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Chicken Stuffed w/ Prosciutto & Mozzarella in a Lemon Garlic Sauce

Posted by Stacey @ Savory & Sweet on January 29, 2013 at 8:30 AM Comments comments (0)

Serving Size - 6 people

For Stuffed Chicken

6- Chicken Breasts, butterflied and pounded

1/4lb - Sliced Proscuitto

2 Cups - Shredded Mozzarella

2 Tablespoons of Italian Seasoning

12 Toothpicks

For Sauce

3 Tablespoons of Butter

1 Tablespoon of EV Olive Oil

1/2 Shallot, minced

3 Cloves of Garlic, minced

2 Tablespoons of Flour

1 Tablespoon Parsley

 32oz - Organic Chicken Broth

3/4 Cup Grated Parmesan Cheese

Juice of 2 Lemons

Salt & Pepper for seasoning

Preheat oven to 350 degrees.

Take chicken breasts and butterfly, slicing from thicker side towards the thinner side. Once all are butterflied, lay out on cutting board, and place a sheet of plastic wrap on top, (cut side of breast facing up). Lightly pound chicken until it's flattened to the same thickeness all around.

Season both sides of chicken with salt & pepper. Season the outside of the chicken breast with a sprinkle of the Italian seasoning.

To stuff the chicken, lay out the breast cut side up. Place about 3 slices of proscuitto (depending on size) on top to cover. Sprinkle enough mozzarella cheese on top of proscuitto to cover, making an even layer.

Roll up chicken from wider side to smaller. Place toothpicks in the middle to hold in place.

Preheat large pan on medium heat. Add a sprinkle of EV olive oil to pan. Brown all sides of rolled chicken. About 3-4 mins on each side.

Place browned chicken on aluminum foil covered sheet pan. Cover chicken lightly with another sheet of foil.

Cook in oven for 10 mins, remove the covering foil, and put back in the over for 15 more minutes until cooked through.

While chicken is cooking, start the sauce.

In a medium sauce pan, on medium high heat, melt butter. Once melted, add oil, shallots and garlic. Let them cook for 1-2 minutes. Sprinkle in the flour and whisk. Let the mixture cook for another 2 minutes, then add the chicken broth, lemon juice, parsley and parmesan cheese. Continue to whisk and bring to boil. Once boiling, reduce to simmer. Season with salt & pepper to taste. Once chicken is done, the sauce will have thickened and will be ready.

When serving, remember to remove toothpicks!!

There will be a bit of extra sauce left over. Feel free to use as a pasta sauce the next day!

 

 

Caprese Stuffed Chicken w/ Creamy Balsamic Sauce

Posted by Stacey @ Savory & Sweet on May 7, 2012 at 6:35 PM Comments comments (1)

It's tomato season, and as soon as I stepped into the store I saw the tomatoes on a vine. They smelled like I stepped into a garden filled with fresh, ripe, juicy tomatoes. I could not pass that up. What else goes best with a tomato, than basil and mozzarella? Oh, a creamy balsamic sauce. That's what. Dijon mustard + Balsamic vinegar = :D.


Ingredients

For Chicken

4 Chicken Breasts, butterflied

2 Tomatoes, sliced

8 Slices of Fresh Mozzarella

12 Leaves of Fresh Basil

3 Tablespoons Balsamic Vinegar

1/2 Tablespoon Salt

1/2 Tablespoon Pepper

1/2 Onion Powder

1/2 Garlic Powder

1 Egg, beaten

1 Cup Panko Bread Crumbs

2 Tablespoons Italian Seasoning

2 Tablespoons Extra Virgin Olive Oil

For Sauce

1 Pint Heavy Cream

2 Tablespoons Butter

2 Tablespoons Extra Virgin Olive Oil

2 Tablespoon Balsamic Vinegar

1 Tablespoon Dijon Mustard

1 Small Onion, chopped

3 Cloves of Garlic, chopped

1/2 Cup Grated Parmesan Cheese

2 Teaspoons Salt

2 Teaspoon Pepper


Directions

Preheat oven to 350 degrees.

Take butterflied chicken breasts and season with salt, pepper, onion and garlic powder.

