Monday, August 3, 2009

Tasty Tuesday

It has been awhile since I was faithful in my recipe posts...I was running out of creative juices people! A few friends of mine got together and contributed to a "Shared Secrets" cookbook so I have been trying one new recipe a week and so far so good. Next week I'll post what I made last week but for now you get to see what we had for FHE dinner at my house.

Stuffed Chicken Highbrow

Mild Italian Sausage (3-4 links) I bought a sleeve of sausage to save some moolah and saved half for a different recipe!
Asparagus (enough for three pieces per chicken breast)
2 cloves of garlic
8 boneless chicken breasts
black pepper
5 oz. goat cheese
1/4 c. sliced scallions (couldn't find any when I went and I didn't miss them!)
olive oil
creole seasoning
1/2 C. bbq sauce, heated

Pour 1" water in skillet. Season with salt and garlic. Bring to a simmer.
Add asparagus. Cook until tender. Set aside in a seperate skillet.
Cook sausages whole (I cooked mine like hamburger meat). Set aside.
Slice to make pocket in chicken breast. Season chicken with salt and pepper. Lay sausage thinly onto chicken. Layer 3 asparagus spears on top of asparagus. Layer goat cheese on top of asparagus. If desired sprinkle with scallions and garnish with roasted red peppers. Seal with moistened toothpicks. Season chicken with creole seasoning.
Bake for 22 minutes at 400. Serve with heated bbq sauce.

There was a lot of pre-cooking in this recipe but overall the recipe was not hard at all and it looks like an expensive meal. Andrew joked that I could tell it was nice because I brokew out the almost never-used dishes and fancy cups-funny guy! This is not going to be a weekly meal but I am reserving it for special occasions; ie, birthdays, anniversary, valentines day, etc.

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