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Here's a recipe that I absolutely love!
Cook bacon fully and set aside on towel to drain. Meanwhile, by placing breasts between two pieces of plastic wrap, pound them until 1/4in thick. In a small container, add softened cream cheese, Italian seasoning, and crumbled bacon. Mix well.
Paint pounded chicken breasts with the honey hot mustard, then divide the cream cheese mixture between the two breasts. Roll them up like a cake roll, being careful to tuck in the cheese mix. Then allow to set up in the refrigerator, covered, for about 2 hours.
Then roll through the egg mixture, and into the bread crumbs. With this I myself will freeze them and serve them the next day, due to the soft cheese, it has a better chance of staying inside the chicken when its cooked frozen, otherwise it seems to just melt out and your left with wonderful tasting hollow chicken and a very tasty sauce!
Remove from the freezer and cook at 350 degrees for roughly 20 min. checking closely, as the chicken is very thin and won't take as long a thick breast. When you see the cheese begin to exit then your creation is done!
Heat oven to 400 degrees Mix hot water and butter and boil. Stir in stuffing mix, pepper, half the pineapple and syrup. Spoon stuffing evenly on chicken, roll tightly. Secure with toothpicks. Place in a 9 inch square pan with any remaining stuffing in the center. Mix remaining pineapple and syrup, sugar, vinegar, and ginger. Spoon over chicken. Bake 30 minutes or until cooked thoroughly.
Bone, skin and halve the chicken breasts. Stir onions into cream cheese. Spread the cream cheese on a flattened chicken breast. Roll up. Wrap bacon around and secure with toothpicks. Put on a cookie sheet and broil. Turn 2-4 times while broiling to cook thoroughly. Cook approximately 25-30 minutes.
By Robin from Washington, IA
Cook sauce ingredients until mixture bubbles and set aside.
Cook onion in butter until tender. Add remaining ingredients and 2 tablespoons sauce. Stuff each breast with 1 tablespoon stuffing. Place in greased 9x13 inch baking dish. Pour remaining sauce on top and bake, covered, for 1 1/2 hours in 350 degree F oven. Uncover, and sprinkle with 1 cup grated Swiss cheese and 1 1/2 teaspoons paprika. Bake 10-15 minutes longer.
By Robin from Washington, IA
Got this recipe years ago and personalized it. Family favorite.
Sweet and Sour Sauce
Soak bread in sherry until most is absorbed, mash and set aside. Saute onion, celery, and garlic until brown, remove from heat, set aside.
Mix bread, veal, sausage, water chestnuts, egg, soy sauce, and ginger. Pre heat oven to 375 degrees F. in roasting pan (shallow). Place portion of stuffing in center of breast (about 1 Tbsp.) tuck in all four sides and hold together with toothpick.
Brush breast with oil and place rounded side up in pan. Bake 30 to 45 minutes. Check to see if done by cutting underside and checking to see if the stuffing is red. Make sure stuffing is done, no red is showing. Baste frequently with honey sherry mixture. Substitute Amaretto for sherry to give an extra pungent taste.
Remove from oven. Remove toothpicks. Reset oven to 450 degrees F. Place breast on sliced pineapple arranged in bottom of baking dish. Coat each breast with pure honey and sprinkle with sesame seeds. Bake until all seeds and breast are golden brown.
If using fresh pineapple, half pineapple, retaining crown. Remove meat and cut out core. Cut remaining meat in squares and rearrange in pineapple halves. Wrap crowns with foil. Place on baking sheet and put 2 to 3 breast on each pineapple. Bake in oven until breast and seeds are golden brown.
Add cornstarch to water, mix well, add to pineapple syrup, catsup, vinegar, sugar, and Worcestershire sauce. Heat over low flame until it clears and thickens stirring constantly. When done pour over served chicken breast.
Serve with steamed rice, salad and sweet and sour sauce.
|Time:||60 Minutes Preparation Time|
45 Minutes Cooking Time
Source: Sunday paper 1972
By Wayne C. from Huntsville, TX