Skillet-Roasted Chicken and Stuffing

Hello!

It's been entirely too long...

I hope you all are doing well. Thank you to everyone who has still stopped by my blog, even though I have not posted anything in several months. I never intended to be gone for that long, but my goodness, this year has flown by! You may have noticed I have not posted a recipe since February. I do work full-time, and back in February I took on several new responsibilities at my job. Needless to say, I had a very busy first few months of the year, and I kind of just let other things fall by the wayside. Thankfully, things have started to slow down and I have a much more manageable workload.

I'm really excited to be back this week as I prepare for one of my favorite holidays: Thanksgiving! I will say that Christmas has always been my absolute favorite holiday, with Thanksgiving coming in a close second. As I get older, I am growing to appreciate Thanksgiving more and more. While I love Christmas and what it stands for, it certainly gets more stressful to prepare for year after year. I think I just love the simplicity that is Thanksgiving: family and food. There's no gift buying to do, just good food and time to spend with family and friends.

Speaking of Thanksgiving, I started some of my prep today. I have homemade chicken stock simmering on the stove as we speak and am getting ready to start on pie crust.

That brings us to today's recipe (sorry for the long intro!), Skillet-Roasted Chicken and Stuffing. I came across this recipe on an episode of Cook's Country and have intended to make it for quite some time. I finally made it a couple weeks ago and it did not disappoint. I love a good, homemade dressing, but it can be time consuming. This recipe simplifies the stuffing but does not sacrifice quality or flavor. What I like most about this is that the chicken and stuffing is all done in one pan. Easy prep and easy clean up makes this a great dish for a weeknight meal.

Also, if you are anticipating a small crowd for Thanksgiving, this dish would be a great alternative to making a large turkey with all the sides.

Skillet-Roasted Chicken and Stuffing
Adapted from Cook's Country, February/March 2013

Ingredients

• 1 small, whole chicken (4-5 lbs)
• 6 tablespoons unsalted butter
• 2 tablespoons minced fresh sage
• 2 tablespoons minced fresh thyme or 1 teaspoon dried thyme (I did not have fresh so I used dried and I used a little less because I wanted to add some fresh parsley for some added green)
• 2 tablespoons minced fresh parsley
• Salt and pepper
• 2 small onions, finely chopped
• 2 celery ribs, minced
• 7 ounces French Bread cut into 1/2-inch pieces (6 cups)   
• 1/3 cup low-sodium chicken broth

Directions
1. Preheat oven to 375 degrees, adjust oven rack to low-middle position. Melt 4 tablespoons of butter. Stir in half of the sage and thyme, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pat chicken dry with paper towels, then brush the herb/butter mixture all over the chicken, set aside. 
2. Melt remaining 2 tablespoons of butter in an oven-safe, 12-inch skillet over medium heat. Add onions and celery and saute until softened, about five minutes. Add remaining sage and thyme, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until fragrant, about one minute.
3. Off the heat, place chicken breast side up in the skillet. Arrange bread cubes around the chicken in the bottom of the skillet. Transfer skillet to the oven and roast until breasts register 160 degrees and thigh register 175 degrees, about one hour to one hour fifteen minutes. Rotate skillet halfway through roasting.
4. Carefully transfer chicken to serving plate and lightly tent with foil. Allow chicken to rest for at least 15-20 minutes before carving. 
5. Stir the toasted bread and vegetables (skillet handle will be hot!) until incorporated. Cover and allow to sit for 10 minutes. After the 10 minutes, uncover and stir in chicken broth and any chicken juices that have accumulated on the plate. Warm stuffing over low heat for about three minutes.
6. Carve chicken and serve with warm stuffing.

Note: If you do not already own one, I highly suggest that you invest in an instant-read meat thermometer. I own this one by ThermoWorks and love it! It has not let me down.

Thanksgiving Recipes

Thanksgiving is tomorrow and I couldn't be more excited. Thanksgiving combines two of my favorite things: food and family. There's nothing like sitting around the table and sharing a delicious meal with those you are closest to.

