Monday, July 17, 2006

Chicken Breasts with Walnut Stuffing

This may seem kind of weird, but in the summer, I tend to bake more than usual. I'm not sure why, but I'm thinking it's because I can just go home, put all my ingredients together and place them in the oven, that way I can just relax by the fan to cool off. Anyway, this recipe came out delicious. As a delicious and quick side dish, saute together string beans, corn, chopped red bell pepper and left-over roasted potatoes in butter and add thyme, pepper and a little salt.

INGREDIENTS (4 servings)

  • 4 boneless chicken breast halves, pounded down to about a 1/4"
  • The juice of one lemon
  • 6 tablespoons melted butter, divided
  • 3 cups real bread crumbs, toasted (if you have stale bread, it's even better)
  • 1/3 cup finely chopped onion
  • 1/2 cup chopped celery
  • 2 teaspoons parsley flakes
  • 3/4 cup chopped walnuts
  • 1/2 teaspoon seasoned salt
  • seasoned salt and pepper
  • 1 to 1-1/2 cups low sodium chicken broth
  • 4 tablespoons of cold butter (keep in refrigerator until very end)

Mix together bread crumbs, half of the melted butter, onion, celery, parsley, walnuts, 1/2 teaspoon seasoned salt, and enough chicken broth to moisten the stuffing. Lay out 4 squares of aluminum foil, about 12"x 12", and butter generously.

Make a mound of stuffing on each buttered square of foil. Set aside.

Brush both sides of the chicken with lemon juice then with the remaining butter. Sprinkle with salt and pepper. Place a chicken breast over each mound of stuffing then fold foil up over the chicken to make individual packages. Bake at 350° for 25 minutes. Open packages to expose the chicken. Place one tablespoon of cold butter over each chicken and bake, uncovered, for 15 minutes more, or until juices run clear.

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