sweet vermouth
garlic salt
Boneless, skinless chicken breast
Sun-dried tomato, julienned
red onion, chopped
basil, fresh
garlic, minced
canola oil spray
german egg noodles (Aldi)
olive oil
leftover marinade, boiled to cook out juices from  raw chicken
rice flour
garlic-romano seasoning
Zuchinni, batonette
Red onion, batonette
garlic-romano seasoning
pepper, freshly ground
Butterfly chicken breast, then wrap with wax paper. Finish flattening the poultry by pounding with rolling pin or other heavy object of your choice. Place in shallow container with marinade. Cover and refrigerate for an hour or two.
Preheat oven to 375* F.
Combine stuffing ingredients. Wrap chicken around 2-3 T of stuffing, depending upon size of the breast. Secure with toothpicks.
Place on greased baking sheet. Spray with canola oil. I baked 3 chicken breasts in a toaster oven for about 30 minutes. I turned the heat up to broil the last 10 (?) minutes to brown the top a bit more.
I stir-fried the vegetables in vegetable oil, then added the butter and other seasonings just before dishing them up.
The noodles took about 9 minutes to boil.
Joel thought that the sauce was too sweet. In the past, I used red wine vinegar instead of the sweet vermouth.
We had coffee-mexican-"hot" chocolate over ice before heading out to House of Hope for the piano recital.
Categories: Food and drink | 2 Comments

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2 thoughts on “Stuffed

  1. dm

    Seriously, have you thought of openning a little B&B with a restaurant attached, not only to serve breakfast in the morning, but to be able to serve lunch and dinner, as well?
    Just a thought!  Your dishes sound, and look wonderful!

  2. Katrina

    We’re praying about the next step.  I’ll probably hear from my doctor about surgery in the next couple of days. The scheduling will determine whether or not I can go back to school for an associates degree in culinary arts.
    Joel should finish his thesis and walk in May 2007.  We might look into a year or so in some secluded little cottage or cabin in the middle of nowhere.

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