Jess's Recipes

From www.makinglifedelicious.com . 2 pounds chicken breasts or tenders 1 1/2 cups of Pepperidge Farm Herbed Stuffing, the crumbles not the cubes 1 cup (approximately) of full fat sour cream kosher salt freshly ground pepper garlic powder 1/2 cup unsalted butter, cubed Preheat oven to 375 degrees F. Lay the chicken close together on a foil lined baking sheet. Sprinkle with salt, pepper and garlic powder. Coat with a thick layer of sour cream. Top that with the seasoned Pepperidge Farm breadcrumbs and then dot with the butter .Bake in a 375 degree F oven for 35 minutes for chicken tenders or up to an hour for chicken breasts. Its ready when the chicken is cooked through and the breadcrumbs are nicely browned. I used low fat sour cream and was fine and cut the butter by at least half. I just put small slivers scattered on the chicken breasts.

parmesan chicken breasts with crispy posh ham (USA version - imperial) main courses serves 2 This is a great way to prepare chicken breasts. The texture of the crisp cooked prosciutto goes brilliantly with the tender chicken. Bashing the chicken out thinly before you start cooking means it cooks much faster than a regular chicken breast. If you can’t get hold of prosciutto, then any kind of thin ham, such as Parma ham, or even smoked streaky bacon will work just as well. ingredients • 2 sprigs of fresh thyme • 2 skinless chicken breast filets, preferably free-range or organic • Freshly ground black pepper • 1 lemon • 1 ¼ ounces grated Parmesan • 6 slices of prosciutto Olive oil To prepare your chicken Grate your Parmesan. Pick the thyme leaves off the stalks. Carefully score the underside of the chicken breasts in a criss-cross fashion with a small knife. Season with a little pepper (you don’t need salt as the prosciutto is quite salty). Lay your breasts next to e...

Roasting the garlic mellows its bite and gives the stuffing a subtle hint of flavor. Stuff the chicken breasts up to a day ahead, refrigerate, and cook them just before guests arrive. Garnish each plate with a rosemary sprig. 1 whole garlic head 1/3 cup (3 ounces) goat cheese with herbs, softened 6 (6-ounce) skinless, boneless chicken breast halves 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 teaspoons olive oil Preheat oven to 350°. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp and cheese, stirring well; set aside. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 4 teaspoons cheese mixture into each pocket. Sprinkle chicken evenly on both sides with salt and pepper. Heat oil in a large ovenproof skillet over medium-high heat. Add c...