Stuffed Chicken Breasts
first came into existence back in May 2000. Seems a long
time ago now!
snapshot of the Hub-UK
menu in December 2000
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
lot of the details of who contributed what have either
become blurred or disappeared over the years but the
recipes are still worthwhile either in their own right
or for the inspiration they might give.
recipe was from a posting to one of the Recipe Groups
sun dried tomatoes, packed in oil or dried
1/2 cup frozen chopped spinach, thawed
1/2 tsp. lemon zest, grated
1 tsp. unsalted butter, softened
1 Tbs. parsley, minced
2 x 4 ounce boneless skinless chicken breast halves
1/4 cup seasoned breadcrumbs
using dried tomatoes, cover with boiling water in
a bowl. Let stand 5 minutes and drain. Finely chop
excess liquid from spinach and combine with tomatoes
and remaining ingredients, except chicken and breadcrumbs.
chicken breasts between two sheets of wax paper and
pound lightly with a mallet or other heavy flat object
to flatten slightly.
spinach mixture into equal portions and spread over
each chicken breast.
up chicken breasts and secure with toothpicks.
chicken in a shallow pan and bake 35 - 40 minutes,
or until chicken is opaque throughout.
toothpicks before serving.
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