Kara called me last night to get a good old family comfort food recipe. She is having some folks over for dinner next week and wants to serve a nice, homey meal. This is definitely a great one! We consider this our mom's stuffed chicken breast recipe. She used to make it for Sunday dinner when friends came over, and she served it with fresh green beans and her cranberry pineapple jello mold. I can smell it all now! Anyway....the recipe card I have says that this recipe was actually Myra's originally.
Kara plans to make this sometime this week as a trial run before she makes it for company. I always think it's awesome that she takes the time to try out what she is serving her guests in advance. I usually just go ahead and let them be my guinea pigs. Sorry, guests...
I am notorious for mixing up my memories, combining one with another, and telling family stories all wrong. So...Kate will have to correct me if I'm wrong here. But I remember when Kate and I were both at A&M, we decided we wanted to have friends over to my apartment for a real home-cooked meal. We called her mom and got this recipe, and made it for a couple of friends (I don't even remember who the friends were now). We also made Kate's "cowboy cookies." I was constantly learning great things from Katie, and that was the afternoon I learned that it is SO much better to drop cookies the size of your fist, versus the little cookies we normally make. Anyway, it was a fun afternoon and evening. Does anyone have the cowboy cookies recipe?
Kara asking me for this recipe has inspired me to resurrect it in my kitchen. Maybe you'll enjoy it in yours too... here you go!
Stuffed Chicken Breast
from Myra
Ingredients:
1 box stovetop stuffing, chicken flavored, prepared according to box
1 pound chicken breasts
flour
oil
1 can cream of mushroom soup
Directions:
Flatten the chicken breasts (I like to do one at a time inside a gallon ziplock freezer bag).
Put 1 tablespoon prepared stuffing in each breast.
Roll each breast up, securing with 1 or 2 toothpicks.
Roll each stuffed breast in flour.
Heat the oil (just enough to coat the bottom of a skillet).
Place the stuffed breasts in the oil and brown, turning to brown all sides. No need to cook it all the way through at this point.
Place the breasts in a casserole dish sprayed with Pam.
Spoon the rest of the stuffing all around the breasts.
Combine the can of soup with 1/2 can of water.
Pour it over the chicken and stuffing.
Bake at 350 for 45 min.
Freezes well.
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Heather, That's a great one to share. I've used it before to serve to guests, and it's a hit! I will have to check with Myra, but I think you can even make them ahead and freeze them. Hmmm. The Cowboy Cookies are a Peach Tree recipe. Check your books for them, and if you don't have it, I know I do! They are so yummy!
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Thanks, Denise! I remember now, my mom used to freeze them too. She said to fully cook it (in the oven too), and then freeze. I didn't realize the cowboy cookies are peach tree cookies, thanks!
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