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Chicken Breast Stuffed With Mushrooms And Gorgonzola
Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Poultry, Chicken, Main Dish
4 Chicken breast halves ; skin removed
1/4 teaspoon White pepper
1/2 teaspoon Garlic powder
1 pinch Salt
1 tablespoon Butter
3 cups Thinly sliced mushrooms
1 Garlic clove ; minced
1/4 cup Dry sherry
6 ounces Gorgonzola cheese ; crumbled
1 tablespoon Minced fresh parsley
Salt and freshly ground black pepper
1/2 Red bell pepper ; julienned
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 - [email protected]
http://groups.yahoo.com/group/Recipe_USA_Group/
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Poultry, Chicken, Main Dish
4 Chicken breast halves ; skin removed
1/4 teaspoon White pepper
1/2 teaspoon Garlic powder
1 pinch Salt
1 tablespoon Butter
3 cups Thinly sliced mushrooms
1 Garlic clove ; minced
1/4 cup Dry sherry
6 ounces Gorgonzola cheese ; crumbled
1 tablespoon Minced fresh parsley
Salt and freshly ground black pepper
1/2 Red bell pepper ; julienned
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 - [email protected]
http://groups.yahoo.com/group/Recipe_USA_Group/
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/