While, I do not host a Thanksgiving dinner. I do have three family thanksgiving dinners to attend. I'll be making pies and side dishes for all three of them! I don't have a large repertoire on my blog yet, but I thought I'd share a few of my Thanksgiving recipes.

No Thanksgiving is complete without a pie. Here is my go to pie crust recipe:

Pie Crust

Making pumpkin pie and want to make your own pumpkin puree? It's so easy!

Pumpkin Puree 

This is the traditional pie recipe that I use:

Pumpkin Pie

Or maybe you prefer to be nontraditional and skip the pie. Here is a delicious recipe for pumpkin roll.

Pumpkin Roll

I recently tried this pumpkin pie recipe and it was superb!

This is my favorite recipe for stuffing. It can be prepared  a day ahead and refrigerated until you're ready to bake it.

Need a way to use up leftover stuffing? Try it with my chicken and stuffing casserole.

Baked Chicken and Stuffing Casserole

 

Have a Happy Thanksgiving!

Chicken Salad Sandwiches

Freshly baked chicken, tossed with grapes, celery, red onion, and a delicious homemade dressing. These sandwiches are perfect for a party or a way to dress up your weekly lunch routine!

I originally got this recipe for chicken salad sandwiches from my mom. She received the original recipe from a friend several years ago and made her own changes to the recipe. I have since made adjustments to my mom's version. I remember when I first saw the recipe, it sounded like such a strange combination. Chicken, grapes, red onion, celery and walnuts all mixed together with mayo and other seasonings/condiments. Once I took a bite I was hooked. The salad is so fresh tasting and satisfyingly filling with all the protein and fresh fruit/veggies. The addition of walnuts adds a nice crunch to the salad. I sometimes omit the walnuts if I am taking these sandwiches to a get together (just in case someone is allergic). The sandwiches still taste great with or without them.

I hosted a baby shower over the weekend for my sister-in-law. I kept the menu relatively simple: Chicken salad sandwiches, fruit salad, a veggie tray, Mexican tortilla pinwheels (made by my Mother-in-law) and a chocolate cake. Most everything I was able to make ahead of time and finish preparing the day of. I did prepare this chicken salad that morning, as I don't like it too chilled (the chicken tastes best when it is still fresh) but it does keeps well if you need to make it ahead of time.

The recipe is relatively simple. Simply, baked up some boneless, skinless chicken breasts. Allow them to cool for 10-15 minutes or until cool enough to handle. Cut the chicken into small cubes and toss with celery, red onion, and red grapes. For the dressing mix together: mayonnaise, cream cheese, Dijon mustard and black pepper. Pour the dressing over the chicken and stir until coated. You may need to add a little more mayonnaise if it looks dry. I always prefer to start with the smallest amount possible and go from there.

I like to serve the chicken salad on a nice, buttery croissant roll. Cut in half or smaller desired portions and secure the sandwich with a toothpick. These little sandwiches are perfect for a baby/wedding shower or nice luncheon.

Chicken Salad Sandwiches

Ingredients

• 3-4 boneless skinless chicken breasts, about 4 cups cooked (3 if they are large, 4 if they are smaller in size)
• 1-2 tablespoons finely chopped red onion
• 1 stalk celery, finely chopped
• 1 cup red grapes, halved
• 1/2 cup mayonnaise
• 2 tablespoons cream cheese, softened
• 2 teaspoons Dijon mustard
• 1/2 toasted walnuts, chopped (optional)
• Salt and Pepper to taste

Directions

1. Preheat oven to 400 degrees. Lay chicken breasts on baking sheet and cover with plastic wrap. Pound chicken breasts until even thickness. Remove plastic wrap, discard. Sprinkle both sides of the chicken breasts with a little salt. Bake chicken for about 20 minutes or until fully cooked. Remove from the oven and allow chicken to rest for about 10 minutes or until cool enough to handle. Cut chicken into cubes. Cooked chicken should measure about 4 cups.

