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Category: Chicken
Prep Time: Cook Time: Total Time:
Chicken breasts-one will make two bundles
Mozzarella String Cheese Sticks- one will make 2 bundles
One piece of bacon per bundle- I use uncured
Salt, pepper, and seasoning
Slice a chicken breast in half by placing your palm on top of the breast and placing your head at eye level with the chicken. With a sharp knife, cut the breast in two filets. Cover the chicken with plastic wrap and pound until thinned.
Season the top side of each filet with salt, pepper, and ground sage or your favorite seasoning. Place a half of cheese stick at the long end and roll up. With the seam side up, place bundle on top of a piece of bacon.
Close bacon around the open ends of the bundle. Secure bacon with a tooth pick and place tooth pick side down on a foil lined pan with sides. Bake in 500 degree oven for 15 minutes.
Note: The bacon will spatter so you may want to use a high sided baking dish.
Mushrooms in Sour Cream
6 T. butter
2 pounds sliced mushrooms
1/2 cup sliced green onion plus 2 T. more for garnish
1 t. kosher salt
1/2 t. fresh cracked black pepper
1/2 cup sour cream
In a 12 inch skillet over med-high heat, melt butter. Add mushrooms, green onions, salt and pepper. Stir frequently until mushrooms are tender, about 10 minutes. Take off heat and add sour cream. Stir until smooth and cream is heated through. Serve immediately. Serves 6-8.
Rice Pilaf
1 stick butter
1 Vidalia onion, diced
2 cups basmati or jasmine rice, uncooked
2 ounces vermicelli broken into 1 1/2 inch pieces
4 cups good chicken broth
Salt and pepper
In a large skillet over med-high heat melt butter. To the melted butter add onion, rice, and vermicelli. Stir frequently and cook until the rice, onions, and vermicelli are browned. (Watch closely so as not to burn the whole batch!) Add the chicken broth, salt and pepper to taste. Bring to a boil then lower heat to medium-low and simmer covered for about 20 minutes until the liquid is absorbed and the rice tender. Remove to a large bowl and serve immediately. Serves 6-8.
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CHICKEN BUNDLES OVER MUSHROOMS IN SOUR CREAM AND RICE PILAF
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Category: Chicken
Prep Time: Cook Time: Total Time:
Chicken breasts-one will make two bundles
Mozzarella String Cheese Sticks- one will make 2 bundles
One piece of bacon per bundle- I use uncured
Salt, pepper, and seasoning
Slice a chicken breast in half by placing your palm on top of the breast and placing your head at eye level with the chicken. With a sharp knife, cut the breast in two filets. Cover the chicken with plastic wrap and pound until thinned.
Season the top side of each filet with salt, pepper, and ground sage or your favorite seasoning. Place a half of cheese stick at the long end and roll up. With the seam side up, place bundle on top of a piece of bacon.
Close bacon around the open ends of the bundle. Secure bacon with a tooth pick and place tooth pick side down on a foil lined pan with sides. Bake in 500 degree oven for 15 minutes.
Note: The bacon will spatter so you may want to use a high sided baking dish.
Mushrooms in Sour Cream
6 T. butter
2 pounds sliced mushrooms
1/2 cup sliced green onion plus 2 T. more for garnish
1 t. kosher salt
1/2 t. fresh cracked black pepper
1/2 cup sour cream
In a 12 inch skillet over med-high heat, melt butter. Add mushrooms, green onions, salt and pepper. Stir frequently until mushrooms are tender, about 10 minutes. Take off heat and add sour cream. Stir until smooth and cream is heated through. Serve immediately. Serves 6-8.
Rice Pilaf
1 stick butter
1 Vidalia onion, diced
2 cups basmati or jasmine rice, uncooked
2 ounces vermicelli broken into 1 1/2 inch pieces
4 cups good chicken broth
Salt and pepper
In a large skillet over med-high heat melt butter. To the melted butter add onion, rice, and vermicelli. Stir frequently and cook until the rice, onions, and vermicelli are browned. (Watch closely so as not to burn the whole batch!) Add the chicken broth, salt and pepper to taste. Bring to a boil then lower heat to medium-low and simmer covered for about 20 minutes until the liquid is absorbed and the rice tender. Remove to a large bowl and serve immediately. Serves 6-8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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