On one half of the chicken layer a slice of mozzarella, then tomato and about 3 leaves of basil (per breast). Drizzle a little balsamic vinegar on top. Fold over the other half of chicken and hold together using toothpicks.

In one bowl beat 1 egg. In another bowl combine bread crumbs and italian seasoning. Start breading the chicken by first dipping into egg, then bread crumbs.

In a large skillet on medium, heat olive oil. Add chicken and brown on both sides. Once browned, place on aluminum foil covered sheet pan.

Place in oven for 20-25 minutes, until chicken is cooked through. While chicken is in the oven, start the sauce.

In a medium sauce pot on medium heat, add butter and olive oil. Once butter is melted, add onions and saute until translucent. Add garlic, salt and pepper and cook for 2 minutes. Pour in heavy cream, balsamic vinegar and dijon mustard. Whisk to combine. Add in cheese, whisk and bring to a boil, then simmer. Sauce will begin to thicken.

When chicken comes out of oven, remove toothpicks with tongs. To serve, pour balsamic sauce over one chicken breast. I also served mine with a side of pasta.



Portobello & Spinach Chicken Quesadilla

Posted by Stacey @ Savory & Sweet on April 12, 2012 at 10:00 AM Comments comments (1)

This was a stumble-upon recipe. I had some left-over tortillas, spinach, and cheese and this was the tasty result! Recipe makes 4 whole quesadillas.


Ingredients

8 Flour Tortillas

6-8 Chicken Strips or 2 Whole Chicken Breasts

1 Portobello Mushroom Cap, thinly sliced

3 Cloves of Garlic, chopped

2 Cups Fresh Spinach, chopped

1 Small Onion, thinly sliced

2 Cups Shredded Mozzarella Cheese

1 Tablespoon + Salt

1 Tablespoon + Fresh Ground Pepper

2 Tablespoons Extra Virgin Olive Oil

3 Tablespoons Butter

1 Tablespoon Dried Oregano

1 Teaspoon Garlic Powder

1 Teaspoon Onion Powder

Instructions

Preheat oven to 350 degrees. Heat skillet w/ 1 tblsp of olive oil on med-low heat. Season chicken with 1/2 tblsp salt, pepper, and all the oregano, garlic & onion powder. Cook chicken about 5 mins on each side. In another skillet, heat 1 tblsp olive oil & 2 tblsp butter on med-low heat. Add sliced mushrooms and saute for a few minutes, until soft. Add onions and garlic with salt and pepper. Let saute for about another 2 minutes. Stir in chopped spinach and 1 tablespoon of butter. Spinkle the rest of the salt & pepper plus more if needed. Spinach will cook down in a few minutes. On a sheet pan, with aluminum foil, place the bottom piece of tortilla, add a layer of cheese to cover it. Chop the chicken and sprinkle about 1/3 cup on top of each. Spread spinach & mushroom mixture on top. Layer some more cheese on top, and place the top piece of tortilla and slightly press down. Place in oven for about 10 minutes, until cheese is melty. Once done, cut into four pieces and enjoy! Tip: I used greek dressing as a dipping sauce and it was de-lish!

Panko Crusted Chicken in Cherry Tomato Sauce

Posted by Stacey @ Savory & Sweet on April 1, 2012 at 7:10 PM Comments comments (0)

Recipe Courtesy of Christian Brandt

This sweet cherry tomato sauce makes for the perfect accompaniment to this crunchy & succulent chicken.This one is sure to be a family favorite!



Ingredients:

4 boneless, skinless chicken breasts, trimmed of tenderloin

1 Tsp Salt

1 Tsp Fresh Ground Pepper

3 large eggs, beaten

2 cup Panko crumbs

1 cup Parmigiano-Reggiano cheese,grated

A small handful of flat-leaf parsley, finely chopped

Extra virgin olive oil, for shallow frying, plus 2 tablespoons

2 large cloves garlic, chopped

2 pints cherry tomatoes

2 handfuls of basil leaves


Preparation:

In a mixing bowl combine panko, grated parmigiano-reggiano cheese, and parsley.


Lightly pound chicken to tenderize, then season with salt and pepper. Individually dip each breast in eggs then transfer to the panko/parmigiano-reggiano/parsley mixture. Be sure to press down firmly on each side for mixture to fully coat the chicken.

