Chickenbreastsstuffedwithfetasundriedtomatoes Recipes

Steps:

• Pound chicken breasts between wax paper until thin. Season with salt and pepper.
• Combine margarine with herbs. Spread mixture on the inside of chicken. Place slice of cheese on each piece of chicken and roll. Secure with a toothpick.
• Cover chicken with flour lightly and completely. Dip in egg. Roll in bread crumbs.
• Place in a pan and bake at 375 degrees for 15 minutes. Pour wine over chicken and bake 20 to 25 minutes longer.

Steps:

• Place chicken breasts in pan with broth (I have used frozen, as well as fresh- frozen adds to your cooking time).
• Bring to a boil.
• Turn heat to medium, and let simmer covered for 15-20 minutes (around 10 minutes if yours are defrosted), turning occasionally.
• Then turn to medium low and let cook covered for another 60 min (or until shreds with a fork). You may need to add more broth during that hour if yours cooks down.
• I have let it cook for even longer with great results.
• Let rest in pan for at least 10 minutes, or until you can shred the meat without burning yourself.
• If you are saving the chicken for later, place it in a ziplock with the excess broth from the pan.
• Enjoy in any recipe that calls for shredded chicken.
• You can also add spices/onion/garlic to the meat while cooking, but I like to make mine plain so it will go with any recipe.

Steps:

• Preheat oven to 375 degrees. Grease a roasting pan and set aside. In a skillet over medium heat, heat 2 tablespoons of chicken fat or oil, and sauté diced onion until golden. Remove from heat and set aside.
• In a small mixing bowl, beat egg lightly and stir in kasha. Mix well to coat all grains. Place a dry heavy skillet over high heat. When it is hot, add egg-coated kasha and stir with a wooden spoon to flatten it and break up any lumps. Continue to stir until egg has dried and kernels are browned and mostly separated. Add broth or water, and season with salt and pepper to taste. Bring to a boil. Add cooked onions, celery, mushrooms (if using), parsley and sage. Simmer, covered, stirring occasionally, until kasha is tender, about 15 minutes.
• Rub exterior of chicken with 1 tablespoon of remaining chicken fat or oil and garlic. Season with salt and pepper to taste. Stuff both cavities of chicken with kasha mixture. (Excess kasha may be baked in an ovenproof dish, during last 30 minutes of roasting time.)
• In bottom of roasting pan, combine potatoes, apples, carrots, parsnips and chopped onions. Add remaining 1 tablespoon chicken fat or oil, and rosemary, and toss well to coat. Gently place chicken on top of vegetables and bake until golden and cooked through, about 1 1/2 hours. To serve, carve chicken as desired and serve each portion with some of vegetables and apples.