Wednesday, November 17, 2010

A Wee Bit Of Me... And A Recipe!

{one} what time do you normally wake up?

During the week, 6:45 and on the weekends, I sleep as late as I can.

{two} do you have a go-to song for karaoke?

I haven't done karaoke in forever! "Shoop" was my go to song when I went, though.

{three} if you could only see black and white except for one color, what color would you choose to see?

Blue because that is the color of The Man's eyes.

{four} what color best matches your personality?

Hot pink, because I'm shocking!!

{five} if you could choose one meal to cook better than anyone else, what would it be?

Stuffed Chicken Marsala :


Cheese Stuffing
1/2 cup smoked shredded cheese (provolone or gouda)
8-oz package mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1/2 cup breadcrumbs
1 tsp fresh garlic, minced
1/4 tsp red pepper flakes, crushed
2 Tbsp sun-dried tomato flakes (drain first if in oil)
1/3 cup green onions, thinly sliced
3/4 cup sour cream (6 oz)
1/2 tsp salt
1/2 tsp black pepper

1 small onion, cut in half and thinly sliced lengthwise
24 fl oz Marsala wine
8 fl oz heavy cream
2 small containers button mushrooms, thinly sliced (6 cups)
Salt and pepper to taste

2 lbs skinless, boneless chicken breasts
4 fl oz olive oil
2 cups all-purpose flour

Pre-heat oven to 350°F.

1) COMBINE all cheese stuffing ingredients in a mixing bowl.
2) BUTTERFLY thickest section of chicken breasts to create 2 lobes. Pound each breast between 2 sheets of plastic wrap until ¼” - ½” thick.
3) PLACE flattened chicken breasts on a plate and place desired amount of stuffing on one lobe of each chicken breast. Gently press stuffing down so it resembles a hockey puck.
4) FOLD over other lobe of chicken breast; does not have to seal.
5) HEAT large sauté pan over medium heat.
6) ADD olive oil and heat until shimmering.
7) PLACE flour in a shallow pan and season to taste with salt and pepper.
8) DREDGE stuffed chicken breasts in flour, shaking off excess.
9) SAUTE chicken breasts with preheated oil, cooking until each side is golden brown.
10) REMOVE chicken from pan and place in a baking dish.
11) BAKE for 10-20 minutes, or until juices run clean and center of chicken reaches 165°F.
12) ADD onions to sauté pan, and stir to loosen chicken drippings. After 2 minutes, add mushrooms and sauté until onions are translucent.
13) DEGLAZE pan with Marsala wine – make sure to incorporate drippings from bottom of pan.
14) HEAT wine to a simmer and add heavy cream. Simmer on low heat until reduced by half.
15) PLACE cooked chicken breasts on a plate and top each with onions, mushrooms and sauce.
16) SERVE with your favorite garlic mashed potato recipe.

{six} how many keys do you have on your key ring?

Eight. The car key, the Jimmy key, house key, office key, The Man's mom's house key, the handcuff keys and one that I have no idea what it goes to.

{seven} do you give your pets birthday/christmas gifts?

Always! They get stockings with bones and they get a toy.

{eight} when your plate has different foods on it, do you mix or not?

Some times. It's all going the same place, right?!?

{nine} if you could hire someone to do one thing for you all the time, what would it be?

Clean. Including laundry.

{ten} when flying, do you prefer the window or aisle seat?

I have never flown, but when / if I do, I will be at the window!!

1 comment:

Jenn W said...

ahhhh SHOOP!! i've not listened to that song in so long. now i need to do. used to know all the lyrics, but probably dont anymore!

that meal looks DELICIOUS. gonna have to save that recipe and try it out. :)