Monday, June 8, 2015
A Butterfly For Dolly
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!
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
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
To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
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
Posted by socialslave at 12:21 PM