February 2011 Recipe of the Month

Discussion in 'Recipe of the Month' started by PopUpSteve, Feb 1, 2011.

  1. PopUpSteve

    PopUpSteve Administrator

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    February 2011 Recipe of the Month
    Submitted by: 01YZF6

    Title: Stuffed Chicken Breasts

    Serving Size: 6 people

    Ingredients:
    • 6 boneless chix breasts
    • 1 lb cream cheese
    • 1 jar salsa (optional)**
    • 1 lb bacon
    • worcestershire or teryaki sauce
    • pepper

    Directions:

    Here are the directions for cooking this one of three different ways:

    Cook at Home:
    [list type=decimal]
    [*]Preheat oven to 400 degrees
    [*]Thaw out and flatten chicken breasts from the bottom side with a meat mallet ( not the pointy tenderizer end)
    [*]Slice cream cheeses into 1/2" slices and place on one side of each chix breast. (4 slices per should work)
    [*]**Spoon thick salsa over cream cheese and fold/roll chicken over
    [*]Wrap 2-3 slices of bacon around each breast, pin with toothpicks from the top.
    [*]Place in a 12x18 glass pan with toothpick sides up.
    [*]Bake for 30 minutes
    [*]Remove from oven
    [*]Pour worcestershire sauce or teryaki marinade over chicken
    [*]Add pepper to your taste
    [*]Bake for 15 more minutes at 400 degrees
    [*]Turn oven on LOW broil for 5 minutes. This browns the top of the bacon and sauce a bit more.
    [*]Remove and serve with your favorite side.
    [/list]

    Grill Cooking:
    [list type=decimal]
    [*]Preheat grill to 350-400 degrees
    [*]Place chicken on tinfoil covered grates
    [*]Close lid, check on every 15 minutes, moving around chicken for even cooking
    [*]Do not turn chicken upside down
    [/list]

    Dutch Oven Cooking:
    [list type=decimal]
    [*]Depending on the size of your DO, depends on how many you can cook at a time
    [*]In a well seasoned and freshly greased DO, place chicken inside, spaced 1" apart
    [*]Add Worcestershire sauce over the top of chicken. pepper to taste
    [/list]

    Comments and Thoughts Welcome!

    Click Here to learn how the contribute a Recipe or Read Previous Ones!
     
  2. 01YZF6

    01YZF6 Dothan, AL

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    thanks Steve !
     
  3. Richard

    Richard Take kids camping. It's great for you and them.

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    Sounds Yummy, can't wait to try it. I'm always up for a new twist on Chicken Breasts.
     
  4. 01YZF6

    01YZF6 Dothan, AL

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    here is a heating guide from Lodge, based on DO sizes

    OVEN SIZE ----------- TEMPERATURE DESIRED
    -------------NUMBER OF COALS
    -------------------TOP/BOTTOM
    [table] [tr][td]Oven Size
    [/td] [td] 325
    [/td] [td] 350
    [/td] [td] 375
    [/td] [td] 400
    [/td] [td] 425
    [/td] [td] 450
    [/td] [/tr] [tr] [td] 8”
    [/td] [td] 15
    [/td] [td] 16
    [/td] [td] 17
    [/td] [td] 18
    [/td] [td] 19
    [/td] [td] 20

    [/td] [/tr] [tr] [td]

    [/td] [td] 10/5
    [/td] [td] 11/5
    [/td] [td] 11/6
    [/td] [td] 12/6
    [/td] [td] 13/6
    [/td] [td] 14/6
    [/td] [/tr] [tr] [td] 10”
    [/td] [td] 19
    [/td] [td] 21
    [/td] [td] 23
    [/td] [td] 25
    [/td] [td] 27
    [/td] [td] 29
    [/td] [/tr] [tr] [td]

    [/td] [td] 13/6
    [/td] [td] 14/7
    [/td] [td] 16/7
    [/td] [td] 17/8
    [/td] [td] 18/9
    [/td] [td] 19/10
    [/td] [/tr] [tr] [td] 12”
    [/td] [td] 23
    [/td] [td] 25
    [/td] [td] 27
    [/td] [td] 29
    [/td] [td] 31
    [/td] [td] 33
    [/td] [/tr] [tr] [td]

    [/td] [td] 16/7
    [/td] [td] 17/8
    [/td] [td] 18/9
    [/td] [td] 19/10
    [/td] [td] 21/10
    [/td] [td] 22/11
    [/td] [/tr] [tr] [td] 14”
    [/td] [td] 30
    [/td] [td] 32
    [/td] [td] 34
    [/td] [td] 36
    [/td] [td] 38
    [/td] [td] 40
    [/td] [/tr] [tr] [td]

    [/td] [td] 20/10
    [/td] [td] 21/11
    [/td] [td] 22/12
    [/td] [td] 24/12
    [/td] [td] 25/13
    [/td] [td] 26/14[/td][/tr] [/table]
    remember to have enough coals on standby to maintain proper and even heat (coals on LID / coals under DO)
     
  5. 01YZF6

    01YZF6 Dothan, AL

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    I will be making a new variation of this tonight...


    the filling will be

    using 1 lb of fresh chopped Spincah, rinsed and paper towel wrapped to dry out a bit.
    1 lb Ricotta cheese
    3 oz minced garlic

    on the outside, Instead of bacon, when the chicken is done, I will moisten the outside by rubbing it with butter ( stick) then rolling it in self rising flour and panko bread crumbs, and frying it for 15-30 seconds to give it a nice crisp shell.
     
  6. 01YZF6

    01YZF6 Dothan, AL

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    [​IMG]

    [​IMG]

    the side dish is a Pasta salad mixed light ranch dressing, cucumbers, zucchini, and finely shredded colby-jack cheese.

    I had some thinner pieces of chicken breasts, so I cut them into strips, dipped them into milk, floured both sides with self rising flour, mixed with garlic powder and pepper... PAN FRIED on med heat with 2 tbsp canola oil
    cooked 4 minutes total. turning them over every minute.
     
  7. starcrafty

    starcrafty Guest

    How does the air temp affect these guidelines? My DS's Scouts camped this weekend in 210 F weather. In March, the Scoutmaster will be on Camp Staff for a campout, and asked me fill in as Asst SM. Of course, the Scouts make their own menu and cook, but I will have some input. Don't know what the temp will be, but still wondered.
    Thanks
     
  8. 01YZF6

    01YZF6 Dothan, AL

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    air temp can affect cooking in various ways. as can wind, humidity, sunlight or shaded/overcast areas.

    I would GUESS, that if the temps are between 30-60 degrees outside, and breezy ( typical southern March, right?)
    that you would just need to rotate the old coals out for fresh ones a bit more frequently to maintain a good, even, temperature.

    I would not ADD more coals on the DO itself to compensate though.


    just some general user tips.
    hope this helps you some.

    http://www.superior-cast-iron-cookware.com/dutch_oven.html
    http://www.troop525.org/contents/DOCooking_content.htm
     
  9. starcrafty

    starcrafty Guest

    Thanks. I'll let you know how it turns out.
     

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