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Old 02-11-2009, 03:43 PM   #1
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Chicken breasts stuffed w/Costco spinach dip?

anyone tried this? the lady giving out the samples last weekend suggested it and it sounds great to me.

I'm looking for cooking temp/time..........

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Old 02-11-2009, 04:10 PM   #2
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If the dip was runny, it's going to cause problems. When we stuff chicken breasts with spinach and cheese, we wring out the spinach in a towel until there is NO moisture left, and choose a fairly dry cheese, as well. The chicken provides enough moisture toplump up the dish.
As for cooking time and temp, try checking out recipes for Chicken Cordon Bleu. Those recipes would be very similar to the one you're thinking of creating.
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Old 02-11-2009, 04:12 PM   #3
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thanks, June. I respect your expertise. This dip is fairly solid and chunky, so I don't think too much moisture is going to be a problem. Good point about doing something similar to CCB.
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Old 02-11-2009, 04:25 PM   #4
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having nothing at all to do with chicken breasts... I once made an outstanding loaf of bread using leftover Spinach dip as the "fat" in the recipe.
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Old 02-11-2009, 04:31 PM   #5
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Have you checked the container the dip comes in for the recipe? Often product demos are for things where the recipe is readily available.
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Old 02-11-2009, 04:33 PM   #6
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If runniness is a concern, mix some breadcrumbs in with the dip to thicken it.
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Old 02-11-2009, 04:35 PM   #7
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well, that bread sounds pretty good, too! Callisto, I checked and alas, no recipe.

Will think about the breadcrumbs, Andy, when I'm bashing this out tomorrow. thanks for the tip
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Old 02-11-2009, 04:52 PM   #8
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That's really odd mudbug. You would think they would make the recipe available so people would buy both products.
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Old 02-11-2009, 04:53 PM   #9
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How about letting it drain thru' a strainer/coffee filter?.....
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Old 02-11-2009, 04:55 PM   #10
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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?
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