This recipe was completely made up in the kitchen by Chad and I tonight. We looked in our fridge and knew we had some very yummy ingredients that needed to be used up but just didn’t know how. After some discussion during the day we finally went ahead with this meal with no real idea in mind. We decided to photograph it while we made it, just in case it was good and blog-able. Well.. obviously it was blog-able because here we are!!
This came out sooooooo Crazy Good.. we CAN’T wait for tomorrows left overs!! We are that excited and there is NOTHING about this we would change or add next time.
Sometimes our creations are flukes.. and well they don’t make it to the blog. This one.. is a winner.. and we are SOO excited to share it. We discussed with the kids over dinner what would we name this. Of course “MOM” helped too but my name doesn’t start with C to make it very catchy.
Chad’s Cheesy Chicken is here.. in other words a yummy spin on Mozzarella Stuffed Chicken!
So.. on to the recipe…
Ingredients (Stuffed Chicken)
1 stick of butter / margarine
3-4 tablespoons of freshly chopped chives
1 heaping tablespoon of dried parsley flakes (if we had fresh we would of used that for sure!)
2 heaping tablespoons of minced garlic (YES WE LOVEEEE GARLIC!!)
6 chicken breasts
6 large thick slices of Mozzarella cheese
1 cup of Vigo Italian bread crumbs
Ingredients (Chicken Gravy)
1/2 stick of butter / margarine
3-4 tablespoons of flour
2 cups of chicken broth/stock
Garlic Salt to taste
1- Pound out your chicken breasts till they are 1/8th of an inch thick. Using wax paper on top to protect during the pounding.
2- Melt 1 stick of margarine in a sauce pan over medium/high heat. Add in your chives, shallots, parsley and garlic. Cook till shallots turn caramel color.
3- Slice your Mozzarella cheese to approx. 1/2 to 3/4 inch thick.
4- Lay out your chicken breast, add a tablespoon full of your butter/shallot/garlic sauce, and lay on your Mozzarella cheese and roll tightly. Secure with a tooth pick.
5- Cover your bundled chicken in bread crumbs and place in a greased baking dish.
6- Proceed till all 6 pieces are created. Any remaining butter/shallot/garlic sauce you can put over the chicken.
7- Bake at 350 degree oven for 20 minutes (or till chicken is done)
1- Using the same sauce pan you made the butter/shallot/garlic sauce in. Melt 1/2 stick of margarine to help start to deglaze the pan over medium/high heat.
2- Once butter is melted, add in your flour to create a blonde roux. Will be a thick paste.
3- Pour in your 2 cups of Chicken broth. Stir constantly over heat, and the gravy will pick up the flavors from the previous sauce and will start to thicken.
4- We added a little bit of Garlic salt for taste.
Once the Chicken was cooked. We made steamed Broccoli & Mashed Potatoes to go with our Cheesy Chicken meal.