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Chicken Tetrazzini IV

Reviewed: Apr. 22, 2013
Great Basic recipe. Made for second time. Original recipe is not quite enough sauce for our liking so modified a little. 1 17oz package of spaghetti will fill a 13x9x2 baking dish. I Melted 2/3 cup butter, added 1 tsp salt, 1/2 tsp pepper and 1/3 cup flower. Then added one 10pz can cream of chicken soup and 1.5 cups heavy whipping cream, 1/4 tsp cayenne and 1/4 cup sherry (white wine works great too). Sautéed 1 whole medium onion and 4 cloves garlic in 1/8 cup olive oil, salt and pepper. Added to cream mixture along with 1 1/2 cups leftover pulled chicken and two handfuls of fresh spinach. Mix all together. I Sprinkled grated parmesan on top as it made the dish a little too salty the first time. Baked for 20 minutes. Delicious!
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Spinach Stuffed Chicken Breasts

Reviewed: Apr. 11, 2013
First time making. Tweaked a little. Filleted breasts and pounded out so they were thin. Seasoned lightly with salt, pepper, onion powder and garlic powder. Flash seared one side on medium high heat for 30-45 seconds. For filling I used 1/4 cup cream cheese (heated) with 1/4 cup mayo. 1 Tbs dijon mustard. 1/4 cup each of grated and shredded parmesan. Added 2 tbs olive oil to pan I used to sear chicken, sautéed 4 cloves of garlic with 2 to 3 tbs of grated sweet onion, salt and pepper and fresh spinach. Then mixed cheese mixture and sautéed spinach. Laid out three pieces of bacon for each breast to help retain moisture. Place breast, seared side down on bacon, thinly layer cheese mixture and roll up. Use toothpicks to secure each piece of bacon. Baked until 155 internal then turned on broiler to crisp bacon.
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