When the kids and I went to Springfield to visit Jen it was great for her and I to spend time in the kitchen, she had this recipe that she had tried and really liked so she decided to cook it for me. But me being me could not stay out of the kitchen, I helped her. We also made cooked asparagus for the first time. Neither one of us had ever cooked it at home before. So we googled ( I <3 google) and found a way to boil then put it in an ice water bath to stop the cooking process, then we sauteed it with some butter and garlic, WOW! It was awesome and went great with the chicken dish. This recipe is great and super easy to make, and I love it because it is on my i-phone kraft foods app, so it is super handy and readily accessible.
Creamy Stuffed Chicken Roll-Ups
4 boneless skinless chicken breasts
4 oz cream cheese
3 green onions thinly sliced
1 clove garlic minced
1/3 cup Kraft barbecue sauce
3 tbsp apricot preserves
1/4 tsp hot pepper sauce
4 slices cooked bacon, chopped
heat oven to 375, pound the chicken to 1/4 inch thickness. Mix cream cheese, onions, and garlic, spread down the center of the chicken breasts. Roll chicken, place seam sides down in shallow pan. Mix barbecue sauce, preserves and hot pepper sauce, brush 1/4 cup evenly onto chicken. Bake 35 minutes until chicken is done, in the last 5 minutes brush with remaining sauce and top with chopped bacon.
Enjoy :)
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