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Bridget's Recipe Corner
This
week
I
had
the
opportunity
to
make
a
birthday
dinner
for
one
of
my
very
favorite
people
- my
mom.
She's
an
amazing
woman
and
my
life
has
been
richly
blessed
because
of
her.
If I
say
much
more,
I
might
start
crying
and
I've
already
done
that
once
today.
Oh,
the
joy
of
being
a 40
"something"
woman.
Back
to
my
recipe.
Unfortunately,
because her
birthday
fell
on a
"work/school
night," I
didn't
have
lots
of
extra
time
to
prepare
something
grandiose,
so I
opted
for
something
that
looked
elegant
and
tasted
good,
but
did
not
require
1/2
day
of
prep
time. Because
I
had
some
Brie
cheese,
stuffed
chicken
breasts
were
the
answer.
Anything
with
Brie
can't
be
bad,
right?...Hope
you
enjoy
them
too!
Brie
Stuffed
Chicken
Breasts
For
the
stuffing:
6
large,
boneless/skinless
chicken
breasts
2
bags
pre-washed
spinach
3/4
lb.
sliced
mushrooms
(Cremini
work
well)
1
large
shallot,
finely
chopped
1/2
c.
roasted
red
peppers,
chopped
1
small
wheel
Brie
(rind
removed,
cut
into
small
strips/pieces)
toothpicks
(to
secure
stuffed
chicken
breasts)
For
the
coating:
1
box
Panko
bread
crumbs
(available
at
King
Soopers
-
Asian
food
aisle)
3/4
c.
freshly
grated
Parmigiano-Reggiano
cheese
2 T.
fresh
parsley,
finely
chopped
Kosher
salt-to
taste
freshly
ground
black
pepper-to
taste
3/4
c.
skim/low-fat
milk
(to
soak
chicken
breasts)
2
eggs
1/2
c.
skim/low-fat
milk
(for
dipping
chicken
before
coating)
salt
&
pepper,
to
taste
1
can
chicken
broth
(for
the
pan
drippings)
olive
oil
Preheat
oven
to
350°.
With
flat
side
of
mallet,
pound
chicken
breasts
to
approximately
1/2"
thickness.
Place
flattened
chicken
breasts
in
large
bowl
with
3/4
c.
milk.
Let
sit
approximately
15
minutes.
In
separate
bowl,
combine Panko,
cheese,
parsley,
salt
&
pepper.
In a
separate
bowl,
combine
eggs
(whisk
slightly),
milk,
salt
and
pepper. In
large
skillet,
heat
2 t.
olive
oil.
When
hot,
add
shallot,
salt
and
pepper,
cooking
about
3
minutes.
Add
mushrooms,
stirring
well,
cook
about
3-4
minutes.
When
mushrooms
are
soft,
add
roasted
red
peppers.
Next,
add
spinach
in
batches
letting
it
cook
down.
Set
aside
when
finished
cooking.
In
separate
large
skillet,
heat
1-2
t.
olive
oil.
Take
one
chicken
breast,
dip
into
egg/milk
mixture,
then
add
about
2-3
t.
vegetable
mixture
and
one
piece
of
brie.
Secure
with
toothpicks,
then
dip
into Panko
mixture,
coating
well.
Working
in
batches,
add
stuffed
chicken
breasts
to
the
skillet,
browning
on
all
sides.
Add
more
olive
oil
as
needed.
When
browned,
place
in
13x9
baking
dish.
Add
small
strip
of
Brie
on
top
of
each
chicken
breast
as
well
as
any
leftover
vegetable
mixture.
After
all
chicken
has
been
browned,
add
1-2 t.
butter
to
skillet,
stirring
well.
Slowly
add
chicken
broth,
making
sure
to
scrape
drippings
from
the
pan.
Cook
approximately
5
minutes.
Spoon
sauce
over
the
chicken
and
place
in
oven.
Bake
approximately
20
minutes.
I
served
the
chicken
breasts
with
twice
baked
potatoes
and
roasted
asparagus.
We
also
enjoyed
a
bottle
of
Giant
Steps
Pinot
Noir
$22.99..
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