do. The problem is that he comes up with these great cooking ideas and approaches them
with such enthusiasm, that I have to comply. Plus, I’ve been an uncreative blogger
lately and if it were up to me I would make things like this every night for dinner.
weekend for dinner. But then John trumped me by coming up with 8 different ways
to stuff them. I cut it down to three,
for feasibility and general practicality purposes. We don’t have kids yet, but
I can already tell which parent I am going to be.
actually healthy enough we could eat the leftovers during the week. Start by preparing each boneless skinless chicken breast
by either pounding them to ~1/2 inch thin or cutting in half crosswise (our Central Market has
enormous chickens so we halved ours).
Then we pounded them a little thinner, topped them with each of the
three stuffing variations (a few spoonfuls), secured with two toothpicks, brushed with olive oil and
S&P, then baked at 350 for about 20-25 minutes. The opportunities are endless, but this is what we tried:
simmer and reduce until just the mushrooms and a touch of wine is left.
diced onion. Cook for several minutes, then add in your favorite apples, chopped into small pieces. Cube a slice of bread (we actually used an english muffin) and stir into the mixture. Pour in ½ cup apple juice and cook until reduced.