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Freshness
Check the "Sell By" date on
the package. This date indicates the last date the chicken should be offered for
sale. The date allows for a few additional days at home, properly refrigerated,
before cooking.
Chicken should have no detectable odor.
The flesh should feel firm, and the surface should not feel slick. |
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Chicken Stuffed with Cheese and Veggies
1/2 C. grated cheese (mozzarella, cheddar, or Monterey jack)
1/4 C. chopped onion
1/2 C. chopped broccoli, asparagus, or spinach
4 boneless, skinless chicken breast halves
4 T. fine bread crumbs
1 T. chopped fresh parsley or 1/2 teaspoon dried
1/4 t. ground black pepper
1/2 t. paprika
Combine cheese, onion and other vegetable in small bowl. Flatten chicken breasts
slightly.
Preheat oven to 350°F.
Drop about 2 tablespoons of the mixture onto largest end of each chicken breast.
Roll up and seal with toothpicks.
Combine bread crumbs, parsley, pepper and paprika in shallow pan. Roll chicken
breasts in mixture to coat evenly.
Arrange in shallow baking dish that has been coated with vegetable oil spray.
Bake in preheated oven, uncovered, about 40 minutes or until done.
Makes 4 servings.
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