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"WOW" Chicken!!

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6; 6 to 8 oz. boneless, skin on split chicken breast

2 tablespoons butter

1 1/2 teaspoon minced garlic

1/2 cup finely chopped white onion

1/2 cup 1/4” chopped portobello mushroom (remove black gills)

1 cup shredded mozzarella

1/2 cup shredded Parmesan Reggiano cheese + 2 tablespoons

1/2 cup jared Alfredo Sauce

1/2 cup 1/4” chopped black olives

1/2 cup 1/4” chopped Roma tomatoes

1/2 cup 1/4” chopped drained marinated artichoke hearts

1/4 cup thin sliced green onion

1/4 cup fresh fine chopped Italian parsley

2 tablespoons fresh fine chopped basil

1 teaspoon fresh fine chopped oregano

1/2 teaspoon sea salt (or regular)

1/2 teaspoon pepper

12 shakes of Beau monde seasoning

Extra virgin olive oil for drizzling

Carmel Valley Summer Citrus : Recipe follows

Thin sliced green onion

Chopped Roma tomato

Chopped black olive

Whole Chicken chives


In medium sauce pan sauté mushrooms, white onions, and garlic in butter over med. heat till onions are translucent and mushrooms are Tenders. Add a teaspoon water to finish the cooking if necessary. Put mixture in medium size bowl, fold in all other ingredients, except 2 tablespoons Parmesan cheese and olive oil. Adjust salt & pepper if necessary. Divide the mixture into 6 portions and stuff under loosened skin of each breast. Pull skin down over stuffing as much as possible, drizzle with olive oil. Bake skin side up in a 375 preheated oven 28- 30 minutes depending on oven. Garnish with reserved Parmesan cheese, chopped green onion, tomato, and olive. Criss cross chives for more garnish. Makes 6 servings.

Carmel Valley Citrus : Mix 1/4 cup orange juice with 1/2 cup bottled Italian dressing. In a serving bowl toss an 8 oz. bag of mixed greens with dressing. On top arrange a 6 oz. can of drained Mandarin oranges, (reserve juice for if necessary), 12 washed quartered strawberries with tops removed, 2 tablespoon of crumbled Feta cheese, and 1/2 cup caramelized pecans.

Caramelized Pecans: Blanch 1/2 cup raw pecans in boiling water for 2 minutes. Drain on paper towel and immediately toss them in 2 tablespoon of powered sugar. Fry in 1” of peanut oil in small heavy sauce pan at 375 degrees till browned; about 1 - 2 minutes. Remove carefully with slotted spoon, place on a rack, sprinkle with sea salt (or regular) & cayenne pepper to taste.