Stuffing things

JJ Tsakapolis said:

I know it sounds rude <g>

I want to stuff boneless chicken boosies with a bit of bleu cheese, walnut, apple and perhaps some
slivvers of green onion. I'm going to slit a pocket in the chicken breast, and stuff with the
goodies. I am then thinking of dredging them in flour, then egg, then some panko bread crumbs.

In your opinion, should these then be cooked in butter/oil in a skillet, or would it be better to
bake them? Or perhaps a combination of the two, as in chicken cordon bleu? I am also thinking of
saucing them with a sort of lemony buttery sauce. Sides will be roasted carrots, and a simple
salad of mixed foo foo greens (you know, radicchio, arugula, etc, the fancy mix one gets at the
market) with an equally simple vinaigrette (spanish EV olive oil and balsamic vinegar and ..
snipped herbs and garlic, s&p, I'm thinking).

Am I on track? How would you prepare stuffed chicken breasts?

Add some Japanese TSAK-I..and you;ll be home..LOL B-0b1

Quoted message said:

thanks, JJ

--
"Beaten Paths are for Beaten People". -- Anon.

In article said:

I know it sounds rude <g>

I want to stuff boneless chicken boosies with a bit of bleu cheese, walnut, apple and perhaps some
slivvers of green onion. I'm going to slit a pocket in the chicken breast, and stuff with the
goodies. I am then thinking of dredging them in flour, then egg, then some panko bread crumbs.

In your opinion, should these then be cooked in butter/oil in a skillet, or would it be better to
bake them? Or perhaps a combination of the two, as in chicken cordon bleu? I am also thinking of
saucing them with a sort of lemony buttery sauce. Sides will be roasted carrots, and a simple salad
of mixed foo foo greens (you know, radicchio, arugula, etc, the fancy mix one gets at the market)
with an equally simple vinaigrette (spanish EV olive oil and balsamic vinegar and .. snipped herbs
and garlic, s&p, I'm thinking).

Am I on track? How would you prepare stuffed chicken breasts?

Or you could pound them flat, cover with your choice of stuffing and rollup and bake.

--

Charles The significant problems we face cannot be solved at the same level of thinking we were at
when we created them. Albert Einstein

"Charles Quinn" <®d-e-lete®[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

In article <[email hidden]>, [email hidden] (JJ

Tsakapolis) said:

Quoted message said:

I know it sounds rude <g>

I want to stuff boneless chicken boosies with a bit of bleu cheese, walnut, apple and perhaps
some slivvers of green onion. I'm going to slit a pocket in the chicken breast, and stuff with
the goodies. I am then thinking of dredging them in flour, then egg, then some panko bread
crumbs.

In your opinion, should these then be cooked in butter/oil in a skillet, or would it be better to
bake them? Or perhaps a combination of the two, as in chicken cordon bleu? I am also thinking of
saucing them with a sort of lemony buttery sauce. Sides will be roasted carrots, and a simple
salad of mixed foo foo greens (you know, radicchio, arugula, etc, the fancy mix one gets at the
market) with an equally simple vinaigrette (spanish EV olive oil and balsamic vinegar and ..
snipped herbs and garlic, s&p, I'm thinking).

Am I on track? How would you prepare stuffed chicken breasts?

Or you could pound them flat, cover with your choice of stuffing and

rollup

Quoted message said:

and bake.

I did something similar to that last year at Thanksgiving and cooked in a clay pot cooker. Different
cheese - can't remember exactly - but sounds quite similar otherwise. Very good! And it made it's
own sauce.

On Sat, 03 Jan 2004 01:14:36 GMT, ®d-e-lete®[email hidden]

(Charles Quinn) said:

In article said:

I know it sounds rude <g>

I want to stuff boneless chicken boosies with a bit of bleu cheese, walnut, apple and perhaps some
slivvers of green onion. I'm going to slit a pocket in the chicken breast, and stuff with the
goodies. I am then thinking of dredging them in flour, then egg, then some panko bread crumbs.

In your opinion, should these then be cooked in butter/oil in a skillet, or would it be better to
bake them? Or perhaps a combination of the two, as in chicken cordon bleu? I am also thinking of
saucing them with a sort of lemony buttery sauce. Sides will be roasted carrots, and a simple
salad of mixed foo foo greens (you know, radicchio, arugula, etc, the fancy mix one gets at the
market) with an equally simple vinaigrette (spanish EV olive oil and balsamic vinegar and ..
snipped herbs and garlic, s&p, I'm thinking).

Am I on track? How would you prepare stuffed chicken breasts?

Or you could pound them flat, cover with your choice of stuffing and rollup and bake.

Charles, thank you for your response. I took your advice. Here's what I ended up doing:

made the stuffing -- I also added ww bread crumbs, an egg, some parsley and some chopped olives
which I had in the fridge and wanted to use up. I rolled them up, used a toothpick to hold them
together (chopped off the bit that was poking out). Dredged in flour, dipped in egg, coated them
with panko to which I added a liberal amount of chopped italian parsley. I fried them for a few
minutes to color and crisp up the coating, then baked for a total of 40 minutes. I made a
butter/Meyer lemon/cream sauce which my BF thought wasn't quite right and I thought was almost
perfect (a bit too lemony). He would have preferred a creamy tomato sauce. All in all, it was a very
nice dish. I served with roasted carrots and a bit of spinach salad.

Thanks again, appreciate your suggestion!

best, JJ