Stuffed Chicken Breasts Paillard
LA TERRA FINA
4 boneless, skinless chicken breast halves
Salt and pepper
8 ounces La Terra Fina Chunky Jalapeño Artichoke Dip or
Artichoke, Parmesan & Garlic Dip
1 tablespoon chopped fresh assorted herbs:
chives, parsley, thyme, rosemary or any other herb of your choice
1. Preheat oven to 375°F.
2. Pound chicken breasts flat, using the smooth side of a meat mallet,
until 1/8-inch thick. Season to taste with salt and pepper.
3. Place approximately 1/4 cup of dip on the bone side of each breast.
Roll, secure with toothpicks and place on a baking sheet, seam side down.
4. Sprinkle with fresh herbs.
5. Bake for 15-20 minutes, or until cooked through. Makes 4 servings.
Tip: Serve with seasoned rice and vegetables.
Brands may vary by region; substitute a similar product.
Herbed Chicken with Mushrooms
KIRKLAND SIGNATURE/PERDUE
1 tablespoon olive oil
4 Kirkland Signature/Perdue Individually Frozen Boneless,
Skinless Chicken Breasts
8 ounces crimini mushrooms, sliced
1/3 cup chopped shallots
1/3 cup chicken broth
2 tablespoons butter
2 tablespoons chopped fresh herbs: parsley, rosemary or tarragon
Hot cooked long-grain white and wild rice (optional)
Fresh herbs, for garnish (optional)
1. Heat olive oil in a large skillet over medium-high heat. Add frozen
breasts, reduce heat to medium, cover and cook for 10-12 minutes. Turn
chicken, partially cover and continue cooking for 10 minutes.
2. Add mushrooms and shallots, moving chicken to the outer edges of the
pan. Partially cover and cook on medium heat, stirring occasionally, for
5 minutes, or until mushrooms and shallots are golden and softened.
3. Add broth and simmer for 1 minute, stirring and scraping the bottom
of the pan.
4. Add butter in small amounts to the skillet, stirring well with each
addition. Stir in herbs.
5. To serve, spoon mushroom mixture over the chicken. Accompany with
rice and garnish with fresh herbs, if desired. Makes 4 servings.
Brands may vary by region; substitute a similar product.
Cooking in Style The Costco Way
