I was surfing the internet for recipes this morning and came up with
some black eyed peas recipes... Texas Caviar, Quick Hoppin' John etc.
Then I found a recipe that was probably inspired by chicken cordon
bleu. I will make some alterations to it as I go (for starters, my
chicken breasts will be skinless halves - butterflied and pounded),
but here is the original recipe.
CHICKEN GRILL ITALIENNE
Printed from COOKS.COM
6 whole boned, chicken breasts (skin on)
2 tablespoons green or yellow onion, finely chopped
3 cloves garlic, minced
garlic powder, salt and pepper (for sprinkling)
1/2 teaspoon paprika
1/4 cup grated Parmesan cheese
1 teaspoon fresh Rosemary, minced
2 tablespoons fresh Parsley, minced
1/4 cup each of butter and olive oil
1 1/2 cups bread crumbs
1/2 lb thinly sliced ham or prosciutto, finely chopped
12 wooden toothpicks (soaked in water for 5 minutes)
Preheat grill so that coals are white hot in time for grilling.
Melt butter in microwave, stir in oil. To this warm mixture, add
Parsley, Rosemary, minced garlic, chopped onion and paprika (a pinch
of rubbed sage may optionally be added if you have it on hand, but be
careful not to overdo). Allow the herbs to infuse for 10 minutes.
Remove 3-4 tablespoons to a separate small bowl and use this to brush
both sides of the chicken.
Place chicken breasts, skin side down, on a layer of wax paper or
plastic wrap. Pound lightly with the back of a heavy frying pan or
meat mallet until slightly flattened out. Sprinkle chicken with salt,
pepper, and garlic powder.
In a small bowl, mix together bread crumbs with Parmesan cheese and
chopped ham. Add remaining butter, oil and herb mixture to bread
crumbs and stir until well combined (if mixture seems too thick, add a
tablespoon or so of warm water or more olive oil).
Spoon stuffing mixture into the hollow part inside the chicken
breasts. Fold edges of chicken over stuffing to cover and fasten
together securely with wooden toothpicks.
Place chicken (about 6 inches away) over white hot coals on grill,
skin side down. Grill on one side for about 20 minutes; brush again
with more butter/oil mixture (if you run out, just use olive oil
spray). Turn chicken over and grill for another 20 minutes or until
chicken is tender and golden. Remove toothpicks and serve.
Variation: Place a slice of provolone cheese over each breast before
stuffing and rolling up.
To make a great take-along lunch, this may also be prepared in
aluminum foil pouches (one for each breast). Spray the inner side of
the foil with olive oil and add a slice of or two of onion to each
packet for extra flavor.
--
A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.