Cheezy Chicken
This is a recipe our mom introduced to us ages ago and it has stuck with us as one of our favorite dishes. Great warm for dinner, or perfect cold for a picnic and al fresco dining, this is a very flavorful and simple chicken dish for summer or winter. One thing we did make an adaptation for was when cooking for the "new kids" in the family. As many times kids are not big fans of the spicier taste, you can omit the green chilies and the Lawry's taco seasoning. Still too much flavor for them, mix in a bit of cream cheese to the cheese mixture. For my son, I cut up the chicken into smaller pieces and just bread the pieces in the crackers with no filling - like chicken nuggets.
Note: There are two ways you can buy the chicken, either the full breasts as the recipe calls for, or if you are in a time crunch use chicken cutlets. The cutlets will be a thinner roll and use less stuffing but come out just as great. The breasts require some trimming and pounding and allow for more filling. Your timing and your taste should be what decides what is best for your dish.
Note: There are two ways you can buy the chicken, either the full breasts as the recipe calls for, or if you are in a time crunch use chicken cutlets. The cutlets will be a thinner roll and use less stuffing but come out just as great. The breasts require some trimming and pounding and allow for more filling. Your timing and your taste should be what decides what is best for your dish.
8 chicken breasts - skinned and boned
4 Tablespoons butter (1/2 stick)
6 Tablespoons Old English Style Sharp Cheese Spread (by Kraft)
4 Tablespoons dried minced onions
1 teaspoon salt, optional
4 Tablespoons chopped green chilies - drained and diced finely
For the coating:
1/2 cup butter (1 stick), melted
1 1/2 cup Cheez It or other cheddar cheese crackers, crushed
2 Tablespoons Lawry's Taco seasoning mix (optional)
1. Butterfly chicken breasts and place between sheets of wax paper and lightly pound flat. (If using cutlets gently pound them but not as much as you would the full breast and there is no need to butterfly them)
2. In a bowl mix butter and Old English Cheese Spread until blended. Add dried onion, salt, and finely diced chilies.
3. In the center of each chicken breast place a portion of the filling onto each. Fold and tuck in the sides and ends to form a "pocket". Secure with toothpicks.
4. Melt butter in a shallow bowl.
5. In another bowl crush the Cheez It crackers and combine with Lawry's seasoning if you are using it.
6. Dip each chicken packet first in melted butter and then roll in the crushed cracker mixture. Place on non-stick foil lined baking sheet.
7. Bake in oven for 30 minutes at 350 degrees. Serve warm or cold. Allow to repose 5-10 minutes after cooking if serving warm so cheese stuffing can set a bit.
2. In a bowl mix butter and Old English Cheese Spread until blended. Add dried onion, salt, and finely diced chilies.
3. In the center of each chicken breast place a portion of the filling onto each. Fold and tuck in the sides and ends to form a "pocket". Secure with toothpicks.
4. Melt butter in a shallow bowl.
5. In another bowl crush the Cheez It crackers and combine with Lawry's seasoning if you are using it.
6. Dip each chicken packet first in melted butter and then roll in the crushed cracker mixture. Place on non-stick foil lined baking sheet.
7. Bake in oven for 30 minutes at 350 degrees. Serve warm or cold. Allow to repose 5-10 minutes after cooking if serving warm so cheese stuffing can set a bit.
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