Tag Archives: Chicken

Woo-Hoo From The WHOot!

baked stuffed chicken breasts
Seventy-one days after my last blog post on July 22 I signed on to the administrative part of my blog.  I had 46 comments sent in during that time. I began working through the ones that were spam and needed deleted and the ones that were genuine and deserved a reply.

That is when I noticed my little graph that tells me how many page views are on my blog each day. Google explains a page view like this:  A page view is an instance of a page being loaded by a browser. The page views metric is the total number of pages viewed; repeated views of a single page are also counted.

Okay, that is the technical mumbo-jumbo.  But to me, it simply means a number that tells me each time someone looks at my blog.  It doesn’t tell me who, or how long they spent, or what they thought.  It simply says they were here.

Why does this matter?  If I were building a business from this website it might matter because the more views the more clicks through to paid advertising.  But I didn’t start this site to build a business.  I began this site to share my love for food, my desire to cook for my family, and my love for Christ, via sharing scripture and my life experience. Even though this isn’t a business, the more page views the blog receives the more opportunities I have to share.

This blog typically receives between 100 and 200 page views per day. But when “the numbers” tell me that on August 20 my blog received 692 page views I got excited.  What happened on August 19 or 20 that created so much interest in this page?

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The WHOot.com  — that is what happened. And here is what they got excited about:

stuffed chicken bacon wrapbacon wrap stuffed chicken single

I totally agree that these Cream Cheese Stuffed Bacon Wrapped Chicken Breasts are fantastic but after I posted it on November 11, 2013 I kinda put the recipe away and moved on.  However, the beauty of owning a website is that the information posted stays on … well, forever.  That may be good news-bad news depending on what you post.  But in this case it is GREAT news!

My first reaction to seeing 692 page views is an over-whelming sense of gratitude to God.  Why? Because in the midst of a frantic summer and struggling with day-to-day appointments for my sous-chef dish-washing mom I neglected my website.  I didn’t have the time or inclination to write.  I didn’t have the strength to tell you what I was cooking.  I didn’t want to even turn on my computer.  But you see, the Lord knows how much of myself I have put in to praying, cooking, and blogging.  And when I couldn’t care, He took care of it for me.

Some how, editors at www.theWHOot.com, an Australian based website, saw my bacon wrapped chicken breasts and featured them on their website and I am still receiving daily page views because of it.

You can say this is just a coincidence, but to me this feels like a great big ‘ol bear-hug from God!  I can feel His warmth around me as He smiles and says “I’ve got this.”

Christian Author Jon Walker says it this way,  “If you understand that any blessing comes from God, then you can be grateful to him as well as the people he sends to bless you. Our ability to see God’s hand in the blessings we receive deepens our faith because we not only see him active in our circumstances; we also see him providing for our needs.”

Next blog post I will tell you why August 20 is important in my God-story.  In the meantime, try out these chicken breasts for dinner. I’m going to make them again this week just to celebrate GOD!

Blessings, Catherine

Thank you Lord for keeping me in your care.  Thank you for taking care of things that are important to me when I can’t do it for myself.  Thank you Lord for caring about me.

“Look at the birds: they do not plant seeds, gather a harvest and put it in barns; yet your Father in heaven takes care of them! Aren’t you worth much more than birds?” (Matthew 6:26)

 

 

Bacon Wrapped Cream Cheese Stuffed Chicken Breast

bacon wrap stuffed chicken single
Oh my word a Facebook recipe does it again! There are kazillions of recipes being posted from wall to wall on Facebook.  I drool over them just like you do. But, just like you, I can’t cook or bake or EAT everything out there.

Place chicken in Ziplock bag and then pound to 1/4" thickness

Place chicken in Ziplock bag and then pound to 1/4″ thickness

Occasionally I stop, read a recipe and then print it out. I am not certain if all the stars align, the recipe just looks exceptionally appealing or I am just hungry at that moment.  Maybe a little bit of all three.

