About a year ago I started to make a food blog and never published anything. I just now decided to put everything into one blog (business, family, recipes, etc.), so some of these recipes and photos are pretty old... I have about 40 recipes saved in here ready to post. I will post a couple a day as not to overwhelm you! ENJOY! And as always, if you try something out, please let me know what you think!!
This may have been one of the best things I've ever made - even Jarad said so! :) This is one of my own recipes... I just made it up as I went, and I don't usually measure anything, so hopefully you can follow this and it will turn out as good for you as it did for me!!
Ingredients:
4 boneless skinless chicken breasts
1 cup ricotta cheese
1 cup mozzarella cheese
4 tbsp fresh italian flat leaf parsley, chopped (divided)
4 tbsp fresh thyme, chopped (divided)
1/2 tsp garlic powder
1/2 tsp garlic salt
1 1/2-2 cups plain bread crumbs
2 eggs
flour for dredging
Directions:
Preheat oven to 400
Cut the chicken breasts so that you can open them like a book (being careful not to cut them all the way through). Then, between waxed paper or plastic wrap or large plastic baggie pound with a meat mallet or large skillet until flat and even all over.
Mix together ricotta and mozzarella cheeses, add 2 tbsp parsley and 2 tbsp of thyme and mix well. Place 1/4 of mixture in each of the 4 chicken breasts and fold chicken over to close.
Next, set up 3 flat dishes or pie plates. In your first dish put enough flour for dredging the chicken (if you dont get enough the first time you can always add more). In the second dish beat 2 eggs. In the third dish mix together bread crumbs, remaining thyme, parsley, garlic salt, and garlic powder.
First, dredge the stuffed chicken in the flour, then dip it in the egg on both sides to coat, then coat with the bread crumb mixture. (be careful not to lose your stuffing). Place on a plate until all chicken is breaded.
Once all chicken is breaded, add 2 Tbsp olive oil to a 12" non-stick skillet (**preferrably one that can be transferred to the oven). Heat skillet with oil over medium-high heat until hot. Add chicken Cook chicken for approximately 5 minutes on the first side (until golden brown). Remove chicken from skillet and add 2 more tbsp of oil. Turn chicken over and replace in skillet. Place skillet in the oven for 20-25 minutes until chicken is done (juices run clear and no longer pink in the middle).
Serve with your favorite pasta and sauce!
I served mine up with linguine and marinara sauce and stuffed zucchini (i will post this recipe too!)!!
**If you do not have an oven transferrable skillet you can cook the chicken for 5 minutes on each side then transfer to a baking dish to continue cooking
This may have been one of the best things I've ever made - even Jarad said so! :) This is one of my own recipes... I just made it up as I went, and I don't usually measure anything, so hopefully you can follow this and it will turn out as good for you as it did for me!!
Ingredients:
4 boneless skinless chicken breasts
1 cup ricotta cheese
1 cup mozzarella cheese
4 tbsp fresh italian flat leaf parsley, chopped (divided)
4 tbsp fresh thyme, chopped (divided)
1/2 tsp garlic powder
1/2 tsp garlic salt
1 1/2-2 cups plain bread crumbs
2 eggs
flour for dredging
Directions:
Preheat oven to 400
Cut the chicken breasts so that you can open them like a book (being careful not to cut them all the way through). Then, between waxed paper or plastic wrap or large plastic baggie pound with a meat mallet or large skillet until flat and even all over.
Mix together ricotta and mozzarella cheeses, add 2 tbsp parsley and 2 tbsp of thyme and mix well. Place 1/4 of mixture in each of the 4 chicken breasts and fold chicken over to close.
Next, set up 3 flat dishes or pie plates. In your first dish put enough flour for dredging the chicken (if you dont get enough the first time you can always add more). In the second dish beat 2 eggs. In the third dish mix together bread crumbs, remaining thyme, parsley, garlic salt, and garlic powder.
First, dredge the stuffed chicken in the flour, then dip it in the egg on both sides to coat, then coat with the bread crumb mixture. (be careful not to lose your stuffing). Place on a plate until all chicken is breaded.
Once all chicken is breaded, add 2 Tbsp olive oil to a 12" non-stick skillet (**preferrably one that can be transferred to the oven). Heat skillet with oil over medium-high heat until hot. Add chicken Cook chicken for approximately 5 minutes on the first side (until golden brown). Remove chicken from skillet and add 2 more tbsp of oil. Turn chicken over and replace in skillet. Place skillet in the oven for 20-25 minutes until chicken is done (juices run clear and no longer pink in the middle).
Serve with your favorite pasta and sauce!
I served mine up with linguine and marinara sauce and stuffed zucchini (i will post this recipe too!)!!
**If you do not have an oven transferrable skillet you can cook the chicken for 5 minutes on each side then transfer to a baking dish to continue cooking
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