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Stuffed Chicken Valentino

Reviewed: Apr. 5, 2013
This recipe is a keeper. I marinated the flattened chicken in vinaigrette overnight and used chopped fresh basil, chives, garlic, parmesan, and herbs de provence. Omitted the salt, italian seasoning and olive oil. Based on other comments I doubled the cheese (I used block mozzarella & sliced it) and the roasted red peppers - so glad I did! Added asparagus which I would say is an essential ingredient. I rolled some and folded the others in half as a comparison. Both were beautifully presented but I prefer the folded chicken as you can stuff more in them and it seemed less dry. Poured the marinade over the chicken, sprinkled with a bit more parmesan and herbs, and cooked for 20 min (no broiling) but 15 probably would have been just fine. Served with Back-Burner Ratatouille which blended well and gave the chicken a much-needed sauce, and some yummy garlic bread Excellent! Almost better as a leftover.
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Easy and Elegant Pork Tenderloin

Reviewed: Jun. 4, 2012
I had very little time to prepare dinner tonight (home from store with a raw tenderloin at 6:45pm on a school night). This recipe was so easy, and SO good! (Not to mention the fun it was to slap the olive oil/breadcrumb mixture onto the tenderloin like I was making a mud sculpture...) My very picky kids gobbled it down in no time and although I did add some specialty rosemary/garlic sea salts to the mixture, otherwise followed the original instructions exactly. Served with steamed broccoli and rice pilaf. I also made a yummy mushroom gravy but this dish really doesn't need it. It's definitely going to become a regular in this house!
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9 users found this review helpful

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