2. In a large mixing bowl, toss together the chicken, grapes, celery, and red onion. In a smaller bowl, mix together the mayo, cream cheese, Dijon, and black pepper. Pour the dressing over the chicken and toss to coat. If needed, add more mayo to desired consistency.

3. Refrigerate for one hour before serving. Taste before serving and adjust salt and pepper if needed. Serve on croissants or desired bread of choice.

Oven Barbequed Chicken Legs

Oven roasted chicken covered in tangy barbeque sauce. A quick and easy main course that is ready in 30 minutes!

I hesitated to post this recipe because of it's overly simple nature. But then, I think of how some of the simple, good recipes are hard to come by. It's so easy to fill my recipe box with dinner ideas that take one, two, or even three hours to prepare. That time frame isn't possible for a busy weeknight--I have to have a good repertoire of easy, go-to meals.

So today I am sharing with you oven barbeque chicken. You can follow the same recipe and cook the chicken on a barbeque grill if you wish. I prefer the oven because I think it's more time consuming to prepare our grill (we have a charcoal grill) so I opt to do my "barbequing" inside.

Chicken legs are one of my favorite cuts of the chicken and they are relatively inexpensive. So I think they make a great low-budget and fast meal. Growing up, my favorite meals my mom prepared was her homemade fried chicken. My mom would cut a whole chicken, fry it and serve it with mashed potatoes and gravy. We are a family of five, so that meant we ate every piece of chicken and sometimes we didn't get a choice of what cut we got. My brothers and I often fought over the legs--our favorite piece out of them all. Since there were three of us, and only two legs, that meant someone would miss out. Mom would often make us take turns on who got the leg. If you missed out that time, you would get a leg the next time she fixed fried chicken. As we got older (and...ate more) she would generally buy an extra package of chicken legs and fix them. Everyone got a leg (or two) and was happy. I guess I've always preferred the leg because dark meat is more tender and flavorful. I tend to fix a lot of boneless, skinless chicken breasts out of convenience and simplicity, but I think the dark meat is the best cut.

This recipe takes very little prep work. While the oven is heating up, clean up the chicken legs as needed--you can leave the skin on or remove it. Sprinkle with a little salt and pepper (season under the skin as well) and arrange on a foil-lined baking sheet (the foil makes for easy clean up). Always allow meat to sit for at least 5-10 minutes after salting because it allows the salt to absorb into the meat and tenderize and season it. Once the oven is to temperature, pop the chicken in the oven onto the middle rack and allow the chicken to cook until it's almost cooked through. Remove the chicken about five minutes away from done time. Brush on your favorite barbeque sauce and return it to the oven. Be generous with the sauce--it will bake and caramelize so you need a good amount. Serve with extra barbeque sauce if desired.

And there you have it, easy barbeque chicken in under thirty minutes!

Oven Barbeque Chicken Legs

Ingredients 

• 2 lbs, skin-on chicken legs
• 3/4 teaspoon table salt*
• 1/2 teaspoon black pepper
• 1/2-1/3 cup barbeque sauce, store bought or homemade

Directions

1. Preheat oven to 400 degrees. Line a baking sheet with heavy duty aluminum foil, set aside. Remove chicken legs from package and trim away any excess fat or skin. Remove skin if desired or leave intact. Lightly season with salt and pepper--if leaving the skin on, carefully peel the skin back, season with salt and pepper and then lay the skin back in place. Arrange legs on baking sheet, spacing two inches apart.

2. Bake chicken legs for about 20 minutes. Remove from oven and brush chicken with barbeque sauce using a pastry brush. About one heaping tablespoon per leg. Return to oven and bake an additional 5 minutes or until chicken is done. To test chicken with a kitchen thermometer. Insert thermometer into chicken leg as close to the bone as possible without touching the bone. Fully cooked chicken should register 165 degrees. Serve chicken with additional barbeque sauce, if desired.

