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Cheese-Stuffed Chicken
Zutaten für 4 Portionen Menge anpassen
die Zutaten:
1/2 TasseGrated Monterey Jack cheese
1/2 Tassecheddar cheese grated
2 Esslöffelbutter unsalted, softened
2 Esslöffelparsley chopped
1/4 TeelöffelDried tarragon Or
2 Teelöffeltarragon fresh, chopped
 pepper ground
Chicken breast halves; boneless and skinless (4 to 5 ounces each)
Sheets phyllo dough pastry*
4 EsslöffelMelted unsalted butter
die Zubereitung:

*Phyllo dough is sold in most grocery stores in the frozen food section.

Recipe Contest. Place the cheeses, softened butter, parsley, tarragon, 1/2 tsp pepper and 1/4 tsp salt in a bowl. Beat and mash the ingredients together until they form a stiff paste... your fingers or a big wooden spoon are the best tools for this job. Divide the mixture into 4 finger-shaped logs, each about 3-inches long. Set aside. Flatten each chicken breast by placing it between 2 sheets of plastic wrap or waxed paper, and pounding with a mallet or rolling pin until roughly 1/4" thick and 5 or 6" across. Season the chicken lightly with salt and pepper. Place a cheese log in the center of each breast, then roll and fold the chicken around the cheese to enclose it completely. Preheat the oven to 350 degrees. Place a sheet of phyllo dough on your work surface. Top with a second sheet, and brush lightly with melted butter. Set a chicken in the center of one of the narrower ends, then roll it up in the phyllo, tucking the ends of the dough under to enclose the chicken, and make a neat package. Form the remaining packages the same way. Place them, folds down in a 13x9-inch baking dish, and brush with remaining melted butter. Bake about 40 minutes, or until sizzling and well browned. Makes 4 servings. Formatted by Lynn Thomas dcqp82a@prodigy. Com. Recipe from Gramma/Helen Jolly wwgq25d. Lynn's notes: Made this 10-20-97; easy dish to make and tasted just great. Use your hands to mix the cheese and butter-it works better that way.

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