Serve whole, sliced in half or sliced into medallions with Basli Yogurt Sauce on the side. Lightly brush cooked chicken breasts with the reserved 2 tablespoons of Butter Topping. Using a pastry brush, brush the tops of chicken breasts generously with the main bowl of Butter Topping.īake chicken breasts in the oven for 20-30 minutes or until chicken appears golden and thoroughly cooked. Remove spinach from heat and add to a medium bowl with Parmesan cheese, half of the mozzarella cheese, bread crumbs and beaten egg and olives. In a saute' pan cook spinach until spinach has started to cook down. Pour about 2 tablespoons of the Butter Topping into a separate small bowl to use later after chicken is cooked (Important: Do not dip your pastry brush into this Butter Topping). Sprinkle chicken breast with Hidden Valley Seasoning and Dressing Mix and set aside. Seal the 2-inch opening with a few toothpicks (simply by sticking the toothpicks vertically through the opening). Using a spoon, carefully spoon 1/4 of the mixture into the pocket of each chicken breast, using the spoon to push the mixture all the way into the chicken. Place the chicken breasts in a 9x13 baking dish. Spoon the spinach mixture into each chicken breast evenly. Add cream cheese, Parmesan, mayonnaise, spinach, garlic, red pepper and remaining ½ teaspoon of salt to a small mixing bowl and stir well to combine. Using a sharp knife, make about a 2-inch-long slice into the center of one side of each chicken breast, slicing into the chicken almost to the edges to create a pocket for stuffing the chicken (be careful not to slice all the way through the sides or bottom of the chicken). Use a sharp knife to cut a pocket into the side of each chicken breast. Pound down each chicken breast using a meat pounder to an even 1/2-inch thickness. One at a time, place chicken breasts on a work surface and cover with a sheet of plastic wrap.
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