Notes --
7 *
Chicken Breast with Cheese Filling
4 chicken breasts, cut in half, bone and skin removed
1 T. Dijon mustard
2 oz. Roquefort cheese
2 1/2 oz. Swiss cheese, grated
1/2 oz. unsalted butter
1/2 pound clarified butter
2 eggs, whites only
1 T. extra virgin olive oil
1 c. all-purpose unbleached flour
soft bread crumbs
Use rolling pin to flatten each breast to 1/4 inch thickness. Spread thin
layer of mustard on chicken. Place both cheeses and unsalted butter into
food processor. Process until well combined. Form mixture into roll. Divide
mixture into 8 rolls. Place a roll lengthwise on each chicken breast half. Roll
and fold each breast, enclosing cheese. Wrap in plastic wrap and place in
refrigerator. When ready to cook: Preheat oven to 325 degrees. Mix egg and
oil. Spread flour and bread crumbs in separate shallow pans. Take chicken
from refrigerator and remove plastic wrap. Roll chicken in flour to coat, then
egg mixture, then bread crumb mixture. Using 1/4 c. clarified butter in heavy
frying pan, cook 2 rolls at a time until lightly browned. Cook remaining
chicken rolls and add additional butter when needed. Place chicken in baking
dish. Bake chicken for 15 minutes or until tender. Serves 4. Good with a
light cream sauce. Accompany with a chilled white wine.
Creamy Baked Chicken
4 whole chicken breasts, skinned, boned, split in half
8 slices of Swiss cheese
1 10 3/4 oz. can cream of chicken soup, undiluted
1/4 c. dry white wine
1 c. herb-seasoned stuffing mix, crushed
1/4 c. butter, melted
Preheat oven to 350 degrees. Spray a 13 inch by 9 inch baking dish with
no-stick cooking spray. Arrange chicken in baking dish. Top with cheese
slices. in medium bowl, combine soup and wine. Pour sauce over chicken.
Sprinkle stuffing mix on top. Drizzle butter over crumbs. Bake 45 to 55
minutes. Serves 8.
Oven-Fried Chicken
1/4 c. extra virgin olive oil
1 1/2 c. dry instant mashed potatoes
1/3 c. Parmesan cheese, grated
2 1/2 to 3 pounds chicken, cut in serving pieces
2 eggs, whites only
Heat oven to 350 degrees. Place butter in 13 inch by 9 inch rectangular
baking pan and place in oven, for about 3 minutes, to melt butter. In medium
bowl, combine potatoes and cheese. Place egg whites in medium bowl. Dip
chicken pieces into egg and then into potato cheese mixture. Coat well. Place
chicken in pan with melted butter. Bake 30 minutes. Raise temperature to
400 degrees. Continue baking for another 30 minutes so coating gets crispy.
Serves 4 to 6.
Chicken Breast stuffed with Dubliner Cheese
8 oz. Kerrygold Dubliner Cheese
4 boneless, skinless chicken breasts
4 oz. fresh bread crumbs
1 oz. pack fresh Mediterranean herbs, finely chopped
4 eggs, whites only, beaten
Preheat oven to 400 degrees. Grate 3 1/2 oz. of the Kerrygold Dubliner
8 oz. Kerrygold Dubliner Cheese
4 boneless, skinless chicken breasts
4 oz. fresh bread crumbs
1 oz. pack fresh Mediterranean herbs, finely chopped
4 eggs, whites only, beaten
Preheat oven to 400 degrees. Grate 3 1/2 oz. of the Kerrygold Dubliner
cheese. Cut the remaining cheese into thin slices. Cut a pocket in each
chicken breast. Insert the cheese slices into pockets. In a bowl, mix
together the bread crumbs, herbs and grated cheese. Place each chicken
breast in the beaten egg whites, turning to coat evenly. Then place each
chicken breast in the crumb mixture. Firmly pat so bread crumbs stick to
chicken breast. Place on a buttered baking sheet. Bake for 40 minutes or
until cooked through. Serve hot. Serves 4.
Parmesan Chicken
6 to 8 chicken breasts, skinless, boneless
3/4 c. grated Parmesan cheese
2 t. yellow or Dijon mustard
1 t. low sodium soy sauce
1 c. dry bread crumbs, plain
1/2 c. melted butter
Preheat oven to 350 degrees. Spray 9 by 13 inch glass baking dish
Parmesan Chicken
6 to 8 chicken breasts, skinless, boneless
3/4 c. grated Parmesan cheese
2 t. yellow or Dijon mustard
1 t. low sodium soy sauce
1 c. dry bread crumbs, plain
1/2 c. melted butter
Preheat oven to 350 degrees. Spray 9 by 13 inch glass baking dish
with no-stick cooking spray. In small bowl, microwave butter just until
melted. Add mustard and soy sauce. In another small bowl, combine
bread crumbs and cheese. Dip chicken in butter mixture, turning to coat
thoroughly. Place chicken in bread crumbs mixture. Pat lots of bread
crumbs on. Place chicken in glass baking dish. Drizzle remaining butter
mix over chicken. Pat on more bread crumbs if desired. Bake 75 min.
Serve.
Dijon Romano Chicken
2 medium onions, peeled, cut in quarters
6-8 small to med peeled garlic cloves
2# skinless boneless chicken
1/2 c butter
2 t. yellow or Dijon mustard
1/2 c. bread crumbs
1 t. low sodium soy sauce
1/2 c. Romano cheese
Preheat oven to 350 degrees. Spray glass baking dish with no-stick
2 medium onions, peeled, cut in quarters
6-8 small to med peeled garlic cloves
2# skinless boneless chicken
1/2 c butter
2 t. yellow or Dijon mustard
1/2 c. bread crumbs
1 t. low sodium soy sauce
1/2 c. Romano cheese
Preheat oven to 350 degrees. Spray glass baking dish with no-stick
cooking spray. In medium bowl, melt butter in microwave. When butter
has melted, mix in mustard and soy sauce. In another medium bowl, mix
bread crumbs and Romano cheese. Cut chicken in large bite size pieces.
Remove any fat. Place chicken on skewers, 1 piece at a time, alternating
with garlic and onion. Thoroughly coat skewed chicken with butter mix.
Place skewed chicken in bread crumb mixture. Pat lots of bread crumbs
on. Place chicken in baking dish and cover. Bake for 75 min. Serve.