I made a delicious recipe today for dinner, from the Food Network It was really easy. I read the reviews after I had made it, many people said they didn't like it and it was difficult. I didn't feel that way at all. I used the amount the recipe called for and it was the perfect amount for 3 large chicken breast. That feed the four of us and I had leftovers for Jose's lunch tomorrow. Also the kids had seconds, which is always a plus. :)
I did change a few things though. I did not have gorgonzola cheese, I used mozzarella instead. I also did not have bacon so I used a couple of slices of smoked ham chopped up. By the way I found this recipe by searching google the ingredients I had on hand.
Yummy!! ;] Check out our blog http://glazedandcherries.blogspot.com/ We follow ;]
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ReplyDeleteIngredients:
1 roaster chicken, about 4 pounds
butter
.
Stuffing:
1/2 cup chopped onion
1/4 cup butter
1/2 teaspoon dried leaf thyme, crumbled
2 tablespoon chopped fresh parsley, or 2 teaspoons dried parsley flakes
2 cups soft bread crumbs
1 beaten egg
1/3 cup milk
salt and pepper
Preparation:
In a skillet, melt 1/4 cup butter over low heat; saute chopped onion for 3 minutes. Add thyme, parsley, and bread crumbs. Stir in egg and enough milk to make dressing moist. Season with salt and pepper.
Spoon stuffing into cavity of chicken; close by sewing or with a piece of foil. Rub chicken with butter. Place chicken breast side up on rack in a shallow roasting pan. Roast stuffed chicken at 375° for about 60 to 70 minutes, basting several times. Internal temperature should register 175° when done. Let chicken stand for about 15 minutes before slicing.
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