Friday, December 21, 2012

Cranberry Blue Cheese Stuffed Chicken and a side of Kale

I pulled this recipe from Taste of Home and altered it slightly.  The only thing better than stuffed chicken... is stuffing your face with stuffed chicken.  So stuff on people.

Here is what you'll need:  RECIPE
I substituted blue cheese for gorgonzola and dried parsley flakes for fresh parsley.  I also cut the walnuts.

This recipe requires quite a bit of prep and you'll need several large mixing bowls to make the process go smoothly. 

Combine 1/2 cup of dried cranberries with 1 cup of cheese.  

Combine 1 tablespoons of dijon mustard with 2 large eggs.  

Whisk to your heart's content.  

Combine 1 cup of breadcrumbs with 1-1/2 tablespoons of dried parsley and a 1/2 teaspoon each of salt and pepper.  I've converted to the sea salt and black peppercorn grinders that you can find at your local grocery in the spice section.  It beats the hell out of the already ground salt and pepper.  

Pour 2/3 cup flour in a mixing bowl.  

Pound six chicken breasts with a meat tenderizer until they are about 1/4 inch in thickness.  Use one of your fresh urban chickens from your backyard.  If you don't have any of those, buy the fresh chicken breasts from the refrigerated section of your local grocery.  The boneless skinless stuff from the freezer section is just booty.  

Get all bowls and chicken on the same surface near one another.  

Spoon a tablespoon or so of the cheese and berries onto your chicken.  A little bit goes a long way and the more you stuff in there, the harder it is to fold it and finish the prep.  

Fold the chicken over.  You can secure the fold with toothpicks or you can just be careful as you go through the next steps.  If you use toothpicks be sure to pull them out before you serve!  

Coat the chicken on both sides in the flour.  

Then move over to the eggs/mustard mixture.  

Coat the chicken on both sides in this mixture as well.  

And finally over into the bread crumb mixture.  Just coat one side in this step.  

Psych!!!! Coat both sides you big idiot.  

This is a step where I venture off from the recipe.  Taste of Home would tell you to just stack those breasts onto a baking sheet and bake at 350 degrees for 40 minutes.  But not this guy. 

 I say put them in a pan with hot olive oil and brown them on both sides first.  

Then you can put them on a baking sheet and into the oven.  

You'll only need to bake them for about 20 minutes at 350 degrees if you pan fry first.  If you are super skeered of Salmonella then you can stick them with a meat thermometer.  Make sure it measures 165 degrees or higher inside the actual chicken breast...not the cheese and berries.  

Because you people are such special butterflies fluttering around on my blog...I'm also going to show you how to cook some Kale to go with. It's a leafy green from the cabbage family but eats like spinach.  If you read the Why We Get Fat series also posted on my blog, you'd know it's considered a good veggie to nom on. Wash your kale in a clean sink.  

Chop a small yellow onion.  

Fry a few of pieces of bacon in a pan.  

Remove the bacon and all but a couple of tablespoons of the grease.  Add the chopped onion and 1 tablespoon of minced garlic.  

Sautee for 7-10 minutes on medium heat until the onion is tender.  

Remove the onion/garlic from the pan and deglaze that bastard with 1/2 cup of chicken broth.  

Add the Kale to the pan and cover.  Cook for about ten minutes over medium/low heat.

Add the onions back to the pan.  Chop the bacon into small pieces and add that too.  

That's some good looking Kale right there Bro.  

As a finisher, find yourself a nice third world lady to top off your Kale with "a taste" of red wine vinegar.  It's potent so don't go apeshit here.  

Add yourself a side of store bought Uncle Ben's wild rice and you've got yourself a slam dunk right in the mouth hole.  Stuff and repeat until your intestines explode. Then take another bite.  Enjoy. 

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