*Measurements for salt and pepper are approximate. I always grab a little using my fingers and lightly and evenly sprinkle over the meat. It really doesn't take much to season well. However, I am a low salt cook, so if you feel it needs more, add more. Just keep in mind that the barbeque sauce will add some seasoning as well.

Yields: 4-5 Servings (two chicken legs a piece)

Baked Chicken and Stuffing Casserole - An Update

Baked chicken topped with Swiss cheese, homemade cream of chicken sauce and stuffing. It's one of my most popular recipes on my blog so far!

I posted this recipe for chicken and stuffing casserole last year. Since starting my blog, this casserole recipe has been one of my most viewed recipes. I made a few minor changes (added cheese, took some new photos and explained my technique a little better). I always aim to improve my recipes and plan to share with you as I update them.

The weather is supposed to remain cool the next few days. This would be the perfect casserole for a hearty, evening meal!

Baked Chicken and Stuffing Casserole

Oven-Baked Chicken Nuggets

Crispy, oven-baked chicken nuggets covered in toasted Panko breadcrumbs. A satisfying main dish for adults and kids alike!

Chicken nuggets: they can either be delicious or done horribly wrong. I very rarely eat a fast food chicken nugget because of the way they are made.  Chicken nuggets should be simple: small bite size pieces of white meat chicken. Not, a chicken patty made of chicken pieces smooshed together in an odd nugget shape. I refuse to eat those types of nuggets.

This recipe consists of chicken breasts (or tenderloins) cut into small pieces and covered in crispy Panko breadcrumbs. No mystery ingredients. Just plain and simple.

I use Panko breadcrumbs because they give the perfect crunch to oven-baked "fried" chicken. The only problem is that Panko is rather white and only lightly browns when it is baked for less than 15 minutes. I toss mine into non-stick skillet and toast the crumbs to get them golden before using. The light toasting enhances the flavor and gives the exterior a beautiful golden color. I will emphasize that it only needs a light toasting--about five minutes and they are good. Once they are golden, remove them from the heat. The crumbs can easily begin to burn so watch them carefully!

I set up a small "assembly" station to make the nuggets. You will need three shallow dishes--I use casserole dishes and pie plates. Each dish is as follows:

Dish #1: flour, garlic powder, salt, pepper, and paprika
Dish #2: one egg, beaten
Dish # 3: toasted Panko breadcrumbs

On a cutting board, I cut one pound of chicken tenderloins into 1 to 1 1/2 inch pieces. Sprinkle the chicken with a little salt and pepper. Dredge the chicken in flour, shake off the excess. Dip into the egg mixture and then into the Panko. Cover with the Panko and then set onto a baking sheet that has been sprayed with cooking spray. Once all the nuggets are on the tray, spray the tops with a little oil and pop into the oven. After 7 minutes, turn over and bake an additional 5-7 minutes or until done (time will depend on the size of the chicken).

Serve chicken immediately with your favorite dipping sauce.

Oven-Baked Chicken Nuggets

Ingredients

• 1-lb. fresh, chicken tenderloins or breasts
• 1 1/2 cups Panko breadcrumbs
• 1 large egg, beaten
• 1/3 cup all purpose flour
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• Non-stick cooking spray, such as: Pam, olive or canola oil

Directions

You will need three shallow casserole dishes or pie plates. The chicken nuggets have a three dip assembly and each item needs to be kept separate. 

1. Preheat oven to 400 degrees. Spray a baking sheet with non-stick cooking spray and set aside. On a cutting board, cut chicken into 1-1 1/2 inch pieces. Sprinkle evenly with a little salt and pepper (about 1/2 teaspoon of each) and set aside.

2. To toast breadcrumbs: heat a non-stick skillet over medium high heat. Toast Panko breadcrumbs in the skillet until golden brown, about 5-7 minutes. Stir Panko every ten seconds or so, making sure the breadcrumbs do not burn. Transfer to a shallow dish. In the second dish, mix together the flour, paprika, salt, pepper, and garlic powder. In third dish, crack one egg and beat well.

