Welcome Jova. YOu can pretty much stuffed or roll a chicken breast around any filling of our choice. I stuffed boneless chicken breasts with fresh asparagus and goat cheese. Browned them in a little butter, add a little chicken broth, garlic to the pan, cover and simmer until done. Reduce the liquid and add a little cream to the pan. You can season the sauce with fresh herbs too. Thyme or Sage. Another favourite is this recipe for chicken breasts stuffed with Mushroom Duxelles. Rather than wrap the chicken around the filling, the filling is spread under the skin of boneless chicken breasts. Home Cookin Chapter: Recipes From Thibeault's Table Chicken Breasts With Mushroon Duxelles ====================================== Source: Lucy Waverman This flavorful and elegant chicken is stuffed with a combination of fresh and dried mushrooms. Because the breasts are stuffed under the skin, the stuffing moistens the chicken meat and keeps it juicy. use either dried porcini or dried Chinese mushrooms; they have the most flavor. The sauce can be made ahead of time and the breasts stuffed a few hours before baking. 6 Dried mushrooms 1/2 cup boiling chicken broth 2 tablespoons butter 4 shallots 8 ounce fresh mushrooms finely chopped 1 teaspoon dried tarragon or basil 3 tablespoons fresh bread crumbs 1/3 cup whipping cream 3 Tablespoons finely chopped fresh parsley Salt and freshly ground pepper to taste 6 single boned chicken breasts, with skin on. Sauce 1/2 cup chopped onions 1/4 cup dry red wine 1/2 cup mushroom-soaking liquid 3 cups chicken stock 2 tablespoons port or Madeira 1 tablespoon cornstarch 1 tablespoon cold water salt and fresh ground pepper to taste. . 1. Soak the mushrooms in boiling chicken broth for 20 minutes. Drain the mushrooms, reserving the soaking liquid and the mushrooms separately.Chop the mushrooms. 2. Preheat the oven to 375°F 3. Heat the butter in a frying pan over medium-high heat. Add the shallots and dried and fresh mushrooms. Saute until all the liquid has evaporated, stirring occasionally, about 4 minutes. Stir in the basil or tarragon, bread crumbs, cream and parsley. cook until the cream has reduced and the filling is thick. Season with salt and pepper. 4. Divide the filling in six portions. with your fingertips, make a pocket between the skin and the flesh of each chicken breast. Stuff the filling under the skin of the chicken breasts. Season the breasts with salt and pepper and place in a buttered baking dish large enough to hold the breasts in one layer. 5. Bake for 30 or 40 minutes, basting occasionally, until the juices run clear. 6. To make the sauce, in a frying pan, combine the onions and wine. On high heat, bring to a boil and reduce until you have 1 tablespoon of liquid. 7. Pour in the mushroom liquid, reduce to 2 tablespoons and then add the chicken stock and continue to boil until the stock is reduced by half. Add the port and simmer for another 2 minutes, or until the sauce is smooth and strongly flavored. 8. Combine the cornstarch and cold water and stir into the sauce, simmering until the sauce thickens slightly, about 2 minutes. Season with salt and pepper and add any juices from the chicken. To serve, pour the sauce over the chicken breasts. ----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Another favourite stuffing using Sausage in the mix. You can bone out a whole chicken or just use boneless chicken breasts. Home Cookin Chapter: Recipes From Thibeault's Table Chicken - Deboned Stuffed Chicken ================================== Note: A Boned out Three pound chicken will feed 6 nicely. 1 3 pound chicken or 4 Whole Chicken Breasts (not singles 3 cups Fresh Bread - Crumbled 1 small onion 1 clove garlic 1/4 pound of Sausage (I usually use one Italian Sausage) 1/4 pound of mushrooms 1 teaspoon dried thyme or 2 teaspoons of fresh 1 egg Butter Chicken Broth Salt and pepper to taste Sauce 1/2 cup White Wine 1 cup Chicken Broth 1 onion 2 small tomatoes 1 garlic clove . Bone out whole chicken or if using just the breasts bone the breasts but leave them whole. DO NOT REMOVE SKIN Save bones. Saute onion, and garlic in butter. Add sausage, (if using link take meat out of casing), add sliced mushrooms and saute. Season with thyme,salt and pepper and mix in coarsely crumbled bread. Add chicken broth to moisten. Add egg. Stuff chicken,(or breasts) and sew up with unwaxed dental floss. Preheat oven to 375°. Place bones in shallow roasting pan and place chicken on bones. Roast for 30 minutes and then add one coarsely chopped onion, and two coarsely chopped tomatoes,and the garlic clove to the pan. Pour in 1/2 cup of white wine and 1/2 cup of chicken broth. Chicken should sit above liquid resting on the bones. Continue roasting for another 30 to 45 minutes or until chicken is cooked. (note: Breasts take the less time) When cooked remove chicken to board to rest and remove bones from pan. Skim excess fat from pan juices add the remaining 1/2 cup of chicken broth and pour contents into blender. Puree to make sauce. To serve, Remove dental floss (comes out easy with one little pull). Slice breasts into nice rounds and place 3 or 4 slices on each plate. If using the whole chicken, also slice in to 1/2 inch slices and place one to two on each plate. Drizzle with sauce.

woo hoo, I made it. It was the most involved foodstuff I have ever attempted. It's cooling now on a rack-still in the pan, hope that's ok? I just never had enough time, nor the inclination when I finally had the time, to make or bake anything this involved. But I thought my family would really enjoy it for Tgiving. we are not a dessert family but this apple cake sounded so good and looked so good. And dd will be home for the holiday and hopefully we will have a couple of foreign student/relatives of dil here for the celebration so this time I will have an 'audience' for good stuff to eat. I know you guys are wonderful cooks and I so appreciate your sharing your recipes and comments. Thanks, Ruthanna, again. P.s. now have 3 cans of evap milk and I will frost half of it at another time. Frosting/icing could be a turnoff for some of my goofy relatives.

I saw this recipe and had all the ingredients so this is dinner tonight. I will report back to give it a rating, but it should be yummy. Salsa Chicken Casserole Ingredients 1 cup uncooked rice 1 cup frozen corn kernels (thawed) 1 (15 oz.) can black beans 1 (16 oz.) jar salsa 1 cup chicken broth ý Tbsp chili powder ý tsp oregano 2 large (1.5 lbs.) chicken breasts 1 cup shredded cheddar cheese 2 whole green onions, sliced Instructions Preheat the oven to 375 degrees. Drain and briefly rinse the black beans. Add the dry rice, black beans, corn, salsa, chicken broth, chili powder, and oregano to an 8ÃÂ8 inch casserole dish. Stir until everything is evenly combined. Cut the chicken breasts into three pieces each. Push the chicken pieces down into the rice salsa mixture in the casserole dish. Try to push them down as far into the liquid as theyâÂÂll go. Cover the casserole dish tightly with foil. Bake for one hour. Take the casserole dish out of the oven, test the rice with a fork to make sure it is tender. If it is not, recover the dish, return it to the oven, and bake for 10-15 minutes more. When the rice is tender, sprinkle the cheese over top and return the casserole to the oven for a few minutes, or until the cheese has melted. Add the sliced green onions on top after baking and serve hot. http://inspiredreamer.com/salsa-chicken-casserole/ Here is a link that might be useful: Salsa chicken casserole

Annie got this from my collection of GF baked goods that I sent to her. The original is here: http://www.faithfullyglutenfree.com/2011/03/gluten-free-lemon-bars-way-lemon-bars.html For the crust: ¾ C unsalted butter, at room temperature ½ C granulated sugar 2C all-purpose gluten-free flour blend = (1C rice flour, 2/3 C potato starch, ¼ C tapioca flour) ½ t xanthan gum pinch salt For the Filling: 7 large eggs, at room temperature 2 C granulated sugar 2 T grated lemon zest 1 C freshly squeezed lemon juice (7 small) 1 C all-purpose gluten-free flour blend Confectioners’ Sugar for dusting Preheat oven to 350F. Line a 9×13-inch baking pan with parchment paper with cut corners so the paper rises up the sides. For the crust, mix in KA or in large bowl by hand. Press the dough into the bottom of the pan either with a layer of plastic wrap or using hands dusted with GF flour, and up ½“ up the sides. Bake 20 min. Let cool 5 min. outside the oven. For the filling, whisk together the ingredients. Pour over your pre-baked crust and bake for 30-35 min, until the set. Let cool to room temperature. Lift and slide out to a cutting board. Cut into squares or bars and dust with confectioners’ sugar.