Heat a shallow layer of oil, about 1/8-inch thick, in large skillet over medium to medium- high heat. Place cooling rack over sheet tray in oven preheated to 200˚F to keep chicken warm until you serve.

Cook chicken 5 minutes on each side until deep golden and cooked through.

Meanwhile, in a small pot with a tight fitting lid, heat olive oil, about 4 tablespoons, over medium heat. Add garlic and stir until fragrant, about 2 minutes. Add tomatoes, stir and place lid on pot. Raise heat a bit and cook, shaking pan occasionally, until tomatoes begin to burst, 6-8 minutes

Uncover pot and break up tomatoes with wooden spoon and season with salt and pepper, stir in basil.

Serve cutlets with tomato sauce on top, with a side of pasta and caprese salad (pictured).


 


 


 


Buffalo Blasts

Posted by Stacey @ Savory & Sweet on March 28, 2012 at 8:45 AM Comments comments (0)

This is a copy-cat recipe of my favorite tasty bites from The Cheesecake Factory! This came out just as perfect as the originals! (Recipe makes about 10-12)


 

1 Pkg Large Wonton Wrappers

2-3 Chicken Breast or 6-7 Tenders

1 Cup Frank's Red Hot Buffalo Sauce

1 Cup Shredded Cheddar Cheese

2 Cups Flour

4 Eggs, beaten

2-1/2 Tablespoons Fresh Ground Pepper

1-1/2 Tablespoons Salt

1/2 Tablespoon Garlic Powder

1/2 Tablespoon Onion Powder

First, season both sides of chicken w/ 1/2 Tablespoon of salt, pepper, onion & garlic powder. Cook in skillet untill cooked through, try not to brown the outside too much. (You can also bake in the oven or boil chicken). Once cooked, put on plate and shred chicken with a fork. Leave aside. Preheat large pot w/ vegetable oil to about 350 degrees. To set-up breading station: in one container, mix together flour and 2 Tablespoons of pepper & 1 Tablespoon of salt. In another containter beat 4 eggs and sprinkle a little bit of salt and pepper as well. To assemble, take one wrapper, sprinkle a little bit of cheese in the middle, place shredded chicken on top (leaving enough room to still fold over), and drizzle some Frank's Buffalo Sauce over the chicken. Take a pastry brush, and brush some egg along two sides of the wonton. Fold over, corner to corner (like a triangle) and press together to close. Once all are made, start breading by dipping first in egg, then cover well in flour. When all are breaded, place in oil and fry a few minutes on each side, untill lightly browned. Serve w/ blue cheese dressing and enjoy!


Creamy Chicken Enchilada's

Posted by Stacey @ Savory & Sweet on March 20, 2012 at 10:05 AM Comments comments (0)

Creamy, cheesey, melty gooooodness!

2 Boneless Skinless Chicken Breasts (or 5-6 Chicken Tenders)

1 Bag 8 count Large Burrito Soft Tortillas

1 Can 28oz Red Enchilada Sauce

1 8oz Block Cream Cheese softened

1 4oz Container Sour Cream

1 Green Bell Pepper diced

1 Small Onion Diced

1 4oz Can Diced Green Chilies

1 Small Jalapeno diced

1 Cup Shredded Cheddar Cheese

1 Tsp Cumin

2 Tsp Salt

1 Tsp Fresh Ground Pepper

Preheat oven to 350 Degrees. Season chicken on both sides with ½ tsp cumin, 1 tsp salt, and ½ tsp pepper. Brown on both sides, in skillet on med-high heat for 5-6 mins each side until cook through. Set aside. In the same skillet, sauté peppers, onions, green chilies and jalapenos. Season with the rest of salt, pepper and cumin. When the onions are translucent, move mixture into a large bowl. Shred chicken with fork or cut into really small pieces. Put into bowl, along with cream cheese and sour cream. Mix all ingredients well. Pour ½ of the enchilada sauce into a bowl. Have 9x13 baking dish ready next to bowl. Dip each tortilla into enchilada sauce and with fingers remove excess. Spoon about 1/3 cup of filling in each tortilla, and roll up. Put side by side in baking dish. Once dish is filled, pour the rest of enchilada sauce over the enchiladas and sprinkle the cheese on top. Bake for 25-30 minutes until bubbly.