3. To make nuggets: take seasoned nuggets and dredge lightly in flour, shaking off any excess. Dip the floured chicken into the egg, allow any excess to drip off and then dip into the Panko. Press the Panko onto the chicken and transfer to prepared baking sheet. Spray the tops of the chicken nuggets with a little oil to set the crumbs.

4. Bake in a preheated 400 degree oven for about 12-14 minutes. After 7 minutes of baking, remove pan from oven and carefully flip chicken over. Return pan to oven and bake the additional 5-7 minutes or until done. Cooking times will vary on the size of chicken pieces you are cooking. Chicken should register 165 on a instant read thermometer and be golden brown. Allow to cool slightly before serving.

Yields: 4-6 Servings

Chicken Teriyaki

Do you ever have one of those weeks when nothing seems to go your way? Last week, I was sick, so that kept me from cooking (and blogging) for a few days. When I finally felt like cooking again, it seemed like nothing turned out quite right. I managed to break my best platter (which brought me to tears) and I spilled a majority of the rice for this dish, all. over. the. floor.

Let me set that straight. I casually reached in the cabinet, for my container of rice, had a firm grip on the lid, when the lid decided to pop off, sending the container through the air and rice all over my kitchen. I managed to save some of it, because I was NOT going back to the store for rice (I had already grocery shopped that evening).  

Sometimes you gotta do what you gotta do.

Thankfully I had just enough rice left to make for Mark and I. I managed to to make this dish with no more accidents and it turned out quite well.  I share all of this because sometimes, no matter how experienced you are, things don't always go well in the kitchen.

You will make mistakes.

Things will break.

Dishes won't turn out how you envisioned.

But you just have to plug away and keep cooking!

Onward now to this delicious teriyaki:

I created this chicken teriyaki two years ago when I wanted a quick skillet dish during the hot, summer months. I'm not fond of most Asian cuisine, but Mark loves it. So I tried to create a happy medium by using simple ingredients and amping up the natural flavors.

Start by heating some olive or canola oil in a skillet (you can also use a wok if you own one). Once the oil is shimmering, add the chicken and brown on all sides. Pour the chicken into a bowl and set aside. Return the skillet to the heat and add more oil. Once the oil is shimmering, add the onion and saute for 5 minutes. Add the garlic, ginger, and red chili flakes and cook until those are fragrant. In a small bowl or liquid measuring cup, whisk together the soy sauce, water, sugar and cornstarch. Make sure the cornstarch is incorporated well and that they're no lumps. Whisk the sauce into the skillet and bring to a simmer. Once the sauce starts to thicken, add the chicken back to the skillet.  Cover and allow to simmer and heat through for 5 minutes.

While the chicken and sauce are simmering, steam the broccoli. I like to use the entire head of broccoli, stalk and all. I peel the stalk a little bit so that the broccoli is tender. Rinse the broccoli under cold water and cut into desired size pieces. I like to cook the broccoli separately so that it does not absorb too much of the sauce. Use a saucepan and steamer basket and steam for 3-5 minute, until the broccoli is bright green and tender.

Pour the broccoli into the skillet and toss with the chicken and sauce. Serve over steamed, white or brown rice and you have yourself a complete meal! Meat, grain and veggies all in one! Sometimes, I also like to add carrot matchsticks to this dish as well. Just steam with broccoli and toss like usual. If you would like to add another vegetable I suggest serving with a side salad.

Teriyaki Chicken

Ingredients:

• 2 boneless, skinless chicken breast--cut into 1 inch pieces
• 1/2 onion, finely diced
• 2 cloves of garlic, finely minced
• 1 tablespoon fresh ginger, grated
• 1/4 teaspoon red chili flakes
• 1/2 cup low-sodium soy sauce
• 1/4 cup water
• 1/4 cup + 2 tablespoons granulated sugar
• 1 teaspoon cornstarch
• 1 head of broccoli (1/2 to 3/4 pound) cut into pieces
• Olive or canola oil 
• White rice, prepared

Directions:

1. Heat 2 tablespoons of olive in a 12-inch skillet over medium heat. Add chicken and brown on all sides. Remove from skillet and set aside. Add 1 tablespoon of olive to the skillet and add onions. Saute the onions until softened, about 5 minutes. Add the minced garlic, ginger, and red chili flakes. Cook until fragrant, 30 seconds to 1 minute.

