Stuffed Chicken Breasts

 

Stuffed Chicken Breasts

There are times in all of our lives when we are having special people over for dinner.  You may have planned it, or, as in many cases this holiday time of year, the guests just show up with your husband, kids, or wife!  C'mon ladies, we know about y'all gettin' all rowdy out there!❤  Real talk...you are cooking to impress, as this dish can be for a date night for two, or the way described below, it can easily feed up to four hungry eaters.  Let's get this show on the road!

Ingredients

2, 4 or 6 large b/s chicken breasts

salt and pepper

Dried Italian Seasonings

Fresh thyme and oregano

Fresh garlic, finely diced or grated

Italian Cheeses Mixed bag:

*Parmigiana

*Romano

*Asiago

*Smoked mozzarella

Salami, Coppa and/or Prosciutto

Preheat the oven to 375-degrees.

Use a sharp chef's knife to slice open the chicken breast, sliced horizontally starting on the thin side and cut carefully to the thick side.  Be careful to not cut all the way through.  The idea here is to open the breast like a book.  It will be stuffed and then be folded closed and fastened with a toothpick, or two. Once you have all of the chicken breasts you are serving sliced and opened like a book, cover the breasts and pound them out little so the meat tenderizes.   

Now, season both sides of the open chicken breasts with salt, pepper and dried Italian seasoning.  Of course, add whatever spices you like and spice them up your way!  Next, add some of the finely diced garlic, halves of prosciutto or lunch meat ham, add the salamis, add a little bit of fresh thyme and oregano, and lastly, the cheese mixture.  Close the chicken breast like a book and secure with two toothpicks.  Some of the cheese is going to ooze out while roasting, so put some more on top!  Whoa, this is going to smell and taste fantastic!

My neighbor, Bonnie, and her husband (who is a master gardener) gave me several types of chiles and peppers, and I used the little red jalapenos as garnish to roast. Place the stuffed chicken breasts onto a foil lined baking sheet that's been sprayed with non-stick evoo cooking spray.  Again, top with cheese and whatever garnish you'd like to roast onto the chicken (adds flavor!) and place the baking sheet into the preheated oven. Roast for 45 minutes. Use a thermometer to check for proper heat.  When done, garnish with whatever you wish.  I added fresh thyme, oregano and cinnamon basil.  Really, the cheese stole the show and the garnishes were perfect.  If you have big eaters, serve two to each guest.  If you have pickety bits eaters, serve them one breast along with rice.  Deliciousness!

What a simple, fantastically flavored meal for date night or holiday guests.  Enjoy!

As always, Thank You for your visit and for your time and consideration.  I am happy to have you here!

Now, Go Cook For Someone You Love!  

~ Martin

In-House Cook

Martin's French Toast Casserole

 

Martin's French Toast Casserole

I love French Toast and pancakes.  A few years ago, Morgan and I went to a restaurant on one of the piers in San Francisco and I'd had the Best French Toast ever.  It was layered, cut into a wedge, with fresh fruit and powdered sugar.  I have been thinking about that and craving it.  So, I decided to go big.  Here's my recipe.  

Ingredients

1 1/2 loaves Brioche

1/4 cup cinnamon 

1 cup sugar

10 eggs

2 - 3 cups milk

pinch of salt

1/3 stick butter + four tabs

fresh fruit:  strawberries, raspberries, blackberries

Preheat the oven to 400-degrees. 

In a smallish bowl, add the sugar and cinnamon and use a fork to mix thoroughly.  Next, in a large bowl, crack the eggs, add 2 cups milk and the sugar cinnamon.  Use a whisk to break the yolks and combine completely.  Remove the bread from its packaging, one whole loaf and one half loaf.  Cut a few stacks of bread (about 3 or 4 slices per stack) in half.  

Melt 1/3 stick of butter.  In a baking pan, use a brush to spread as much butter as needed to cover the bottom and sides of the pan.  

Add a layer of sliced brioche bread.  Pour some of the egg/milk mixture atop the layer of bread.  Repeat until you have three or four layers, pouring the egg/milk mixture between each layer and atop the final layer. 

If you wish, add some more cinnamon sugar atop the layers.  All up to you.  😆

Bake for 45 minutes.  Remove and let rest for about five to ten minutes. Plate however you wish;  I cut squares instead of wedges. Finally, add fresh fruit, cinnamon sugar or powdered sugar, and serve with pancake syrup, or honey.  I love Karo syrup and I used that while Morgan used maple syrup.  

