I am following this recipe and video to make this, however my filling is different, and I am using 3 chicken breasts instead of 4. I also won't be breading the outside of the chicken.
What You Need:
Meat tenderizer, using the flat side. (A flat bacon press also works well.)
4 pieces of tin foil, enough to roll up chicken.
4 chicken breasts--skinless and boneless
- cut off any unwanted parts
Filling!
1 box of stove top stuffing--premade last night.
- use about 2 cups for this recipe. You will have some left over. Bake it along side the chicken in a separate dish.
- follow recipe on the box to prepare.
- I also added in sauteed onions into the stuffing mix for more flavor. (Optional)
1/4 cup cranberry sauce--premade made last night.
- using the recipe provided on the back of the package, boil 1 cup sugar with 1 cup water.
1/4 cup apple--diced small.
Place chicken in a large freezer bag or plastic wrap. Pound out the chicken until it is about 1/4 inches thick around.
I do not have a meat tenderizer so instead I used a bacon press. Also, the chicken will slide around, so watch out for that; at least mine slid around maybe because I used a bacon press and not an actual meat tenderizer With thinnest ends of the chicken breasts pointing away from you, on a piece of aluminum foil. Spread one-quarter of the stuffing evenly over each piece, leaving a border along all the sides.
Starting with the end closest to you, roll each breast up as tightly as possible without squeezing out filling. Wrap the chicken in foil, twisting the ends. Place on a plate. Repeat with the remaining chicken and filling. Refrigerate for at least 1 hour.
Preheat oven to 375°F. Lightly oil a 9 X 13-inch baking dish with 1 Tablespoon olive oil.
Place the oiled baking dish in the oven and heat until very hot, about 3 minutes. Place the breaded chicken, seam side down, in the hot dish. Drizzle the tops with 1 Tablespoon olive oil. Bake for 35-40 minutes.
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