Monday, March 16, 2009
Garlic Chicken & BBQ fries
I made this chicken from allrecipes.com for dinner last night. I seriously can't tell you what amazing aromas were going all throughout my house as the chicken was cooking. It smelled like pure deliciousness! Matt was outside reading a book and he came in and said I can smell that from outside, it smells awesome! I forgot to take a picture of the BBQ fries. They were seriously gobbled up so fast. I've made these fries many times since my sister-in-law Laura gave it to me awhile ago. It's one of our favorite potato recipes.
The only change I made on the chicken recipe is that I cut the breasts in half thickness wise and then pounded out each half. Then I grated the cheddar and mixed it together with the cream cheese. Then I spread the cream cheese cheddar mixture all over the chicken & roll it up.
Garlic-Lemon Double Stuffed Chicken
oil, for greasing pan
8 boneless, skinless chicken breast halves
1 (8 ounce) package cream cheese, cut into
1/2 inch slices
1 (8 ounce) package Cheddar cheese, cut
into 1/2 inch slices
1 cup milk
1 1/2 cups Italian seasoned bread crumbs
1/2 cup grated Romano cheese (I used parmesan)
1 tablespoon minced garlic
3/4 cup butter, melted
2 tablespoons lemon juice
1/2 teaspoon garlic salt, or to taste
1/2 teaspoon paprika (optional)
1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large, shallow baking dish with oil.
2. Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of Cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book. Set aside.
3. Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal.
4. Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using.
5. Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.
4 tablespoons olive oil
6 tablespoons barbecue sauce (we use Rudy's BBQ sauce)
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/2 teaspoon garlic salt
6 to 8 potatoes cut lenthwise into wedges or strips
Heat oven to 450. Use cooking spray to coat a large, rimmed baking sheet. In a large bowl, combine the olive oil, the barbecue sauce, black pepper, paprika, cumin and garlic salt. Add the cut potatoes to the bowl and toss to coat. Spread the potatoes in a singe layer on the prepared sheet. Bake, turning once, until golden and tender, 25 to 30 minutes.
Posted by Kerstin at 2:39 PM