Tuesday, March 16, 2010


This Sunday, Jimmy (Yvonne's brother-in-law AKA Trey's brother...yeah, you get the picture), Lon, and Carolyn (my future sister-in-law) came over to my apartment for dinner. The food was a group effort, and it was so much fun to eat, talk, and play games together.

I made Stuffed Chicken Parmesan and Fettuccine Alfredo. Carolyn made a beautiful salad. Lon brought the rolls, and him and Carolyn made garlic bread. Everything was so yummy.
Jimmy made a Boston Cream Pie. I was so impressed! Where are all the guys that can bake these days?! It was delicious. (I don't have the recipe for this one. If you want it, get it from the master baker, Jimmy.)

Stuffed Chicken Parmesan

4-6 chicken breasts, butterflied
4 oz cream cheese, softened
1 1/4 cup Mozzarella, shredded
1/2 cup Parmesan, shredded
1 teaspoon basil
1 teaspoon oregano
1 teaspoon minced garlic
1 egg, beaten
bread crumbs (Panko Japanese bread crumbs work the best)
* Heat the oven to 375 degrees. Mix all the cheeses, herbs, and garlic together in a bowl. Spread this mixture onto each of the butterflied chicken breasts. Roll each chicken breast. Then dip each one in the beaten egg. Now roll each into the bread crumbs, covering entirely. Put in an oiled glass dish. Bake for 30-40 minutes, until chicken flesh is white.

Alfredo Sauce

1 stick butter
2 T. cream cheese
1 pint heavy cream
3/4 c. Parmesan cheese, shredded
1/4 c. mozzarella cheese, shredded
garlic powder (or fresh minced garlic), salt, pepper, basil
*Melt the butter in a medium saucepan. Add in the cream cheese and stir until soft. Whisk in the heavy cream. Stir until warm (on medium heat). Whisk in the cheeses until they are melted. Add the seasonings to your liking. Simmer the sauce for 10-15 minutes, stirring often. Serve over Fettuccine noodles and Stuffed Chicken Parmesan .  (Note: this is the same recipe I used for another one of my posts)

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