Friday, October 5, 2012

Chicken and Mermaids

Tonight, I got to work at the restuarant 15 minutes early, and threw this recipe together.
Bleu Cheese and Apple Stuffed Chicken Breasts

  • 2 (6-oz) boneless skinless chicken breast halves
  • 1 oz (1/4 cup) crumbled blue cheese
  • 1/4 cup Finely chopped apple
  • 1 tsp Chopped green onions
  • 1 tsp Olive oil
  • 1/8 tsp Salt
  • Dash pepper
  • Dash paprika
  • 1/3 cup Apple cider or apple juice
  • 1/3 cup Chicken broth
  • 3/4 cup Uncooked instant white rice
  • 1 tbsp Chopped green onions
  • 6 Thin apple slices
  • 1 tbsp Chopped pecans (optional)
  1. Heat oven to 350. With sharp knife, cut 3-inch slit in meaty side of each chicken breast half to form pocket.
  2. In a small bowl, combine cheese, chopped apple, and 1 tsp green onions; mix well. Gently spoon half of filling into each chicken pocket. Close with toothpick or small skewer. Place in ungreased 10x6 inch baking dish. Brush with olive oil. Sprinkle with salt, pepper, and paprika. Pour cider (or apple juice) and broth over chicken.
  3. Bake at 350 for 35 to 40 minutes or until chicken is fork tender and juices run clear.
  4. Remove from oven. Remove chicken from baking dish; place on serving platter. Cover to keep warm. Add rice and 1 Tbsp chopped green onions to juices in baking dish; mix well. Place apple slices over rice.
  5. Cover; return to oven. Bake an additonal 2 to 4 minutes or until liquid is absorbed. Serve rice with chicken. Sprinkle each serving with chopped pecans, if desired.
I only made the chicken part, and it turned out really well. Surprisingly, the bleu cheese flavor wasn't as overpowering as I anticipated, and almost all of the people who tried it liked it. The people who didn't try it said they didn't like bleu cheese - their loss.
And, while at work, I received a long awaited text/picture message - Jamie C's new baby in the mermaid outfit what I crocheted for her.

As you know, I was really concerned about the size, but from this picture, it looks a little big.

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