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Old 02-11-2009, 05:04 PM   #11
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Originally Posted by mudbug View Post
Not so sure about that, Callisto. In any case, I'm determined to try it. How did you do your stuffed chix breasts the other day?
You mean someone actually saw my post?

I pounded out the chicken until it was about a quarter inch thick. I squared up the chicken as much as possible and and then layered the stuffing about half way across the chicken. I rolled it as tightly as possible and then rolled it in bread crumbs seasoned with kosher salt and pepper. I baked about 40 minutes at 350 until the center was 165 degrees.

Not knowing the thickness of the dip, here's how I would do it. I would pound out the chicken, spread the dip, maybe add some cooked, well drained, crumbled bacon (it would absorb some of the moisture if it's crisp enough), roll and secure with a bamboo skewer and even use the skewer to secure the ends so it doesn't leak. Roll in the breadcrumbs and bake.

Heck, if I had a costco I'd probably try this myself.

Question, is the dip the thickness of ranch dip, guacamole or cottage cheese? If it's the thickness of cottage cheese but not runny, you should be okay.
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Old 02-11-2009, 05:54 PM   #12
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Mmm, now I'm craving spinach dip....
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Old 02-11-2009, 08:51 PM   #13
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Coscto (and I love them) are famous for not having recipes for samples, but I am gathering here she only told you about stuffing chicken with it and didn't actually offer it.

My concern is that the base of spinach dip is mayo and sour cream, which don't cook well, and spinach, which is probably well drained for the dip but will still react with the creaminess of the other ingredients. Bread may help, but I still do not like the idea of baking the dip ingredients as long as you would have to with chicken.

June, would you agree?
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Old 02-11-2009, 08:59 PM   #14
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My concern is that the base of spinach dip is mayo and sour cream, which don't cook well, and spinach, which is probably well drained for the dip but will still react with the creaminess of the other ingredients. Bread may help, but I still do not like the idea of baking the dip ingredients as long as you would have to with chicken.

June, would you agree?
Mayo and sour cream? Interesting. My spinich dip has neither of those and it would work great in a chicken roll. Mine is spinich, cream cheese, onions, and bacon.

Dang it, now I have make my spinich dip, beat a chicken breast, and make this dish.
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Old 02-13-2009, 09:09 AM   #15
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Update:
It actually turned out very well. The dip did not run and glop all over the baking dish as I feared. Chicken was cooked through (350 for about 30-35 min). I did brush the tops of the breasts with a little olive oil about 10 minutes before taking them out of the oven so they wouldn't dry out, but I'm not sure they needed it - didn't hurt.

Mistakes:
I salted/peppered the chicken before brushing on the dip. Dip had enough seasoning already.
Pounded the breasts out a little too enthusiastically, so my resulting "packages" were a little sloppy looking, with a few orphan pieces left over. These were used to hide the damage.
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