Tuesday, November 22, 2011

The Unstuffed Cheesy Chicken

Chris had been requesting chicken parmesan.  My thought bubble contained a chicken I had made many a moon ago, in my early cooking days.  It was a chicken breast set atop bread crumbs, then topped with more bread crumbs, a good helping of melted butter poured over top, finished with a good helping of parmesan cheese sprinkled all over.  It was darn good too.  Chris said there had to be mozzarella.  Oh, light bulb.  That chicken parmesan.  Ugh.. too much work on Thanksgiving week.  So a compromise...


As it turns out, I am even too lazy, and well, I'd like to think practical, to even grate some fresh parmesan this week.  I had a tub of grated asiago cheese.  That will do, right?  I mean, why not use a good tub of ready to use cheese?  Chris did get his mozzarella and his request to just make it cheesy.  


3 to 4 Boneless, skin on chicken breasts
3 to 4 Cups of stuffing bread
1 tsp fresh thyme leaves
1/2 tsp fresh rosemary leaves, chopped
1 tsp fresh sage leaves, chopped
3/4 to 1 Cup chicken stock
1/4 Cup white wine
4 Tbsp melted butter
salt and pepper
1/3 Cup grated asiago cheese
6 Slices of fresh mozzarella cheese 


Pound the chicken breasted to about 1/2" thickness.  Salt and pepper on both sides.  Heat a heavy pan over high heat.  Add a little oil and sear both sides of the chicken quickly.  Place chicken onto a large plate.  Set aside.  Turn heat down and deglaze with white wine.  Add the chicken stock and bring to a boil.  Turn heat off.
Mix together the stuffing, thyme, rosemary and sage.  Add the stock to the stuffing mixture.  Place 2/3 of the stuffing onto a 9" x 14" baking dish.  Spread out evenly.  Sprinkle with a little bit of asiago, then lay the chicken pieces on top.  Spread the remaining stuffing over top, then drizzle with melted butter.  Then sprinkle remaining asiago cheese and lay slices of mozzarella cheese on top.  


Heat oven to 425.  Bake chicken for 25-30 minutes.   A go to meal!



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