2. Whisk together the soy sauce, water, sugar, and cornstarch. Add the liquid to the skillet and whisk until it begins to simmer. Simmer for one minute or until sauce begins to thicken. Return the cooked chicken to the skillet and cover. Simmer the sauce for about 5 minutes.

3. In a separate pan, steam the broccoli until bright green and tender. About 3-5 minutes. Stir the broccoli into the chicken and sauce. Serve over rice.

Yields: 3-4 servings

From: Tasteful Cuisine

Baked Chicken Taquitos

Baked chicken taquitos--a quick and easy meal or appetizer for your next party! Start by mixing the chicken, cheese and other ingredients together and fill flour tortillas and bake until crispy. These would be great for a New Year's or Super Bowl party. They can be made ahead and baked right before serving. I prefer to use a rotisserie chicken or make my chicken ahead, refrigerate, and shred before throwing it together.

I omitted the onion powder and chopped, fresh cilantro from the original recipe. Neither Mark or I care for cilantro, so I leave it out and add fresh chopped parsley for some color. I also substitute Monterey Jack cheese for Pepper Jack cheese. Occasionally I'll do a mixture of the two, but I prefer Monterey Jack. Of course, substitute with whatever cheese you like!

Baked Chicken Taquitos
from Lynda's Recipe Box

• 1/3 cup (3 ounces) cream cheese, softened
• 1/4 cup salsa verde  
• 1/4 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• 1 tablespoon freshly squeezed lime juice
• 2 tablespoons finely chopped, green onions
• 2 tablespoons freshly, chopped parsley (optional)
• 1 cup grated Monterey Jack cheese
• 2 cups shredded chicken
• 10-12 fajita size flour tortillas
• Kosher Salt
• Cooking spray

1. Preheat Oven to 425 degrees. You will need a non-stick cookie sheet; or a regular cookie sheet lined with foil and lightly coated with cooking spray.

2. In a medium size bowl, mix together the chicken, cheeses, seasonings, green onions, lime juice and salsa. Spoon 2-3 tablespoons of the mixture onto the center of a tortilla, keeping it a half inch from the edge. Roll the tortilla up tightly and line together on the cookie sheet. Make sure they are not touching so that they cook evenly. Spray the top of the taquitos with cooking spray and sprinkle lightly with kosher salt.

3. Bake for 15-20 until crisp and the edges lightly browned. Sprinkle with a little extra lime juice before serving. Serve with sour cream, salsa or guacamole, if desired.

Note: For making ahead, mix all the ingredients (minus tortillas) in a bowl and refrigerate. Once ready to bake, take ingredients out the fridge, assemble, and bake. The taquitos also reheat well in a 400 degree oven for about 10-15 minutes.

Baked Chicken and Stuffing Casserole

Baked chicken topped with Swiss cheese, homemade cream of chicken sauce and stuffing. A satisfying casserole for any night of the week!

I gave this popular, potluck recipe a makeover with a homemade sauce. Canned cream of chicken soup is typically used for the sauce. I opted to make a lower sodium, homemade cream of chicken. It's quick, easy and tastier than canned soup. 

Start by prepping your chicken: I used three boneless, skinless chicken breasts and cut them in to cutlets (six pieces total). Lay cutlets on a cutting board and cover with plastic wrap. Lightly pound out the chicken until even in thickness. Lightly season with salt and pepper and arrange them into a 9x13 baking dish. Store the seasoned chicken in the fridge until ready to assemble. This allows the salt to tenderize and season the chicken, resulting a moister and flavorful chicken.

