Thursday, May 25, 2006

Carnival of Recipes

VW is hosting the Carnival this week.

I have a simple recipe to offer, that tastes awesome!

Stuffed Italian Chicken Breasts

6 boneless skinless chicken breasts

6 TBsp olive oil

1/4 cup parmesean cheese

1/4 cup mozzerella cheese, Shredded

Small bottle of 'Wishbone' Italian Dressing
(Chosen because of it's 'squeeze' bottle and taste)

24 - 30 toothpicks

Wax paper

13 x 9 cake pan (glass if you have one)


Garlic Powder

Preheat the oven to 350.

Fill the cake pan with about 1 inch of water
and place it on the bottom rack.

*It is always a good idea to soak the chicken in
enough water to cover it with a tsp of salt added
for at least 24 hours.

Using the wax paper to cover the chicken breasts,
beat them until they are almost 1/4" to 1/2" flat.
This will make them easier to roll.

In a small mixing bowl, add the parmesean cheese,
mozzerella cheese and enough Italian dressing to
make a "paste" out of the mixture.

Using a small spoon, place one spoonful of the mixture
onto a flattened chicken breast. Spread it along
the width of the chicken. Roll the chicken like a burrito,
making sure the ends can be folded 'up'. If there is some
extra space, you can add more cheese mixture.

Use the toothpicks to 'close' the roll. Threading them
works best, similar to holding a patch on clothes prior to

Brush the chicken with olive oil, and lightly sprinkle
some basil and a little bit of garlic powder over it.

Place the chicken on the oven rack directly above the
cake pan. The cake pan will catch the drippings, and
also keep the inside of the oven moist.

Bake for at least 25 to 30 minutes.