I'm making chicken for dinnerI'm going to make a pocket and stuff it with provolone cheese, ham and baconMy only problem is I don't know what do season it withI also don't want it to dry outany ideas?
Don't think this is possible because of the chemicals in the tablets, or powder you useCover the cookie sheet in foil to keep using it.
If you plan on making stuffed chicken breast with the aforementioned filling, follow these steps: 1Lay out two lengths of plastic wrap, with sides slightly overlapping across a clean countertop or other hard work surfaceA kitchen or dining room table will work for this as wellPlace chicken breasts smooth side down on plastic, spacing each breast approximately 4-6 inches apartCover with two thicknesses of plastic the same length as the baseUsing a tenderizing mallet, begin pounding each breast until uniform thickness is achievedThey should be flat and even, no thicker than 3/8 2Spread about one tablespoon of grainy mustard (such as Grey Poupon) over surface of chickenLayer ham, cheese and bacon in the widest section of each breastThis is where you will begin to roll the breast, securing the filling in the centerSeason filling and exposed underside with garlic powder, crumbled, dried thyme leaves, salt and pepperBegin rolling to secure filling, and fasten together at the ends with toothpicks, making sure they are tucked underneath3Season the outside of each stuffed chicken breast with salt and pepper, lightly dredge in flour, brush with beaten egg and roll in seasoned (or unseasoned) breadcrumbs and place on a baking sheet lined with aluminum foil, each breast about two inches apart from one anotherCover with aluminum foil 4Bake at 325 degrees for approximately 30-45 minutes, then uncover and increase baking temp to 350 degrees until coating is golden brown and filling is oozing from each endIf uncertain as to doneness, prick one chicken breats with a toothpickCheck closely to see if juices are tinted pink; if so, cook until juices run clear (no longer pink)Bon Appetit!
They really don't cost that much so I would buy new ones, or cover them with foil.
They really don't cost that much so I would buy new ones, or cover them with foil.
Don't think this is possible because of the chemicals in the tablets, or powder you useCover the cookie sheet in foil to keep using it.
If you plan on making stuffed chicken breast with the aforementioned filling, follow these steps: 1Lay out two lengths of plastic wrap, with sides slightly overlapping across a clean countertop or other hard work surfaceA kitchen or dining room table will work for this as wellPlace chicken breasts smooth side down on plastic, spacing each breast approximately 4-6 inches apartCover with two thicknesses of plastic the same length as the baseUsing a tenderizing mallet, begin pounding each breast until uniform thickness is achievedThey should be flat and even, no thicker than 3/8 2Spread about one tablespoon of grainy mustard (such as Grey Poupon) over surface of chickenLayer ham, cheese and bacon in the widest section of each breastThis is where you will begin to roll the breast, securing the filling in the centerSeason filling and exposed underside with garlic powder, crumbled, dried thyme leaves, salt and pepperBegin rolling to secure filling, and fasten together at the ends with toothpicks, making sure they are tucked underneath3Season the outside of each stuffed chicken breast with salt and pepper, lightly dredge in flour, brush with beaten egg and roll in seasoned (or unseasoned) breadcrumbs and place on a baking sheet lined with aluminum foil, each breast about two inches apart from one anotherCover with aluminum foil 4Bake at 325 degrees for approximately 30-45 minutes, then uncover and increase baking temp to 350 degrees until coating is golden brown and filling is oozing from each endIf uncertain as to doneness, prick one chicken breats with a toothpickCheck closely to see if juices are tinted pink; if so, cook until juices run clear (no longer pink)Bon Appetit!
