Adventure One: STUFFED CHICKEN

ANGELA'S RECIPE: Chicken Cordon Bacon

Ingredients

• 4 skinless, boneless chicken breasts
• salt
• black pepper
• 4 T Mozzarella cheese
• 4 T Colby Jack Cheese
• 4 slices cooked bacon
• 1/2 cup  bread crumbs
• 1/3 stick melted butter

Directions

1. Preheat oven to 350 degrees F. Coat a 7x11 inch baking dish with nonstick cooking spray.
2. Pound chicken breasts to 1/4 inch thickness.
3. Sprinkle each piece of chicken on both sides with salt and pepper. Place about 1 T Mozzarella cheese and 1 T colby cheese (maybe a little more) and 1 bacon slice, ripped in half, on top of each breast. Roll up each breast, and secure with a toothpick. 
4. Dip each breast in melted butter.
5. Roll each breast in bread crumbs. (if you don't have bread crumbs, toast 3 slices of bread a few times and crumble to make some)
6. Bake for 30 to 40 minutes, or until chicken is no longer pink. Remove from oven, remove toothpicks, and serve immediately.

-Angela Welker, after looking at lots of stuffed chicken and chicken cordon bleu recipes

Review: A little time consuming but really tasty! Would definitely make again.

DANIELLE'S RECIPE: Chicken Kiev

Ingredients

• 1  tablespoon  chopped green onion
• 1  tablespoon  snipped fresh parsley
• 1  clove  garlic, minced
• 1/2  of a 1/4-pound  stick of butter, chilled
• 1 egg, beaten
• 1  tablespoon  water
• 1/4  cup  all-purpose flour
• 1/2  cup  fine dry bread crumbs
• 4 skinless, boneless chicken breast halves
• Salt and black pepper
• 1  tablespoon  butter
• 1  tablespoon  cooking oil

Directions

1. In a small bowl combine green onion, parsley, and garlic; set aside. Cut chilled butter into four 2-1/2x1/2-inch sticks. In a shallow bowl stir together egg and water. Place flour in another shallow bowl. Place bread crumbs in a third shallow bowl. Set aside.
2. Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet pound chicken lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Sprinkle with salt and pepper. Sprinkle with one-fourth of the green onion mixture. Place a butter piece in center of chicken piece. Fold in sides; roll up. Repeat with remaining chicken.
3. Coat chicken rolls with flour. Dip in egg mixture; coat with bread crumbs. Dip in egg mixture again; coat with with additional bread crumbs. (Coat ends well to seal in the butter.) Place coated chicken in 2-quart rectangular baking dish. Cover and chill for 1 to 24 hours.
4. In a large skillet melt the 1 tablespoon butter over medium-high heat; add oil. Add chilled chicken rolls. Cook about 5 minutes or until golden brown, turning to brown all sides. Place rolls in a 2-quart rectangular baking dish. Bake, uncovered, in a 400 degree F oven for 15 to 18 minutes or until chicken is no longer pink (170 degrees F). Spoon any drippings over rolls. Makes 4 servings.

-Better Homes and Gardens