| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Garden1 |
4 |
servings |
INGREDIENTS
| 4 |
|
Chicken breast halves; skin removed |
| 1/4 |
ts |
White pepper |
| 1/2 |
ts |
Garlic powder |
| 1 |
pn |
Salt |
| 1 |
tb |
Butter |
| 3 |
c |
Thinly sliced mushrooms |
| 1 |
|
Garlic clove; minced |
| 1/4 |
c |
Dry sherry |
| 6 |
oz |
Gorgonzola cheese; crumbled |
| 1 |
tb |
Minced fresh parsley |
|
|
Salt and freshly ground black pepper |
| 1/2 |
|
Red bell pepper; julienned |
INSTRUCTIONS
Place the chicken breasts on a flat surface and, on each, cut a
"pocket" into one edge at the thickest part. Season breasts with
pepper, garlic powder and salt, and set aside. In a large skillet
over medium-high heat, heat butter and saute mushrooms and garlic for
two minutes. Add sherry and saute for two additional minutes. Remove
from heat and let cool. Drain mushrooms and garlic, then combine with
gorgonzola cheese, salt and pepper in a medium bowl. For each chicken
breast, open pocket and stuff with enough mushroom-cheese mixture to
evenly fill pocket, about 1/2-inch thick. Place slices of red bell
pepper in pocket. Fold sides of breast downward and place, "seam"
side down, in a baking dish. Place rolled breasts in a 400 degree
oven for 20 to 25 minutes, or until cheese begins to run. To serve,
arrange any leftover stuffing on plate, slice breast in half and
place over leftover stuffing. Serve with rice and vegetables. Serves
4.
Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 130
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.
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