Prepare stuffing according to package directions [I prefer reduced-sodium chicken Stove Top]. Set aside. In a saucepan, saute onion in a little butter for 5 minutes. Stir in flour to form a roux, and let cook for 1 minute. Whisk in chicken broth and milk and bring to a simmer. Sauce will thicken after 7-10 minutes. Remove from heat and stir in sour cream.

Top each piece of chicken with half a slice of Swiss cheese, pour sauce over the chicken and top with prepared stuffing. Bake for 25-30 minutes until the sauce is bubbly and stuffing is golden brown. Cool for 5 minutes before serving.

Serve with a side of green beans and a garden salad and you have a complete meal in 30-45 minutes!

Chicken and Stuffing Casserole

Ingredients:

3 boneless, skinless chicken breasts, about one pound

1/2 teaspoon salt

1/2 teaspoon black pepper

3 Slices of Swiss cheese, cut in half

Sauce:

2 tablespoons unsalted butter

1/4 cup finely chopped onion

2 tablespoons flour

1 cup chicken broth

1/2 cup milk

2 tablespoons sour cream

1/2-1 teaspoon salt

1/4-1/2 teaspoon of pepper 

Topping:

1 box of Stove Top Reduced-Sodium Stuffing mix, prepared according to package directions

Directions:

1. To prepare the chicken, slice each breast horizontally to create cutlets. Lay cutlets on a cutting board and cover with plastic wrap. Lightly pound out the chicken until an even thickness. Season with salt and pepper on both sides. Arrange in a 9x13 casserole dish. Set aside in refrigerator while preparing the rest of the recipe.

2. In a saucepan, melt butter and saute onions until softened; about 5 minutes. Stir in flour and cook for one minute. Whisk in chicken broth, milk, salt, and pepper. Simmer until thickened, about minutes. Remove from heat and let cool slightly (sauce will thicken as it stands). Stir in sour cream and adjust seasoning if needed.

3. Prepare Stuffing according to package directions. Fluff with a fork. Cover and set aside.

4. Top chicken with half a slice of Swiss cheese, pour sauce over chicken and top with prepared stuffing. Bake in a 400 degree oven for 25-30 minutes or until sauce is bubbly and stuffing is golden brown. Chicken breasts should register 165 degrees. Let stand 5 minutes before serving.

Yields: 4-6 servings

Bacon Wrapped Chicken Stuffed with Pesto

I often have trouble using boneless, skinless, chicken breasts because I run out of ways to fix them. Not only that, they can turn out dry and flavorless.
I have found that bacon and chicken compliment each other quite nicely. The bacon infuses some great flavor into the chicken and the fat from the bacon keeps the chicken tender. The bacon dresses up the chicken nicely so you could serve this for a special occasion; or fix for a quick and easy weeknight dinner.

I sprinkle the chicken with little black pepper and use a simple pesto and Parmesan cheese to stuff the inside of the breast. Do not salt the chicken. The bacon contains salt that will season the chicken nicely. Bake the chicken on a wire rack over a rimmed baking sheet. This allows for even cooking and excess fat to drip away from the chicken. Turn the breasts over halfway through for even browning of the bacon.


Bacon Wrapped Chicken Stuffed with Pesto
from Tasteful Cuisine

4 boneless, skinless chicken breast
2 tablespoons pesto
3-4 tablespoons freshly grated Parmesan cheese
Freshly ground black pepper
12-15 slices of hickory smoked bacon

1. Preheat oven to 400 degrees. Prepare chicken by trimming away any excess fat or skin.  Using a chef's knife, slice through the chicken horizontally, but do not cut all the way through. Lay the chicken pieces out and lightly sprinkle with fresh ground pepper. Spread pesto evenly on the inside of each breast. Sprinkle with Parmesan cheese. Fold the chicken back over and wrap evenly with strips of bacon.

2. Set a wire rack inside a rimmed baking sheet and place chicken on rack. Bake chicken for 20 minutes; flip chicken and bake an additional 10-15 minutes until bacon is nicely browned and chicken registers 165 degrees. Allow chicken to rest for 10 minutes before serving.