Post by cyberobb99 on Jan 22, 2013 21:59:32 GMT -5
This is one of my own personal recipes. Everybody loves this one. Debbie has suggested I write a cookbook with my new recipes in it, and this is one of our favorites. It's called Formaggio Pollo Ripieno, or Cheese Filled Chicken.
I start with 2 Lbs of chicken breasts, boned and skinned. Also needed;
1/2 cup small curd cottage cheese
1/3 cup fresh shredded Parmesan
1/3 cup fresh shredded Mozzarella
1 egg
3 Tbsp chopped fresh parsley
1 Tbsp chopped fresh basil
1/2 tsp salt
1/2 tsp fresh ground black pepper
Italian Tomato Sauce (see below) 2 cups
ungreased deep sided baking dish with cover (I use an 8" round casserole)
First, split the chicken breasts, creating a pocket with your cut.
Next, blend all of the rest of the ingredients EXCEPT for the tomato sauce.
Then stuff the breasts with the cheese mixture and set them open side up in your casserole.. (They must sit up so that the cheese doesn't pour out before it has a chance to set.)
Make a tomato"sauce" of 2 cups of finely chopped tomatoes and your favorite herbs heated on the oven until hot.....no need to cook any further than that. (My preference is 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp chopped fresh oregano, 1/2 tsp chopped fresh basil, 1/2 tsp chopped fresh parsley)
Pour the hot tomato mixture over the chicken breasts to cover them. Cover the dish and bake at 350 for 60-75 minutes until the internal temperature reaches 185.
Serve with a side of hand-made pasta, garlic bread and a vegetable (see below) or salad.
Summer Squash Saute;
olive oil
green and yellow summer squash
2 peeled chopped fresh tomatoes OR
15 oz. canned diced tomatoes
2 Tbspns fresh chopped parsley
salt and pepper
1/4 cup Parmesan cheese
Pour 2 Tbspns olive oil into your pan and heat it up. Put sliced squash into the pan and cook until hot all the way through. Add the tomatoes, parsley, salt and pepper. Simmer for 20 minutes until the flavors are blended and the squash cooked. When done, turn heat to low, sprinkle cheese on top, let sit for 5 minutes, then serve.
Chicken breasts, skinned and sliced.
I start with 2 Lbs of chicken breasts, boned and skinned. Also needed;
1/2 cup small curd cottage cheese
1/3 cup fresh shredded Parmesan
1/3 cup fresh shredded Mozzarella
1 egg
3 Tbsp chopped fresh parsley
1 Tbsp chopped fresh basil
1/2 tsp salt
1/2 tsp fresh ground black pepper
Italian Tomato Sauce (see below) 2 cups
ungreased deep sided baking dish with cover (I use an 8" round casserole)
First, split the chicken breasts, creating a pocket with your cut.
Next, blend all of the rest of the ingredients EXCEPT for the tomato sauce.
Then stuff the breasts with the cheese mixture and set them open side up in your casserole.. (They must sit up so that the cheese doesn't pour out before it has a chance to set.)
Make a tomato"sauce" of 2 cups of finely chopped tomatoes and your favorite herbs heated on the oven until hot.....no need to cook any further than that. (My preference is 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp chopped fresh oregano, 1/2 tsp chopped fresh basil, 1/2 tsp chopped fresh parsley)
Pour the hot tomato mixture over the chicken breasts to cover them. Cover the dish and bake at 350 for 60-75 minutes until the internal temperature reaches 185.
Serve with a side of hand-made pasta, garlic bread and a vegetable (see below) or salad.
Summer Squash Saute;
olive oil
green and yellow summer squash
2 peeled chopped fresh tomatoes OR
15 oz. canned diced tomatoes
2 Tbspns fresh chopped parsley
salt and pepper
1/4 cup Parmesan cheese
Pour 2 Tbspns olive oil into your pan and heat it up. Put sliced squash into the pan and cook until hot all the way through. Add the tomatoes, parsley, salt and pepper. Simmer for 20 minutes until the flavors are blended and the squash cooked. When done, turn heat to low, sprinkle cheese on top, let sit for 5 minutes, then serve.
Chicken breasts, skinned and sliced.
.....I'm definatly gonna try it when I get back from my weekend road trip 
