Friday, May 20, 2011

Stuffed Basil Chicken

I made this up a few days ago. I thought it was delicious.

2 boneless skinless chicken breasts thawed
1 cup shredded mozzarella
1 1/2 tablespoons basil pesto
1/2 cup sour cream
2 cups bread crumbs
1 egg
1 teaspoon italian seasoning
1 teaspoon garlic salt
1 teaspoon rosemary
3 cloves garlic minced
baby carrots

Preheat the oven to 375 degrees. Mix the mozzarella, sour cream, basil pesto, italian seasoning, garlic salt, rosemary, and minced garlic in a bowl. Slice the chicken breast in half long ways but not all the way through, like a hot dog bun, or a subway sandwich bread. Dip the chicken in the whipped egg then in breaded crumbs to get a nice coating. Fill the chicken on the inside with the mozzarella filling. Coat a baking pan with butter or Crisco and olive oil. put the chicken in and some baby carrots around the edge. Season the carrots with salt or rosemary or something good. Bake for 35-45 minute or until the chicken is no longer pink on the inside. Try to cook it the least amount possible. It will be more juicy and tender that way.

And voila. Eat it now.

More food!

So a few years ago I created one of my favorite dishes. I call it coconut lemon chicken. As always, I'm not much of a measuring person. I just throw things together, but I'll try to put measurements of what I can.

1 onion
1 can coconut milk
2 boneless skinless chicken breasts cut into strips or 6-7 chicken tenders
3 cloves of garlic chopped (optional)
Garlic Salt
Concentrated lemon juice usually around 4 or 5 tablespoons... I think
1/2 can chicken stock (broth) or 1 cup water and 4-5 teaspoons of chicken seasoning granules or bouillons
Olive or vegetable oil
1 1/2 cups rice

Set the rice cooking

Cut the onion into slices. Sautee the onions and chopped garlic with oil in a large sauce pan for a couple of minutes. Season chicken with garlic salt. Add chicken and brown. It's best if you just brown the outside of the chicken at this point, it will come out more tender and succulant! Add chicken broth or water and chicken seasoning. Add lemon juice and coconut milk. Let simmer for 7-10 minutes or until chicken is cooked all the way through. (This is the point where just barely browning the chicken pays off as the coconut milk and other juices soak in.)

Serve on top of rice and enjoy.

I've always been rather proud of this one. I like cooking with coconut milk. That's New Caledonia coming out of me. Maybe you will like it too.