Chicken in a Spinach and Portobello Mushroom Cream Sauce

Posted by Stacey @ Savory & Sweet on March 15, 2012 at 4:00 PM Comments comments (1)

Nom. Nom. Nom.

4 Skinless Boneless Chicken Breasts

2-3 Portobello Mushroom caps only sliced

1/2 Whole Onion, halved again then sliced

1 Bag Fresh Baby Spinach Leaves

1 Quart Heavy Cream

½ Cup Grated Parmesan Cheese

2 Tablespoons Butter

3 Cloves Garlic minced

1 Half of Lemon juice only

1 Tablespoon Garlic Powder

1 Tablespoon Onion Powder

Salt & Fresh Ground Pepper to taste

Start with a large deep skillet on med-high heat. Melt butter and add sliced mushrooms, onions, and salt and pepper. Let cook, stirring for several minutes until soft and brown.

Add garlic, stir and let cook for 2 minutes.

Pour heavy cream, parmesan cheese, and the juice of half a lemon while stirring. Bring to a slight boil and reduce to simmer.

While simmering, add spinach. You may need to only add a little at a time until it all wilts into the sauce. Sprinkle with salt and pepper. Continue to simmer.

To cook chicken, sprinkle with garlic & onion powder and salt & pepper on both sides. Brown both sides of chicken approx. 5-6 minutes each side.

Serve with sauce poured over chicken breast. Also good mixed with pasta.

 

Spinach and Mozzarella Stuffed Chicken

Posted by Stacey @ Savory & Sweet on March 14, 2012 at 4:00 PM Comments comments (0)

The perfect mid-work week meal that makes you look like you spent hours on it! ;)

4 Boneless Skinless Chicken Breasts

2 Cups Fresh Baby Spinach Leaves

1-1/2 Cups Shredded Mozzarella Cheese

2 Tablespoons Olive Oil

1 Tablespoon Garlic Powder

1 Tablespoon Onion Powder

2 Tsp Salt

2 Tsp Fresh Ground Pepper

Preheat oven to 350 degrees. Combine salt, pepper, garlic & onion powder in a small bowl. Butterfly the chicken breast by running your knife down, length-wise on the thick side of the breast, until it can lay flat. Season both sides with salt & pepper mix. Laying breast butterflied side up, place spinach leaves to cover. Sprinkle cheese to cover leaves. Not too thick, but enough that the breasts can still be folded over. Fold over one side of the breast and slightly roll to the end. Use 3 or so toothpicks to keep it closed. Heat a large skillet w/ olive oil. Brown chicken on all sides. Place on a baking sheet covered in aluminum foil. Sprinkle remaining cheese on top of each piece. Bake for 10 minute, until cheese is melted. Enjoy w/ mashed potatoes, gravy and your favorite veggies!

Garlic and Lemon Whole Roasted Chicken

Posted by Stacey @ Savory & Sweet on March 14, 2012 at 3:55 PM Comments comments (0)

This is a fabulously delicious and easy dinner that will impress any company! You will also fall hopelessly in love with roasted lemons!

1 5-6 lb Whole Roasting Chicken

1 Bunch Fresh Tyme

4 Lemons

3 Heads of Garlic cut in ½ crosswise

2 Tablespoons of Butter melted

8-10 Slices of Bacon

1 Cup Chicken Stock

½ Cup White Wine *Optional

Salt & Fresh Ground Pepper

Preheat oven to 425 degrees. Remove chicken giblets and rinse and pat dry chicken. Place in large roasting pan. Salt and pepper the outside & inside of chicken. Stuff the inside with bundle of tyme, 1 lemon halved, and 2 halves of garlic. Brush the outside with melted butter. Tie the legs together with string and tuck wings under the body. Cut remaining lemons and garlic and scatter around the side of chicken. Layer bacon slices on top of chicken to cover. Roast for 1 hour. Remove bacon slices and set aside. Put back in oven and continue roasting for another ½ hour. Remove chicken from pan and put on platter and cover, while you make gravy. Put roasting pan over burner (or transfer juices to another pan). Add chicken stock and/or wine. Bring to boil and reduce to simmer for about 5 minutes. Slice chicken and serve with gravy, roasted lemons and garlic.