Tuesday, November 22, 2011

Tuesday Is Kind of a Cook, So...

I didn't really plan anything in particular for this week, given the fact that I cook at least thrice in any week. When considering what to post for this challenge, I thought it'd be fair to make something that I had tweaked a bit myself, worked into my own meal. Seemed like the best option.

@Cassie, Looks good! Might I recommend a pinch of oregano? Most people think of that as a pasta-pizza sort of herb, but it's really good in chilis. :)

Mushroom-Stuffed Chicken
6 Chicken Breasts
2 Cups of Chopped White Mushrooms
2 Cups of Tomato Sauce
1 Tablespoon of Mixed Herbs (Basil, Parsley, Oregano)
1 Tablespoon of Butter
1 Clove of Chopped Garlic
Olive Oil
Salt and Pepper

1. Unpack the chicken breast from wherever you were keeping it, and be sure that it is fully defrosted. Slice each breast nearly in half, but leave the back closed up. We'll be stuffing these. Put it in a ziplock bag with 1 cup of tomato sauce. Leave sitting for 2 to 6 hours.
2. In a skillet, sauté mushrooms in butter, salt, and olive oil (use as much as needed to coat pan) on medium temperature, until browned and soft.
3. Let the mushrooms sit on a paper towel to dry off, clean out your pan, and in a bit of olive oil, cook up your chicken breasts on medium temperature. You'll want to cook the meat through once you're done, so check to see that it's not pink on the inside.
4. Remove the chicken breasts and spoon in mushrooms. Once you've filled up a breast, pin it shut with a couple of toothpicks through the seal.
5. In a bowl, mix your herbs, garlic, and tomato sauce. Add salt and pepper at your discretion.
6. Preheat the oven to 425 degrees (Fahrenheit, obviously)
7. Take a pan - something large enough to give each chicken breast its own space - and add your tomato sauce and chicken breasts. Coat the chicken breasts in the sauce, and use any excess for the bottom and sides of the pan.
8. Pop it in the oven for 10 to 20 minutes. Just enough to see the sauce bubbling.
9. Remove it from the oven, and remove the toothpicks. Serve with a bit of garlic bread, steamed vegetables, rice, or pop it in with some pasta, breadcrumbs, and mozzarella for a fantastic twist on chicken parmesan.

I can't say I personally care much for the mushrooms - never been a fan - but my husband and mum-in-law both liked the recipe. And the tomato sauce-soaked chicken has a great taste to it, if you feel the same about the mushrooms. It is really a fantastic touch on a chicken parmesan, particularly if you add dried tomato to the breadcrumbs. Incorporate the ingredients into every element you can.

Can't wait to see what the rest of you came up with! :)

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