For the last couple of months I have really started to enjoy cooking and making new recipes. For tonight's Sunday dinner I subjected my family to yet another experiment in my quest to find new recipes.
Our menu was:
Stuffed chicken breasts
Cut up Nectarine (the nectarines were getting quite ripe so I cut them up and put them on the table)
Dessert: Blueberry Rocho.
I will share the Chicken breasts and blueberry rocho here for your enjoyment. I apologize for the lack of pictures but hopefully I will be able to add pics soon because we are getting a cable that plugs right into the camera and computer. So stay tuned for that.
Stuffed chicken breasts
4-6 chicken breasts. (The recipe called for them to be butterflied but I just pounded them with my mallet.)
8 oz of cream cheese (I used the chives and onion flavor. If you don't, add some chives to the mix)
1 clove garlic minced
Bacon (probably one slice per chicken breast and you will want to precook these)
Dash of onion powder (or salt whichever you like better)
Mozzarella cheese (one to two slices per breast)
Mix together the cream cheese, garlic and onion powder. Set aside.
Pound chicken breasts so they are thinner (about 1/2 inch thick or so) I sprinkled on some meat tenderizer before I pounded them. Once they are to your liking, sprinkle on whatever spices you would like. I used Lawry's seasoning.
Spread some of the cream cheese mixture on the inside of the breast. Crumble on the bacon and add slices of cheese.
Roll up and secure with toothpicks.
Beat eggs and dip chicken in egg then in breadcrumbs. Put into a baking dish.
Bake in oven at 400 degrees for about an hour. (might be less if your breasts aren't as thick as mine were.)
Famous Prize Winning Blueberry Rocho
1 lb cream filled vanilla cookies (I used Golden Oreos)
3/4 cube butter or margarine
1 cup powdered sugar
2 eggs (separate yolks from whites)
1 can pie filling (cherry, blueberry or strawberry)
1 cup chopped nuts--any type will work fine.
1 cup heavy whipping cream
Crush cookies and spread all but about 1/2 cup on the bottom of a 9X13 glass dish.
Cream butter, sugar and egg yolks until light and fluffy. Beat egg whites until stiff. Fold in the egg whites to the creamed mixture and spoon over cookie crumbs then spread out.
Cover with the pie filling.
Whip the whipping cream. (Watch to make sure it doesn't turn to butter, it should be stiff)
Sprinkle with nuts and cover with the whipping cream. Sprinkle remaining cookie crumbs on top.
Chill several hours.