EdFred
Taxi to Parking
- Joined
- Feb 25, 2005
- Messages
- 31,402
- Location
- Michigan
- Display Name
- The Ed
- Home Airfield
- 9D9 / 6Y9 / 88TN
2 large chicken breasts
2 oz goat cheese (can probably cut it to 1-1/4 oz)
1tsp dried oregano
1tsp dried basil
3/4C cream cheese (estimated)
1/3C parmesean cheese (estimated)
1/4 to 1/2 stick of butter (estimated)
1-1/2C chicken stock
1C rice
Milk
Garlic powder
Panko bread crumbs
Salt
Pepper
2C baby carrots
2C green beans
At breakfast/lunch time:
In a bowl, or on a plate, mix in the basil and oregano into the goat cheese. I just use a fork, and get the oregano and basil distributed somewhat evenly into the goat cheese. I then roll the goat cheese into 4 equal sized "logs" about 3" long and put them in the freezer. While in the freezer...
Cut the chicken breasts in half (I cut them so they are thinner) and then pound out the chicken so it's about 3/16" thick. Season with salt and pepper. Cover lightly with Panko. Take the goat cheese out of the freezer, and roll into the chicken breast. Season the outside with salt and pepper and place in the fridge.
When you get home:
Preheat oven to 375ºF
Cook chicken for 25 minutes on a baking sheet or 9x9 cake pan and cook the rice in the chicken stock. The last two minutes, I turn the broiler on to get a little crust on the chicken.
In a 12" sauce pan on low-med heat melt the cream cheese and stir in the butter. I stir it in a little at a time so I can stop adding the butter before it separates. If you add too much butter it just pools on top of the cream cheese. If this happens, you can just spoon the liquid butter off. Add a little bit of milk just to reduce the thickness a bit. Add in the parmesean cheese and season to taste with garlic. Once it's smooth and creamy reduce to low heat. Stir occasionally while chicken and rice cook.
Take the baby carrots and quarter them lengthwise, and snap the green beans in half. They should all be about the same length. Saute in butter or olive oil for 5-7 minutes on med-hi heat.
On 4 plates pour out equal amounts of the sauce, then equal amounts of rice over the sauce and top with 1 chicken breast each. Serve the carrots and beans on the side.
Call doctor to schedule or search eBay for home angioplasty kit.
I've also done this where I've breaded the chicken breast rolls and shallow fry it about 5 minutes on a side.
Sorry, no pictures.
2 oz goat cheese (can probably cut it to 1-1/4 oz)
1tsp dried oregano
1tsp dried basil
3/4C cream cheese (estimated)
1/3C parmesean cheese (estimated)
1/4 to 1/2 stick of butter (estimated)
1-1/2C chicken stock
1C rice
Milk
Garlic powder
Panko bread crumbs
Salt
Pepper
2C baby carrots
2C green beans
At breakfast/lunch time:
In a bowl, or on a plate, mix in the basil and oregano into the goat cheese. I just use a fork, and get the oregano and basil distributed somewhat evenly into the goat cheese. I then roll the goat cheese into 4 equal sized "logs" about 3" long and put them in the freezer. While in the freezer...
Cut the chicken breasts in half (I cut them so they are thinner) and then pound out the chicken so it's about 3/16" thick. Season with salt and pepper. Cover lightly with Panko. Take the goat cheese out of the freezer, and roll into the chicken breast. Season the outside with salt and pepper and place in the fridge.
When you get home:
Preheat oven to 375ºF
Cook chicken for 25 minutes on a baking sheet or 9x9 cake pan and cook the rice in the chicken stock. The last two minutes, I turn the broiler on to get a little crust on the chicken.
In a 12" sauce pan on low-med heat melt the cream cheese and stir in the butter. I stir it in a little at a time so I can stop adding the butter before it separates. If you add too much butter it just pools on top of the cream cheese. If this happens, you can just spoon the liquid butter off. Add a little bit of milk just to reduce the thickness a bit. Add in the parmesean cheese and season to taste with garlic. Once it's smooth and creamy reduce to low heat. Stir occasionally while chicken and rice cook.
Take the baby carrots and quarter them lengthwise, and snap the green beans in half. They should all be about the same length. Saute in butter or olive oil for 5-7 minutes on med-hi heat.
On 4 plates pour out equal amounts of the sauce, then equal amounts of rice over the sauce and top with 1 chicken breast each. Serve the carrots and beans on the side.
Call doctor to schedule or search eBay for home angioplasty kit.
I've also done this where I've breaded the chicken breast rolls and shallow fry it about 5 minutes on a side.
Sorry, no pictures.
Last edited:
