Sunday, May 17, 2009

Herbed Stuffed Chicken Breasts

Ok so I really love Paula Deen. She's my idol. I've mentioned this more then once. Her food is definitely not great for any kind of low cal or low fat diet but my gosh it's good. I grabbed this recipe from her cookbook "The Lady & Sons Savannah Country Cookbook" and we liked it so much it's going in the "Paula Deen's Kitchen Wisdom and Recipe Journal" (that's where the recipes I really like are going!) The Hermit even liked it and he's not a chicken fan!

Herbed Stuffed Chicken Breasts

4 whole skinless boneless chicken breasts (approx 5 to 7 oz each)
One 3-ounce package cream cheese, softened
3 ounces feta cheese, crumbled
1/2 teaspoon dried sweet basil
1/2 teaspoon dried oregano
1/2 teaspoon House Seasoning (see below)
4 slices bacon
1 leek (optional) (I left this out)
4 tablespoons (1/2 stick) butter, melted

Preheat oven to 275 degrees.

Wash and pound each chicken breast flat. Lay chicken breast on cookie sheet or large platter and spread it with cream cheese, followed by a quarter of the feta cheese.

Mix together basil, oregano, and House Seasoning and sprinkle over chicken.

Roll up each breast and wrap with a slice of bacon. At this time, if desired, you can tie up each rolled chicken breast with the green top of a leek. Cut the green top off the vegetable, leaving it long enough to tie around the breast and allowing a couple of extra inches for a knot.

Place chicken breasts in a casserole dish and pour melted butter over all. Cover casserole dish with foil and bake for 1 1/2 hours. Uncover dish and increase temperature to 350 degrees. Continue to bake, allowing the bacon to brown, for 15 to 20 minutes. Or you could place dish under broiler for a few minutes to brown. Serve over rice, with pan juices poured on top.

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