Stuffed Chicken Breast

Chicken can get boring, sometimes doing something completely different can add some variety.

You can stuff chicken breasts with any of your favorite ingredients.

Fresh roasted red peppers offer a great flavor to this particular dish.

Ingredients:

  • 4 chicken breast, about 5 oz each
  • 8 large slices of roasted red peppers (From recipe posted March 30, 2013.)
  • 2 tbsp garlic, chopped
  • 1 cup Mozzarella cheese, shredded
  • 10 Basil leaves chiffonade
  • 1 cup breadcrumbs, seasoned

Steps:

  • Take the chicken breast and butterfly it. To do that, cut it in half horizontally. Do not cut all the way through. Leave at least on end attached.

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  • Season the chicken breast with salt and pepper.
  • Add the garlic to the chicken breasts.
  • Layer in the roasted red peppers, basil and mozzarella.

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  • Fold the chicken back together, like a sandwich.
  • Carefully coat both sides of the chicken with the seasoned breadcrumbs.

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  • Preheat a heavy bottom pan on medium low heat with oil. I used a Mediterranean oil, which was a mixture of olive oil and canola oil.
  • Cook the chicken on medium low heat until golden brown.
    • Because the chicken was thinly cut, each side should only take 4-6 minutes.

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  • Flip the chicken over and cook the other side to a golden brown.

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  • Serve with some of your favorite pasta. Here I tossed the pasta with garlic, Parmesan cheese, cream and black pepper.

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Enjoy!

Stuffed French Toast with Bourbon Mayple Syrup

For a lazy Sunday, stuffed French toast is a great way to enjoy a brunch. Normally I use my wife’s homemade bread, but she has been busy with school and had not had a chance to make bread.

Ingredients:

  • 4 slices whole wheat bread
  • Cream cheese softened
  • 4 eggs
  • 1.5 cups half and half cream
  • 1 tsp cinnamon
  • 2 tbsp sugar
  • 1 cup Cinnamon Toast Crunch cereal (for crunch)
  • 4 oz maple syrup
  • 1 oz bourbon
  • 1 tbsp butter (for cooking)

Steps:

  • Warm the maple syrup.
  • Mix the maple syrup and bourbon together and set aside.
  • Spread the cream cheese on the wheat bread
  • Put the covered slices together like you were making a sandwich
    • Set aside

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  • Cinnamon Toast Crunch (One of my favorite cereals)
    • Crush and put onto a plate
  • This would be a good time to place the cast-iron pan on the stove and heat to medium.
  • Beat the eggs with the half and half until thoroughly mixed
  • Add to the egg mixture the cinnamon and sugar
    • Set aside
  • Take the sandwich you made with the cream cheese and bread and dip it into the egg mixture. Make sure to coat both sides with the egg mixture.
  • Take the egg covered bread and place it in the crushed mixture of the cereal. Make sure to completely coat the bread with the cereal.

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  • In the preheated pan, add the butter and coat the bottom of the pan.
  • Place the covered sandwiches in the pan.
  • Cook until golden brown, then flip over and cook on the other side until golden brown.

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  • Slice and serve with the warmed bourbon maple syrup.

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Enjoy with a nice cup of coffee.