I don't remember how, but it has become a weekly adventure for me.
You enter in some of your interests, kind of like Pandora, and then you give various web sites you like a thumbs up or down, it learns from your tastes...
Anyway, obviously one of my interests is food and cooking, the following two recipes (base) came from stumbleupon.
"Kaytucky chicken" (www.kayotickitchen.com), once I read the recipe I knew I had to give it a go, well Marg was in love, again...
I did tweak the base recipe some and included my gravy on the dish.
I included "Hasselback Potatoes" from www.seasaltwithfood.com with some minor tweaks. The results are what you see below.
(The peppers are miniature colored bells stuffed with the same filling that goes into the chicken breast).
Here we go;
Large boneless chicken breast (one is enough for two people). Marinated in Italian dressing for 1-3 days, in a zip lock, in the fridge.
Thaw a large sheet of puff pastry dough in the fridge (at least a day before).
Start your gravy (at least an hour before you intend to serve).
Cook your bacon (cut up, easier to crumble), set aside and keep some of the fat warm.
Beat an egg or two for your puff pastry, set aside.
Cream cheese mix;
whipped cream cheese (easier to mix), crumbled bacon (has to be well done, low and slow), I used both fresh parsley one time, and dried cilantro another (your choice), spring onions (not to much of the white part, strong flavor), soy sauce (small amount, taste, change the color slightly), garlic powder. Mix all together completely and set aside.
Set aside enough of the cut spring onions and bacon crumbles to garnish the potatoes, along with enough cream cheese mixture to put a dollop on top of each potato.
Clean your potatoes, skin on (one per person). I then micro'd them about 1/3 the normal time.
We found out the potatoes were not done the first time I made this dish (you bake it all together per the Kaytuckey Chicken recipe, temp/time). Slice the potatoes, but not completely through, add butter and fresh garlic slices (thin) in between each cut (you can use garlic powder instead if you do not have fresh).
Clean 2-4 miniature colored bell peppers (per person), cut stem off and remove all seeds and most of the membrane that the seeds are attached to (mellows the flavor of a pepper). Let the inside dry out (turn upside down to drain). Once dry inside, put a drop or two of EVOO in the bottom and stuff with the cream cheese mixture and set aside.
Take a sip or two of wine...
Drain your marinated chicken breast. Trim off the very thin end (it will over cook) and any unwanted fat, slit the breast at about a 45 degree angle (not all the way through) and stuff with your cream cheese mixture, yeah stuff it!
Put your pastry dough out on a flour sprinkled surface and figure out how much you need to wrap the breast. I usually use a whole sheet per breast. You might need to roll it a little bit to cover your breast (if it is a big one!). Then brush the puff pastry with the warm bacon fat just the size of the breast, lay your breast upside down onto the dough. Figure out how you are going to wrap your breast and seal the seams with your beaten egg, turn the sealed breast over and put into a greased or sprayed (non stick) roasting pan. Brush the top of the dough with the beaten egg mix, add your potatoes and stuffed peppers (drizzled w/EVOO) and bake per the directions (30-35 min. @ 400F).
Remove from the oven and let cool for 5-10 min. Cut your breast in half, place on a plate with your potato and peppers. Cover the chicken with gravy, garnish your potato with green onions and bacon (in between each slice) and drizzle gravy across the top, add a dollop of the cream cheese mixture to the top of the potato.
Serve.
Now you're talking, sit down and enjoy...
W
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