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Old 01-15-2006, 07:24 PM   #11
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Join Date: Oct 2004
Location: Southern Illiniois
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I haven't made them for a long time (forgot about them, really), but I use to do stuffed chicken breasts frequently, using the pocket method. I made a rather unimaginative but tasty stuffing with prepared Stove Top, chopped mushrooms and a beaten egg, stuffed the breasts, wrapped with bacon and Kim cooked them on the grill. They were good, but a little dry, if I remember correctly. We were both working our tails off back then, and were just glad to get some food in our mouths that wasn't junk.
I think I'll make them again soon and re-work the recipe. Now that I'm retired, I have more time for these things.

Ironchef, your recipe looks fabulous. The method reminds me of beef braciole.

MLB, I like the idea of the sun-dried tomatoes and the feta. If I used that, and wrapped the bacon around the outside, it would be sort of like a hot club sandwich. Maybe serve it on some greens tossed with a Ranch style or mayo-based dressing? My husband would probably go for French. Serve with slices of toasted French bread. Does that sound good to you?

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Old 01-15-2006, 07:45 PM   #12
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Location: Houston TX
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Constance that sounds fantastic.

3..2..1.. HUSTLE! HUSTLE!
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Old 01-15-2006, 08:18 PM   #13
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Location: Toronto, Ontario, Canada
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I always cut a pocket in the chicken breast. Like to use goat cheese with pesto....really deelish....goat cheese with sun dried tomatoes....goat cheese with dried cranberries...yes, sweetish but good! Sometimes I brown the chicken in a fry pan first, then finish in the oven...other times, just lower the heat, cover the pan and finish on top of the stove.

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