The headline to this recipe read:
OMG, I AM IN LOW CARB HEAVEN WITH THIS ONE!
This was followed by a short list of ingredients:

Chicken breast — always, well usually, in my freezer
Cream cheese – got it
Chopped green onion – just happen to have some needing to be used
Hot pepper jack cheese – I added this one
Bacon – always available from the freezer

stuffed chicken bacon wrap

Two chicken breasts, each cut in half and pounded thin makes 4 large servings

We, the Chief, my sous-chef dish-washing mom and I, LOVE stuffed chicken breast.  Enuf said.

baked stuffed chicken breasts
This recipe — OMGosh! My new favorite stuffed chicken breast. If the cream cheese and pepperjack don’t do it for you, the bacon will put this over the top! The chicken stays very moist as it cooks and the pepperjack cheese will melt and the cream cheese will keep a little form.  The bacon – well it crisps up beautifully.  I turned these over and broiled the bottoms to crisp up bacon that was already well cooked.

single chicken halved
I will be wrapping this up for a Christmas party or two!

Happy Cooking!
Catherine

GIVE THANKS
Psalm 95:2-3

Let us come into his presence with thanksgiving;
let us make a joyful noise to him with songs of praise!
For the Lord is a great God, and a great King above all gods.

Bacon Wrapped Cream Cheese Stuffed Chicken Breast

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Yield: 4 large servings

Bacon Wrapped Cream Cheese Stuffed Chicken Breast

An easy, but elegant main dish! The chicken is moist, the flavor superb and the bacon a perfect wrapping!

Ingredients

  • 2 Boneless skinless chicken breast
  • 4 tablespoons cream cheese
  • 1/4 cup Pepperjack cheese, shredded
  • 2 tablespoons green onion, chopped
  • 4 to 8 pieces of bacon

Directions

  1. Cut chicken into 4 equal size pieces. Pound breast so it is about 1/4" thick.
  2. Mix together softened cream cheese, chopped green onions and shredded pepperjack cheese. Put 1/4 of this mixture into the middle of each piece of chicken.
  3. Starting at the long side, roll chicken breast up, keeping the cheese mixture to the middle.
  4. Wrap 1 to 2 slices of bacon around the chicken breast, secure with toothpick, if needed.
  5. Place on baking sheet and back for 30 minutes at 375 degrees F.
  6. Broil topside for about 5 minutes to fully brown and crisp bacon. Turn each breast over and broil for another 3 minutes or so to crisp up the bottom side.
  7. Serve immediately.

Notes

* One piece of bacon wrapped around each breast is enough. But 2 pieces of bacon for each breast fully wraps the chicken and is outstanding as well.

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Baked Chicken Stuffed with Peach Chutney

Peach stuffed chicken breast
We eat chicken. A lot of chicken. Chicken is my favorite meat.  My sous-chef dish-washing mom loves to recount the story that when I was growing up I only ate chicken drumsticks and an occasional hamburger, when it came to meat.  I don’t recall being that picky, but who am I to question mom?  My tastes have definitely matured — now I eat only white meat aka chicken breast! :) (Mom is rolling her eyes right now.) Before you even say “how boring” let me ask you —

Half stuffed chick breast peach
Does this chicken look boring?  I don’t think so either!  It is fantastically delicious.

chicken breast to bake
Not just because it is stuffed with my recently made Spicy Peach Chutney, it is fantastic because it only took a few minutes to put together,  30 minutes to bake and the chicken is moist and loaded with the spicy flavor from the chutney.

stuff chick fork knife
If you don’t care to make your own chutney, this recipe is still work doing, just shop the jam and jelly isle at the grocery store and buy some peach chutney.  It may not be spicy, so you can always add in a few pepper flakes or 1/4 teaspoon cayenne pepper or red pepper of your choice. Stuffed chicken breasts can be so delicious, elegant to serve and wonderful to eat!

Happy Chicken Eating!

