Dinner ideas

Nikki1007 · May 2010

I have boneless skinless chicken breast. Help!

murphyec · May 2010

tacos, enchiladas, chicken parm, baked chicken with mac and cheese, chicken fingers,

yogisunam · May 2010

Last week I cut up same type of chicken and sautee'd with butter in a pan. Then deglazed pan with white wine (just enough to get the bits off the bottom of the pan) and then added a little cream (well, half and half) and some pesto that I had and some lemon and then tossed with pasta.

It was good.

roselln2 · May 2010

Blackened chicken. Yum! I just had that at lunch.

t.bird · May 2010

one of my favs (from the blog)

Basil-Ricotta Stuffed Chicken Breasts

4 boneless skinless chicken breasts
? cup basil pesto
? cup ricotta
1 cup panko
Juice of 1 lemon
? cup flour
1 tablespoon poultry seasoning
Sea salt and cracked pepper
1 tablespoon olive oil

Preparation
To Prepare:
Preheat oven to 350?

Combine flour and seasonings. Separately mix pesto, ricotta, panko and lemon juice; set aside.
Lay one breast on a clean cutting board. Use a paring knife inserting it gently into the thickest tip of the breast. Make a horizontal incision in the breast, be careful to not cut through to the sides. Use your fingers to deepen the cavity made by the incision. Repeat process with remaining breasts.

Fill a pastry or Ziploc-style bag with basil-ricotta mixture. Trim tip of bag then insert it into the the cut side of the chicken breasts squeezing in an even amount of filling into each. Dredge stuffed breasts in flour mixture, evenly coating each side.

Heat olive oil in a 12-inch oven-safe skillet over medium. Lay each breast top side down in the oil, brown for approximately 3 to 5 minutes. Gently turn chicken over then place skillet on middle rack of oven and bake an additional 20 minutes.