I know it sounds rude <g>

I want to stuff boneless chicken boosies with a bit of bleu cheese,
walnut, apple and perhaps some slivvers of green onion. I'm going to
slit a pocket in the chicken breast, and stuff with the goodies. I am
then thinking of dredging them in flour, then egg, then some panko
bread crumbs.

In your opinion, should these then be cooked in butter/oil in a
skillet, or would it be better to bake them? Or perhaps a combination
of the two, as in chicken cordon bleu? I am also thinking of saucing
them with a sort of lemony buttery sauce. Sides will be roasted
carrots, and a simple salad of mixed foo foo greens (you know,
radicchio, arugula, etc, the fancy mix one gets at the market) with an
equally simple vinaigrette (spanish EV olive oil and balsamic vinegar
and .. snipped herbs and garlic, s&p, I'm thinking).

Am I on track? How would you prepare stuffed chicken breasts?

thanks,
JJ

JJ Tsakapolis wrote:

> I know it sounds rude <g>
>
> I want to stuff boneless chicken boosies with a bit of bleu cheese,
> walnut, apple and perhaps some slivvers of green onion. I'm going to
> slit a pocket in the chicken breast, and stuff with the goodies. I am
> then thinking of dredging them in flour, then egg, then some panko
> bread crumbs.
>
> In your opinion, should these then be cooked in butter/oil in a
> skillet, or would it be better to bake them? Or perhaps a combination
> of the two, as in chicken cordon bleu? I am also thinking of saucing
> them with a sort of lemony buttery sauce. Sides will be roasted
> carrots, and a simple salad of mixed foo foo greens (you know,
> radicchio, arugula, etc, the fancy mix one gets at the market) with an
> equally simple vinaigrette (spanish EV olive oil and balsamic vinegar
> and .. snipped herbs and garlic, s&p, I'm thinking).
>
> Am I on track? How would you prepare stuffed chicken breasts?

Add some Japanese TSAK-I..and you;ll be home..LOL B-0b1


>
>
> thanks,
> JJ

--
"Beaten Paths are for Beaten People". -- Anon.

In article >, (JJ Tsakapolis) wrote:
>I know it sounds rude <g>
>
>I want to stuff boneless chicken boosies with a bit of bleu cheese,
>walnut, apple and perhaps some slivvers of green onion. I'm going to
>slit a pocket in the chicken breast, and stuff with the goodies. I am
>then thinking of dredging them in flour, then egg, then some panko
>bread crumbs.
>
>In your opinion, should these then be cooked in butter/oil in a
>skillet, or would it be better to bake them? Or perhaps a combination
>of the two, as in chicken cordon bleu? I am also thinking of saucing
>them with a sort of lemony buttery sauce. Sides will be roasted
>carrots, and a simple salad of mixed foo foo greens (you know,
>radicchio, arugula, etc, the fancy mix one gets at the market) with an
>equally simple vinaigrette (spanish EV olive oil and balsamic vinegar
>and .. snipped herbs and garlic, s&p, I'm thinking).
>
>Am I on track? How would you prepare stuffed chicken breasts?

Or you could pound them flat, cover with your choice of stuffing and rollup
and bake.


--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein

"Charles Quinn" > wrote in message
hlink.net...
> In article >, (JJ
Tsakapolis) wrote:
> >I know it sounds rude <g>
> >
> >I want to stuff boneless chicken boosies with a bit of bleu cheese,
> >walnut, apple and perhaps some slivvers of green onion. I'm going to
> >slit a pocket in the chicken breast, and stuff with the goodies. I am
> >then thinking of dredging them in flour, then egg, then some panko
> >bread crumbs.
> >
> >In your opinion, should these then be cooked in butter/oil in a
> >skillet, or would it be better to bake them? Or perhaps a combination
> >of the two, as in chicken cordon bleu? I am also thinking of saucing
> >them with a sort of lemony buttery sauce. Sides will be roasted
> >carrots, and a simple salad of mixed foo foo greens (you know,
> >radicchio, arugula, etc, the fancy mix one gets at the market) with an
> >equally simple vinaigrette (spanish EV olive oil and balsamic vinegar
> >and .. snipped herbs and garlic, s&p, I'm thinking).
> >
> >Am I on track? How would you prepare stuffed chicken breasts?
>
> Or you could pound them flat, cover with your choice of stuffing and
rollup
> and bake.
>
I did something similar to that last year at Thanksgiving and cooked in a
clay pot cooker. Different cheese - can't remember exactly - but sounds
quite similar otherwise. Very good! And it made it's own sauce.

On Sat, 03 Jan 2004 01:14:36 GMT,
(Charles Quinn) wrote:

>In article >, (JJ Tsakapolis) wrote:
>>I know it sounds rude <g>
>>
>>I want to stuff boneless chicken boosies with a bit of bleu cheese,
>>walnut, apple and perhaps some slivvers of green onion. I'm going to
>>slit a pocket in the chicken breast, and stuff with the goodies. I am
>>then thinking of dredging them in flour, then egg, then some panko
>>bread crumbs.
>>
>>In your opinion, should these then be cooked in butter/oil in a
>>skillet, or would it be better to bake them? Or perhaps a combination
>>of the two, as in chicken cordon bleu? I am also thinking of saucing
>>them with a sort of lemony buttery sauce. Sides will be roasted
>>carrots, and a simple salad of mixed foo foo greens (you know,
>>radicchio, arugula, etc, the fancy mix one gets at the market) with an
>>equally simple vinaigrette (spanish EV olive oil and balsamic vinegar
>>and .. snipped herbs and garlic, s&p, I'm thinking).
>>
>>Am I on track? How would you prepare stuffed chicken breasts?
>
>Or you could pound them flat, cover with your choice of stuffing and rollup
>and bake.

Charles, thank you for your response. I took your advice. Here's
what I ended up doing:

made the stuffing -- I also added ww bread crumbs, an egg, some
parsley and some chopped olives which I had in the fridge and wanted
to use up. I rolled them up, used a toothpick to hold them together
(chopped off the bit that was poking out). Dredged in flour, dipped
in egg, coated them with panko to which I added a liberal amount of
chopped italian parsley. I fried them for a few minutes to color and
crisp up the coating, then baked for a total of 40 minutes. I made a
butter/Meyer lemon/cream sauce which my BF thought wasn't quite right
and I thought was almost perfect (a bit too lemony). He would have
preferred a creamy tomato sauce. All in all, it was a very nice dish.
I served with roasted carrots and a bit of spinach salad.

Thanks again, appreciate your suggestion!

best,
JJ