I prepared a Roasted Chicken w/ Stuffing, Garlic and Herb Hash Browns, and Corn on the Cob. I also prepared some of Simply Potatoes Garlic and Herb Hash Browns and boiled a couple of ears of Green Giant Mini Ears of Sweet Corn
We’ve worked with Foster Farms before to showcase their local chicken products and created some great meals (like this Creamy Lemon Chicken Pasta and this Pumpkin Chicken Curry), and these HerbedChicken Fingers are just another great addition
With left over stuffing, I came up with my own rendition of stuffedchicken breasts. I combined stuffing and cheese, rolled it up in a chicken cutlet and topped it off with some chicken gravy
I used to think that stuffedchicken was a fancy dish, almost impossible to make. Line a cutting board with wrap and place your chicken breast on top, cover with another sheet of wrap and pound thin with a meat mallet
Plump breasts are stuffed with cranberries and goat cheese with cream and seasoned with savory sage. Take about a quarter of the mixture and stuff it in the pocket of one of the chicken breasts
Season chicken with salt, pepper, and dried herbs. While the chicken is cooking, mix together the garlic, balsamic vinegar and brown sugar in a small jug
In a large bowl, combine chicken, cream cheese, 3/4 cup cheddar, buffalo sauce, and green onions and season with salt and pepper. Spoon chicken mixture into the zucchini boats and sprinkle with remaining 1/4 cup cheddar
RITZ® Crackers make this stuffing especially delicious. 1/2 cup chopped onion 1/2 cup chopped celery6 tablespoons BLUE BONNET® Margarine1 (8-ounce) package RITZ® Crackers, crushed (about 1 quart)1/2 cup PLANTERS® Walnuts, chopped1/2 cup milk1 egg
my daughter requested that her chicken not have bacon on it. Pound out the chicken breasts then spread ricotta on them then sprinkle with parsley, salt and pepper
Comments
Log in or Register to write a comment.