cards.
For
whoever you chose to cook this, the cocktail sauce with the touch of
lemon will provide a nice kick to the white meat chicken and the
melted cream cheese stuffing.
How
about this for our music?
Neil Diamond always sounds good.
Happily
serving my Master Indy
socialslave
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes by Dan White
http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via @amazon
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