Chicken worth counting.

21 May

Sadly I’m approaching the end of my cookbooks. Hard to believe I’ve posted a recipe from a different cookbook every single day since January 1. I had no master plan for doing what I did. I was spurred on by my daughter-in-law who questioned why I had so many cookbooks – and if I really used them all. Not surprisingly I discovered several cookbooks (and their recipes) were not to my liking – and I donated them. But I also found at least a dozen recipes that were new and different – and I am excited to prepare and serve them again. And again.

Preparing and writing about a recipe daily also helped me to get through these last five months of Covid concern and worry. And for that I am grateful.

So it’s not good-bye just yet. I will finish out this month with daily recipes – and starting in June Connieiscooking will continue – probably not every day – but often – to share great recipes, cooking tips and of course, stories. I hope you will continue to follow my posts – and let me know if there are recipes you think I should be tackling!

And I’m not done yet with those cookbooks – 10 days and 10 more cookbooks to go!

Today’s recipe I found in The Best of Bon Appetit (1979). I continue to search for new and different ways to prepare boneless chicken breasts. This one is stuffed with cheese – and is a great fix-ahead. Next time I think I would lightly pound the raw chicken breasts to tenderize a bit before adding the cheese.

Cheese Cache Chicken

2 whole chicken breasts, skinned, boned and halved

4 pieces Monterey Jack Cheese, about ¼ inch thick and 1½ x 3-inches long

4 sprigs fresh sage or ½ teaspoon dried

2 eggs

1 teaspoon grated Parmesan cheese

¼ teaspoon salt

¼ teaspoon pepper

1 tablespoon minced parsley

Flour

¼ cup clarified butter or oil

Cut pocket in each chicken piece by holding knife parallel to breast and making about a 2-inch deep slit in side. Do not cut through. Place a strip of cheese and a sprig of sage (or 1/8 teaspoon dried) in each pocket. Chill.

In a large bowl, beat together eggs, Parmesan, salt, pepper and parsley. Roll breasts in flour; dip into egg mixture. Heat butter or oil in skillet. Sauté breasts just until crisp and golden, turn with spatula, not tongs. You may refrigerate breasts at this point, finishing them just before serving.

Transfer chicken to a baking dish and bake in a preheated 375 degree oven 8 to 10 minutes or until coating begins to brown (and internal temperature reaches at least 160).

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