Roasted stuffed chicken breast

[Ulysses]

This is what I am trying out today.

Parmesan, cheddar, and swiss. Horseradish, garlic powder, salt and pepper. Mix that all up and stuff chicken breast.

Lightly oil outside and put some more seasonings on it.

Stick in 350 oven for 30-45 minutes.

While waiting it to be done, I am listening to Metallica through my window. They are opening for the Rolling Stones. Sound is not quite as good tonight.

[ThaSaltCracka]

what a life [img]/images/graemlins/shocked.gif[/img]

[miajag81]

You eat g00t.

[Barrett's Last Privateer]

Nice work.

Did you consider also adding some slices of prosciutto, pancetta or other suitable pork product?

I reckon it'd prolly go good with some other herbs in the mix as well. Tarragon perhaps?

[Ulysses]

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Nice work.

Did you consider also adding some slices of prosciutto, pancetta or other suitable pork product?

I reckon it'd prolly go good with some other herbs in the mix as well. Tarragon perhaps?

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Yeah, all of that sounds great. I was in a bit of a hurry, so I neglected to add some more herbs, just an oversight. I definitely think some oregano or tarragon would have been good. Pork product would have been added if I had any, but I was just improvising with what I had.

It is almost done. I put a half-slice of swiss and a few slices of tomato on top for the last few minutes in the oven.

I think I will have an Anchor Steam.

Then I am going over to a friend's place for a scotch tasting, where 8 of us bring a different bottle to taste.

[maxpower72]

Take a mallet and pound the breasts fairly flat. Place them in a Balsamic marinade.

Then make your stuffing on the stove top. I agree with the previous poster that a pig product is very good. I normally go with red onion, garlic, jalepenos, sausage and whatever cheese I have on hand. (I really like blue cheese)

When the stuffing cools pull your breasts out of the marinade and place the stuffing in a vertical line down the length of the flattened breast and roll up sealing with toothpicks.

Then you just stick it in the oven although I much prefer to BBQ them. [img]/images/graemlins/grin.gif[/img]

[ethan]

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Then I am going over to a friend's place for a scotch tasting, where 8 of us bring a different bottle to taste.

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I'm jealous.

[Ulysses]

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Then I am going over to a friend's place for a scotch tasting, where 8 of us bring a different bottle to taste.

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I'm jealous.

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Here is what we had. A couple of guys brought some extras. Unlike last time (which ended with everyone in REALLY bad shape), we all had small tastes of each one, well, except for one guy, who had full measures of everything, and double measures at the end. He was falling down on the way out. I also managed to have about four bottles of water during the event, so I'm not even drunk. This will be confirmed if I can remember all the Scotches. I am very proud of my restraint.

Glenlivet 12
Macallan 12
Macallan 13 (Trader Joe's bottling)
Glenmorangie (12?)
Glenmorangie (12?) Sherry Wood finish
Balvenie 12 Doublewood
Glen Moray (12?)
Dalwhinnie 15
Tobermory 10
Talisker 10
Lagavulin 16
Coal Ila 18

Then, we had a Knappogue Castle Irish single malt that was really good.

I really liked the Dalwhinnie, Coal Ila, and Irish single malt.

[Publos Nemesis]

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Here is what we had. ....

Glenlivet 12
Macallan 12
Macallan 13 (Trader Joe's bottling)
Glenmorangie (12?)
Glenmorangie (12?) Sherry Wood finish
Balvenie 12 Doublewood
Glen Moray (12?)
Dalwhinnie 15
Tobermory 10
Talisker 10
Lagavulin 16
Coal Ila 18

Then, we had a Knappogue Castle Irish single malt that was really good.

I really liked the Dalwhinnie, Coal Ila, and Irish single malt.

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Sweet Jebus. Which did you enjoy the most?

[samjjones]

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Nice work.

Did you consider also adding some slices of prosciutto, pancetta or other suitable pork product?

I reckon it'd prolly go good with some other herbs in the mix as well. Tarragon perhaps?

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Yes...the stuffing needs a meat product.