With that, please enjoy your version of my French Toast Casserole!  Make it your own and serve your loved ones with this and warm their hearts and bellies!😃  

Thank You for your time and consideration.  I always appreciate your visits!

~ Martin

In-House Cook

Morgan and I.  i'm in the blue sweatshirt.

Seasoned, Seared and Gently Braised Brisket over Rice with Onion and Garlic

 

Seasoned, Seared and Gently Braised Brisket

Over Rice with Onion and Garlic

I had not had the best of luck making brisket that turned out more steak-like rather than shredded.  I do not have a smoker nor a grill (yet) but this recipe turned out really well, to everyone who is me.  The aroma was fantastic and the ingredients list, Spartan.  Minimalist. I served it over rice that I had mixed with the braised onion and garlic that had served as a braising bed for the brisket. I made sandwiches with the remaining slices as well as the flavor blasting protein in a bowl of udon noodles with scallions and egg.  Let's get to it, shall we?

Ingredients

1 smaller brisket (about 2.5 pounds), scored

2 large or 4 medium onions, coarsely chopped

6 cloves garlic, smashed or chopped into discs

1 box or can chicken broth 

Brisket Spice Mix 

1 rounded tablespoon salt

1 tablespoon black pepper

2 tablespoons smoked paprika

2 tablespoons granulated garlic

1 rounded tablespoon granulated onion

Jerk seasoned paste

White wine vinegar

Shoyu (soy sauce)

Add the spices to a bowl and combine it all with a fork or small whisk.  Add whatever binding ingredient you'd like to the spices bowl, sprinkle in white wine vinegar and vigorously stir or whisk into a paste.  I used Jerk seasoned paste (jarred) and shoyu and white wine vinegar. 

Believe it or not, This here, above, was the hard part!

****

Use a chef's knife or what ever sharp culinary knife you have, and score both sides of the brisket. Slice at one angle from one end to the other, turn the brisket and slice from the other angle so you have what looks like cubes on that side.  Repeat on the other side of the meat.  Next, use a spoon or spatula (or, your hands) and rub in the spice paste onto and into the scores.  Repeat on the opposite side.  Set the meat aside.  

Meantime, chop the onion and slice the garlic and set  them aside. Add three generous rounds of your favorite cooking oil to the pot you will use for braising over high heat. When the oil ripples, add the brisket.  Sear both sides, about eight minutes per side.  

Remove the brisket for a moment and add the onions and garlic to the pot. Sautee the mixture about six minutes, scraping the bottom of the pot with a wooden spoon.  The burnt on bits in the pot from searing the brisket is pure flavor! Add the brisket back to the pot.  Add two cups of chicken broth/stock or, two cups of hot water if you do not have any stock.  Beef broth is perfectly fine, instead of chicken broth. Bullion of either beef or chicken is fine, along with water. Add anotehr cup of stock or water if two cups is not enough. Add a splash of white wine vinegar to the liquid in the pot.  Bring it all to a boil.  Reduce the heat to simmer, cover, and let braise low and slow for three to four hours. 

As you can see, above, the brisket is only gently submerged in the liquid.  That is perfectly fine.  It will steam and gradually cook and the connective tissues will keep together, rather than fall apart. It will be juicy, soft but intact, like a steak. Not having a smoker or grill at this time, this was my next alternative. 

I digress.  Once the brisket is done, upwards of three to four hours, turn off the heat.  Remove the brisket to a plate to rest.  Use a spider or strainer to collect the onion and garlic from the pot and set on the plate with the brisket. Cut the brisket into slices and set aside. 

Plate with rice and the onion garlic mixture.  When I served myself, I used a spoon to mix the rice with the onions and garlic.  Such a wonderful aroma and flavor!  The brisket slices are the star of the show, and garnished with a little fresh rosemary, the dish is complete. Whether you serve it on a plate or, like me, in a bowl, it is a meal you're sure to fall in love with.  I did!

This dish takes a bit of time, but if you have the time, and things to do while the brisket is braising, this is a great dish to help you catch up either on your rest or allow you to catch up on household tasks.  In any event, I hope you make this dish and make it your own, whatever that entails.  That's the joy of cooking at home, you can make any recipe your own.  ❤

With that, Thank You so much for your time and readership.  You all mean so much to me, tremendously!

Now, Go Cook For Someone You Love!

~ Martin

In-House Cook