Blessings, Catherine

The beginning of the gospel of Jesus Christ, the Son of God. As it is written in Isaiah the prophet, “Behold, I send my messenger before your face, who will prepare your way,the voice of one crying in the wilderness:‘Prepare the way of the Lord, make his paths straight,’”  Mark 1:1-3

Baked Chicken Stuffed with Peach Chutney

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: 4 servings

Baked Chicken Stuffed with Peach Chutney

This moist and tasty chicken is as pretty a presentation as it is delicious!

Ingredients

  • 4 halves - boneless chicken breasts (or as many as you need, 1 per serving)
  • 1 jar peach chutney or 1 cup homemade spicy peach chutney
  • 2 cups Panko bread crumbs
  • 2 teaspoon garlic rosemary seasoning or favorite seasoning for chicken
  • Salt and Pepper, to taste
  • 2 eggs, beaten

Directions

  1. Mix together Panko bread crumbs and seasoning.
  2. Pound each piece of chicken breast to about 1/4" flat.
  3. Spread 2 to 3 teaspoons chutney on middle of breast, depending on size of meat. Don't get the chutney too close to the edges.
  4. Starting with short, roll-up each piece of chicken, securing with a toothpick.
  5. Dip rolled chicken into beaten egg and then into Panko/seasoning mixture.
  6. Lay on baking sheet.
  7. Bake for 30 minutes or until chicken is done and nicely browned.
  8. Serve with warmed chutney on the side.

Notes

This recipe easily adapts for a crowd. Can be made ahead of time and placed in the refrigerator for several hours before baking.

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Garlic Parmesan Crusted Chicken

garlic parmesan chicken finishI absolutely adore Longhorn’s Parmesan Crusted Chicken. I am quite certain it is not low-cal but I am just as certain it packed with so much flavor I can eat it often — in moderation :)

ranch dressing

spoonful ranch dressing

It was no surprise to my family when I went searching for a taste-alike recipe. Remember when I shared how to make homemade ranch dressing? I originally made the dressing to go with this recipe. I highly recommend making the ranch dressing because it is so easy and good, but if you already have it bottled in your refrigerator then start there.
marinade garlic parm chkmarinating chickenThe recipe starts out by mixing together the marinade of olive oil, ranch dressing, Worcestershire sauce, vinegar, lemon juice, garlic, and pepper.  The chicken can marinate for 2 to 3 hours or overnight.

grilling chicken cast ironI like to use chicken tenders, but any chicken breast can be used and cut into any size you wish.  The chicken can be fried on the stove, grilled on the BBQ, or in my case, I like to place a cast iron skillet on the BBQ and grill them that way.  I don’t add any oil to the skillet just place the marinade chicken pieces directly in the hot skillet.  The chicken is grilled nicely and does not dry out — which is a problem I have when I place the chicken directly on the BBQ grill.

While the chicken is cooking prepare the Ranch spread and the Garlic Parmesan topping.

garlic parm chk sauceRanch spread is made by mixing Parmesan cheese and ranch dressing.  The crumb topping is made by combining Panko bread crumbs, garlic salt, shredded Parmesan and butter. The crumbs should be evenly moistened.  Once the chicken is done each piece is layered with a dollop of ranch spread, a slice of Provolone cheese, and sprinkled with the crumb topping.

garlic parmesan chicken singleThe chicken goes under the broiler just until the cheese is slightly melted and the crumbs are nicely browned.  This is ridiculous because my mouth is actually watering as I recount how to make this wonderful chicken dish.

I hope you enjoy!  Happy Baking!
~Catherine

Garlic Parmesan Chicken

Garlic Parmesan Chicken

If you love Longhorn's Parmesan Crusted Chicken then you will absolutely be delighted to make an even better version in your own kitchen!

