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How To make Herb& Apple Filled Chicken Breast Rolls
4 Skinless Boneless Chicken Breast Halves
About 1 Lb
1/2 Cup Apple :
Pippin Or Rome,
--peeled, finely chopped 1/2 Cup whole-wheat bread crumbs soft, 1 slice
1/4 Cup minced parsley :
or any combo of
basil, thyme, oregano 1 Teaspoon rosemary
2 Tablespoons green onion :
finely chopped
1/8 Teaspoon salt
1/8 Teaspoon pepper
1 Tablespoon Lowfat Sour Cream Or Nonfat Or Regular
1 Teaspoon oil
Fresh apple slices :
for garnish Fresh herb sprigs -- for garnish
Pound chicken between plastic wrap until 1/4-inch thick. Combine apple, bread crumbs, herbs, green onion, salt and pepper in a bowl and mix well. Stir in sour cream. Place chicken breasts on a flat surface and divide herb mixture evenly over the surface. Roll up, starting at a narrow end, and place, seam side down, in a greased baking dish. (Chicken can be wrapped and frozen at this point. Thaw in the refrigerator before cooking.)
Preheat oven to 350 degrees. Brush rolls with oil and bake about 30 minutes, or until cooked through. With a serrated knife, cut into 1/3-inch slices and serve warm with any drippings spooned over the top. Or chill and slice just before serving. Garnish with apple slices and herbs.
Serves 4.
This was very good. I really enjoyed the stuffing...
Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com>
With permission from The San Jose Mercury News, 9/11/96
How To make Herb& Apple Filled Chicken Breast Rolls's Videos
Chicken Breasts Stuffed with Arugula and Goat Cheese - The White Apron Catering Lake Worth Beach, Fl
Chef Jeff is back with this flavorful recipe just in time for your next summer party. Chicken breasts stuffed with goat cheese and arugula have a flavorful creaminess in every bite. One of the best ways to give your chicken breasts the wow factor is to stuff them. Chef Jeff will show you step by step how easy it is to make this flavorful dish.
Simple and Easy Roast Chicken Recipe
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Prep Time: 15 minutes | Cook Time: 1.5 Hrs
Ingredients List:
1 Whole Chicken - Approx. 3-4 lbs
1 Tsp Chilli Powder or Paprika
1 Tsp Garlic Powder
1 Tsp Black Pepper Powder
1 Tsp Salt
6 Small Potatoes
1 Medium Onion
1 Lemon
4-5 Garlic cloves
Aluminum foil or kitchen string to tie legs
Enjoy!
~A
Music: iMovie jingles
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Herb Baked Chicken + Slaw | EASY & DELICIOUS | My Choice Kitchen
Let’s make a tasty herb baked chicken dinner! We have a bunch of leftovers from shooting our recent episodes so we’re putting them all together to make this delicious meal. The homemade pesto which seasons the chicken thighs came from our previous episode, Eggplant Pizza, and the other ingredients will be used to make a summer slaw. What leftovers do you have and how can you make it into a tasty meal?
My Choice Kitchen is a family-friendly cooking show about choosing JOY! We explore delicious and healthy choices for the plate that make you feel GREAT!
HERBED BAKED CHICKEN
4 organic chicken thighs
4 tablespoons homemade pesto (recipe below)
S+P
Bake at 400 degrees for 35-40 minutes, or until the temperature reaches 165 degrees!
PLANT-BASED PESTO
1 cup basil
3-4 tablespoons parsley
1 garlic clove
½ cup pine nuts
½ cup walnuts
½ cup vegan parmesan (equal parts cashews and nutritional yeast)
¼ cup EVOO
1 lemon, juiced
S&P
Using scissors, snip about 1 cup of basil and 3-4 tablespoons of fresh parsley straight from the plant, but if you’re using fresh herbs from the store, just use the picked leaves from the stems. Put the fresh herbs into a food processor and drop in a clove of garlic for flavor. Pour in pine nuts and walnuts. Next, add plant-based parmesan. (Make this ahead of time by pulsing together one-part cashews and one-part nutritional yeast in a food processor until crumbly like parmesan cheese!) Add ¼ cup EVOO, the juice of 2 lemon cheeks and S&P, and blend the pesto together until smooth.
SLAW
1 cup cilantro
¼ cup extra virgin olive oil
S+P
½ California avocado
3 tablespoons white wine vinegar
6 green onions
½ head green cabbage
1 red bell pepper
6 carrots
For the dressing combine the cilantro, oil, S+P, avocado, and vinegar in a food processor and blend until a smooth dressing like consistency. Chop the green onions, shred the cabbage, julienne the red pepper, and grate the carrot. Add all the veggies to a mixing bowl and toss with dressing. Add more oil and vinegar if necessary and serve with a piece of herb bakes chicken on top!
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Chef Daniella’s Recommendations:
Toaster oven
Mini Food Processor
OXO Table Top Grater
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Herb Baked Chicken with Pesto | DELICIOUS RECIPE
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Who the heck is Ken? And can someone tell him that his tacos are bomb?!
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