Category: POULTRY

STUFFED ITALIAN CHICKEN BREASTS
4 skinless, boneless chicken breast halves
1 teaspoon dried Italian seasoning
grated Parmesan cheese
1 bunch green onions, sliced
2 teaspoons minced garlic, jar
1/3 cup chopped mushrooms
1/2 cup roasted red bell peppers*
shredded mozzarella cheese
grated Parmesan cheese
salt and pepper to taste
olive oil
PURE

• Preheat oven to 350 degrees.
• Spray baking dish with PURE.
• In a large skillet melt butter.
• Add onions and garlic. Saute until translucent and fragrant. Add mushrooms and cook until tender.
• Slice each chicken breast almost in half lengthwise, making sure they are attached on one side. Opened and laid flat, the chicken breast should resemble a butterfly.
• Place between two sheets of wax paper, and pound flat, about 1/4 inch.
• Combine Parmesan cheese with Italian seasoning, and sprinkle over chicken breasts.
• At one end of each breast, place 2-3 strips of roasted pepper.
• Add 1/4 cup of onion mixture to each chicken breast.
• Top with some shredded Mozzarella cheese.
• Roll each breast up, starting on the side with the peppers and cheese and secure with a silicone band.
• Place in prepared baking dish.
  
• Season chicken rolls with salt and pepper to taste, and drizzle with olive oil.
• Bake in preheated oven for 15 minutes.
• Set oven to broil, and continue cooking for 5 to 10 minutes.
• Remove from oven.
• Remove bands and ENJOY!

*I like to make these fresh, but jarred peppers are fine as long as they are drained well.

Sorry guys no pictures, the camera was still packed.

CHICKEN FRIED CHICKEN
2 large boneless chicken breasts
1 cup buttermilk
1 cup flour
1 teaspoon salt
1 teaspoon pepper
2-4 tablespoons butter(enough to keep chicken from burning~add as necessary)

• Rinse and pat dry the chicken breasts.
• In a shallow glass pan, pour buttermilk over chicken 1-2 hours prior to cooking.
  
• Make sure to coat chicken well and turn at least once during soaking.
  
• Drain, but do NOT rinse the buttermilk off.
• In a medium sized fry pan melt the butter over medium heat. As butter melts and begins to very slightly sizzle, prepare breasts.
• In a small ziploc bag mix together the flour, salt and pepper.
  
• One at a time, put each chicken breast in bag and coat well with flour mix and then into sizzling butter.
  
• Cook on one side until edges begin to bleed and then turn.
  
• About 6 minutes each side depending on plumpness.
  
• Keep chicken warm.

PEPPERED GRAVY
3 tablespoons butter
5 tablespoons Wondra flour
1 1/4 cups whole milk
3/4 cup whipping cream
3/4 teaspoon salt
1/2 teaspoon Black pepper + (to taste)

• Melt butter into bottom of pan you just cooked the chicken in.
  
• Scrape up any of the chicken pieces and mix into new butter.
  
• Add flour slowly, stirring until absorbed by butter and golden brown.
  
• Slowly add first the milk and then the cream.
  
• Stir constantly until thickens.
  
• If necessary sprinkle in more Wondra until desired thickness is reached.
  
• Serve over chicken and mashed potatoes.

FAMILY FAVORITE MASHED POTATOES
4 large Yukon potatoes, peeled & quartered
4 ounces Philadelphia Cream Cheese, softened
1 small bunch green onions, sliced thin
1/4 + buttermilk
4 tablespoons butter
salt & pepper to taste

• Boil potatoes in salted water until fork tender.
• Drain.
• Mash all together salt and peppering to taste.

SUGARED CARROTS
1 small bag baby carrots, washed
1 cup packed dark brown sugar
4 tablespoons PURE maple syrup
2 tablespoons melted butter

• Preheat oven to 350 degrees.
• Blanche carrots in sugared water until just tender.
• Drain.
• Blend together brown sugar, maple syrup and butter.
• Toss with carrots.
• Bake 20 minutes.