Ingredients

  • 1 lb. chicken breasts or chicken strips, pounded to 3/4" thickness
  • Marinade
  • 1/2 cup olive oil
  • 1/2 cup ranch dressing
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon vinegar
  • 1 teaspoon lemon juice
  • 1 tablespoon minced garlic
  • 1/2 teaspoon pepper
  • Ranch Spread
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup ranch dressing
  • Parmesan Crumb Topping
  • 1/2 cup Panko bread crumbs
  • 1 teaspoon garlic salt
  • 1/3 cup shredded Parmesan cheese
  • 2 tablespoons melted butter
  • 1 cup shredded Provolone cheese (or 6 to 8 slices)

Directions

  1. Combine ingredients for marinade and pour over chicken. Let marinate in refrigerator for 2 to 3 hours, or overnight. Grill 12-15 minutes, until chicken is nicely browned and done.
  2. While the chicken is cooking, prepare the ranch spread and Parmesan crumb topping.
  3. For the ranch spread, mix 1/4 cup of grated Parmesan and 1/4 cup ranch dressing. Set aside.
  4. For Parmesan crumb topping mix bread crumbs, garlic salt, shredded Parmesan and butter. The crumbs should be evenly moistened.
  5. Position rack in center of the oven. Preheat broiler.
  6. Transfer cooked chicken to oven-safe casserole dish. Spread ranch spread on each breast, top with provolone cheese and sprinkle liberally with Parmesan crumb topping.
  7. Place chicken under broiler and cook until cheese melts and crumb topping turns light brown.
  8. Serve immediately.
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Weekend RoundUP June 9, 2012

  • cake pop drizzle cake pop drizzle
  • cake pop egg carton cake pop egg carton
  • cake pop plate cake pop plate
  • cake pop up close cake pop up close
  • cake pop twirl in chocolate cake pop twirl in chocolate
  • DSC04407 DSC04407
  • Spinach Penne Dressing Spinach Penne Dressing
  • wooden spoon over boil water wooden spoon over boil water
  • Spinach Penne grilled chicken Spinach Penne grilled chicken
  • sliced chicken penne salad sliced chicken penne salad
  • spinach penne chicken 2 spinach penne chicken 2
  • TWD Oasis Nan stack book TWD Oasis Nan stack book
  • TWD Oasis Nan with photo TWD Oasis Nan with photo
  • cake pop birthday cake pop birthday
  • cake pop half birthday cake pop half birthday
  • cake pop plate cake pop plate
  • cake pop drizzle cake pop drizzle
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QUESTION…

One of the features of my WordPress blog is that I can send you just a “summary” of my blog post via email.  At the end of just a few lines you can click on the link provided and you will be redirected to my full website page and the entire blog post.  Does it matter one way of the other to you?  I have set it up for this post so you will see what I mean.  Please let me know.  Besides helping me decide on this feature, you will be leaving a comment that automatically enters you in THIS cookbook giveaway!

This was a Tuesdays With Dorie week and the Oasis Naan couldn’t have turned out better.  Here is a LINK that will take you to others who have baked the recipe this week.  It is fun to see how varied and different the naan turns out even though we are all starting with the same recipe.  My naan ready to bake!

In case you missed the birthday party this week I made Cake Pops!  This was so fun and I really want to do it again.  I put them in the freezer and several times I have taken a couple out for dessert.  I sure hope to have some left to take to the family reunion next week! :)

With summer being in full swing there is no better time to include salads as main dish meals.  They are fast, full of fresh ingredients and healthy to boot!  One of my new best favorites is this chicken and spinach pasta salad.  You can be creative with the ingredients and use what you have on hand.  The vinaigrette is worth making home made.  Not only is it very fast and easy to make but the flavor is outstanding.

Posts From The Past

Cabbage Burgers

Italian Burgers

Runza Casserole

Veggie Burgers

Have a blessed weekend and happy cooking!
~ Catherine

“The Sovereign LORD is my strength; he makes my feet like the feet of a deer, he enables me to tread on the heights. For the director of music. On my stringed instruments.” Habakkuk 3:19 NIV

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