Another new favorite from "Cooking Light".1/2 cup crumbled blue cheese
1 tablespoon reduced-fat sour cream
1 teaspoon lemon juice
1/8 teaspoon black pepper
4 (6-oz.) skinless, boneless chicken breast halves
1/4 cup flour 2 tablespoons milk
1 large egg, lightly beaten
1 cup panko (Japanese breadcrumbs)
1 1/2 tablespoons butter, divided
6 tablespoons finely chopped drained bottled roasted red bell peppers
2 teaspoons water
1 teaspoon Worcestershire sauce
1 teaspoon minced fresh garlic
1/2 teaspoon hot sauce
Preheat oven to 350.
Combine blue cheese, sour cream, lemon juice, and pepper a small bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff cheese mixture evenly into pockets.
Place flour in a shallow dish. Combine milk and egg in a shalow dish, stirrin well with a whisk. Place panko in a shallow dish. Working with 1 chicken breast half at a time, dredge chicken in flour, then dip in egg mixture, dredge in panko. Repeat for each piece of chicken.
Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon butter to pan. Swirl until butter melts. Arrange chicken in pan and cook for 4 minutes or until browned (don't turn too early or you won't get a crust!!). Turn chicken over and place skillet in oven. Bake for 20 minutes.
While chicken bakes, combine remaining 1 1/2 teaspoons butter, bell peppers, water, Worcestershire, and garlic in a small saucepan over medium heat. Bring to a simmer. Cook until butter melts. Remove from heat, stir in hot sauce. Serve sauce with chicken.
Yield: 4 servings. Calories: 392 Fat: 12.9 g. Carb: 18.5 g. Fiber: 1.1 g.
I served it with mashed potatoes. Very easy to make. I boiled some potatoes, mashed them, added milk, butter, and garlic powder. Also pictured are brussel srouts. They were disgusting, mostly because I hate brussel sprouts. Dennis liked them.
This looks great! I do want to comment on the brussels sprouts though...Much like you, James thought he hated them, until I made them like this. Now he requests them on a weekly basis!
ReplyDeleteHere goes...
Slice your sprouts in half length-wise. Heat a saute pan over medium-high heat. Throw in a table spoon of oil, a table spoon of butter, and a couple cloves of garlic. When the garlic starts to turn golden brown, remove it from the pan. Place your brussels sprouts in a single layer, cut side down, in the pan. The idea is to sear the cut side of the sprouts, so don't move them once you put them down. Salt, Pepper. Cover the pan, turn the heat to medium-low and cook for about 10 minutes until the sprouts are fork tender and the bottoms are browned. Top with a little grated parmesan. Delicious!
Hmmm...
ReplyDeleteYou've convinced me. I'll try them one last time! :) How can anything cooked in garlic and butter be bad?