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Always cook chicken well-done, not
medium or rare. If using a meat thermometer, the internal temperature should
reach 180°F for chicken with bone in; 170°F for bone-in parts and 160°F for
boneless parts.
To check visually for doneness without use of a thermometer, pierce chicken with
fork; juices should run clear when fork is inserted with ease.
Never leave chicken at room temperature for more than 2 hours. If not eaten
immediately, cooked chicken should be kept either hot (between 140°F and 165°F)
or refrigerated at 40°F or less.
If leftovers are to be reheated, cover to retain moisture and to insure that
chicken is heated all the way through. Bring gravies to a rolling boil before
serving. |
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Sicilian Chicken Breasts
4 chicken breasts
1/2 C. dry bread crumbs
1/2 t. each dried cilantro, dried tarragon, garlic powder, and salt
2 t. melted butter
1 egg
1 C. ricotta cheese
1/2 C. shredded mozzarella cheese
1/4 C. grated Parmesan cheese
1/2 C. chopped fresh spinach leaves
Coating:
3/4 C. dry bread crumbs
1/4 C. grated Parmesan cheese
1 t. dried oregano
1/2 t. each garlic powder and salt
1/4 t. freshly ground black pepper
1 egg, beaten
Sauce:
2 T. olive oil
12 oz. fresh mushrooms, sliced
3 cloves garlic, thinly sliced
1 t. dried oregano
1/2 t. dried basil
1/2 t. dried cilantro
1/4 C. butter
1 C. heavy cream
1/2 C. dry white wine
1/2 C. grated parmesan cheese
1 package (12 oz.) hot, cooked fettuccine, or pasta of choice
Preheat oven to 350°F. Lightly coat baking pan with oil or cooking spray. Rinse
chicken breasts and pat dry. Cut a slit in each breast, beginning at the
thickest side, cutting toward ribs to form a pocket. Do not cut through
entirely. Set aside.
To make stuffing, combine bread crumbs with seasonings, butter and egg. Add
cheeses and spinach, stirring to combine thoroughly. Divide stuffing equally
among breasts, stuffing into formed pockets. Secure with wooden toothpicks.
Combine all coating ingredients except egg. Brush each breast with egg and
dredge in coating mixture. Place breasts skin-side up in prepared pan. Spray
breaded chicken with oil or cooking spray. Bake in preheated oven 45 minutes to
1 hour until juices run clear when pierced with fork. Remove toothpicks and
place on serving platter. Serve over pasta and pass Mushroom Alfredo Sauce.
To make sauce, heat olive oil in non-stick skillet. Add mushrooms, garlic and
seasonings, sautéing until mushrooms are tender. Stir in butter and cream and
bring to a boil. Stir in wine then reduce heat and simmer about 5 minutes. Stir
in Parmesan cheese and pour into sauce dish. Serve hot.
4 servings
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