Chicken Breasts Stuffed with Sage and Cheese
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Cooking time: 30 minutes for menu Cooking schedule: see below for "menu" instructions |
I like to make things like rice ahead of time. Turning the leftovers into a pilaf makes for quick mid-week meals. If you don't have the leftover Wild Rice you can substitute brown or Basmati.
Careful with the mushrooms, we want 3 - 4 oz (100gr) tomorrow night!
Chicken Breasts Stuffed with Cheese and Sage Time: 30 minutes
Putting the herbs inside the chicken lets the flavor permeate the whole breast.
2 chicken breasts, boneless, skinless
1/3 cup shredded cheese
4 large fresh sage leaves, or 8 small
1 tsp garlic powder
1 tbs balsamic vinegar
1 tbs olive oil
2 tbs ketchup
1 tbs soy sauce
2 tbs Parmesan
With a sharp knife make a long slit in the edge of the chicken breast - cutting horizontally and being careful not to cut through the other side. You should have a pocket the shape of the breast with 1/2 inch of 'uncut' chicken around 3 sides. Put half of the sage leaves and half of the cheese in each pocket. Secure open edge with a toothpick or wrap entire breast with kitchen string to hold it together - and keep as much cheese inside as possible. Mix garlic powder, balsamic vinegar and olive oil and brush on both sides of breasts. Grill on barbecue for 5 - 8 minutes a side or until done or bake in oven for 25 minutes at 400F or until done. Remove from heat and get rid of toothpick or kitchen string. Mix ketchup and soy sauce. Brush chicken with ketchup mix and sprinkle with Parmesan. Put back on the grill (with the grill turned off or away from the heat) for 2 minutes - just to melt cheese on top. Serve.
Wild Rice Pilaf Time: 20 minutes
Pilaf's are a great way to use up leftovers - I always make extra just for this!
1 - 1 1/2 cups wild rice, cooked
2 carrots
1 onion
1 stalk celery
1 - 2oz (50gr) mushrooms It depends on how many you have left. We want 3-4oz (100gr) on Tuesday
2 tbs chicken stock
1 tbs butter
1 tbs Madeira
Chop onion, celery, carrot and mushrooms. Heat butter in a large, nonstick skillet. Sauté vegetables until tender, 5 - 8 minutes. Add stock and Madeira and bring to a simmer. Cover and simmer 5 - 10 minutes. Add rice, stir well, cover and heat through. Serve.
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Cooking Schedule: 30 minutes |
Mind the vegetables |
Cooking for Two? Or more?
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