MONCHERIE Recipe Reviews (Pg. 1) - (18841098)

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Stuffed and Wrapped Chicken Breast

Reviewed: Oct. 16, 2011
I played with this and made two different kinds. One was with BBQ Sauce, the other was an Italian version. Both were great, favoring the BBQ one from the other half. What I did, was flatted a breast (one key is here, must be flat!) and filled it with smears of cream cheese, no mixture...after I had seasoned it with garlic powder, onion powder, and black seasoned pepper. On top of that, I poured some BBQ sauce. I rolled the breast, then took a slice a reg bacon and "tied it", did the same the other way around the breast. This helped keep the cream cheese in. For the Italian one, I seasoned the same way, but added some shredded mozarella cheese to the smears of cream cheese, rolled the same way. I made sure all was held together by toothpicks. Baked in the oven with foil on top of pan for about 1/2 hour, then last 10 min with the foil off, at which time I poured just a little BBQ sauce on top of the BBQ ones. Perfect! One note too- let the chicken "rest" a few min before taking the toothpicks out. **These looked like footbals, just in time for the season!
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Cream Cheese Frosting II

Reviewed: Oct. 14, 2011
I held back a little bit of the cream cheese and butter-wow!
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