Stuffed Chicken Breasts

This is a simple recipe that anyone can put together, but you need to remember one important thing: chicken needs to be cooked to an internal temperature of 160 degrees to ensure that it is safe to eat (avoiding the risk of salmonella or other health issues). With that said, the stuffing will also need to reach that temperature as it has come in contact with the raw chicken and is then at risk of the same things as the chicken itself.

The best way to do this is by using a digital probe kitchen thermometer. They only cost about $15 and they are the best things in the world for cooking moist chicken, turkey and beef. You know the pop-up timers on some chickens? This is similar, but far more accurate, resulting in a much better finished product. Trust me, more than worth the price and you will taste it!

Without any further rambling, here it is:
- 2 large chicken breasts
- 1 ½ cups box stuffing (already prepared)
- Salt, pepper and garlic powder
- Olive oil

Pound the chicken as needed to get both breasts to approximately the same size. With a very sharp carving knife, cut the side of the chicken in the middle in terms of height and approximately 1 inch from the bottom to 1 inch from the top in length creating a pocket. Be sure not to cut too far into the chicken and to cut evenly, this will create the best pocket. Next, fill the pocket with ¾ cup of stuffing then pull the pocket down closing it. Be sure to bush the stuffing around the pocket to make sure there are no air bubbles in the chicken. Place the stuffed chicken breast on a glass 13X9 baking sheet – be sure to put a little olive oil on the bottom to prevent sticking. Baste the chicken breasts with a little olive oil, then season with salt, pepper and garlic powder. Insert the temperature probe into the center of the thickest part of the chicken.

Bake the chicken at 365 until the internal temperature reaches the required 160 degrees – this should take approximately one hour. Be sure to cut into the chicken before serving to make sure it s fully cooked and not pink inside. If you did not put the probe in the thickest point, it may register 160, but not be fully cooked so be careful. I like to serve this with a baked potato or wild rice and a salad.

Note: Box stuffing is the easiest, but not the only option. I have made this version with homemade stuffing, ham and Swiss cheese, spinach, mushrooms and mozzarella cheese – get creative.

Wine Recommendation

Great food is even better when paired with a great wine. One of my favorites is a California Chardonnay called Night Harvest. The girl and often take it with us when we go for sushi and enjoy it at home with cheese, fruit and crackers.

The wine is made by the R.H. Phillips winery in Dunnigan Hills (Yolo County), which is located due east of Napa Valley across the Vaca Mountains. According to their web site (nightharvest.com/wines/chardonnay.asp), the wine is rich and smooth and “boasts lovely ripe pear and Golden Delicious apple aromas with lush, crisp flavors enhanced by hints of caramel and toasty oak.”

I had to quote that as I am still working to develop my wine sense and cannot come up with that on my own...yet. Bottom line – it is a great bottle at a reasonable price and I encourage you to check it out for yourself.

Five Most Interesting Things In My Fridge – Right Now

Here are the five most interesting things currently in my refrigerator. As you k now, this is a new blog and this is the first time I am trying this topic. A little bland this time, but to my defense, I am going away later this week. I am not going to be doing too much food shopping before going away. With that said, I’m sure there are going to be a few interesting posts from the trip.

So, here they are, the five most interesting things currently in my refrigerator:

Sliced Pepperoni: I’m a big fan because you can use these ns a lot of things from pizza to pasta dishes and a bunch of other things – get creative. For the record, if you have not made an omelet with mozzarella cheese and pepperoni, you are missing out.

Fresh Tomatoes: I’m not giving an explanation for this one – if you do not have fresh tomatoes in your kitchen (whether on your counter as they should be or in the fridge as mine are because they need to be used soon), you are doing something wrong.

Café Du Monde Chicory Coffee: I have regular coffee too, but this is special. New Orleans is a magical place and I encourage everyone to experience the French Quarter. I drink my coffee black, but when I brew this peppery tasting blend I add milk and sugar and I am immediately transported back to NOLA. There is no doubt in my mind that a trip to New Orleans will change your life. I have had the pleasure of eating and drinking from one side of the town to the other and it has changed mine – each time I have done it.

Mango Lime Salsa: An acquired taste, but very interesting. I very good friend of mine brought this to the house the last time he came for dinner and I very much enjoyed it. Keep your mind open – try it.

Fat Free Cheese: I am married to a beautiful girl that has a thing for “fat free.” For some things it works, for things like cheese, I’m not so sure.

TDC

It Cuts Like a Knife…

There is nothing like the feeling of a good chef’s knife in your hand when you are cooking. Clean cuts, easily chopping through raw vegetables or carving through meats. While they can be expensive, a good set of knives is well worth the price.

I have been told that the most dangerous thing in the kitchen is a dull knife. While I still wouldn’t recommend playing with the food processor or putting your hand blender, there is a lot of truth to this. When you work with a dull knife you end up putting too much pressure on it to over compensate for the poor edge. This can lead to the knife slipping from your hand or from the item you are cutting and risking cutting yourself. Keeping your knives sharp not only makes cooking easier, it is also safer.

There are many ways to keep knives sharp – use a home sharpener, having them professionally sharpened, etc. A tip: if you keep your knives is a block vertically, store them upside down. It may sound strange, but that keeps the blades from resting on the wood when not in use and running across the wood when you take out or replace the knife. Simple, but it helps.
TDC

Shrimp Vodka Sauce Over Fusilli

I made this dish a few weeks ago when we had my best friend and his girlfriend over. With a little crusty bread or some garlic bread - perfect. Enjoy.

Shrimp Vodka Sauce Over Fusilli
- 8-10 slices of bacon
- 1 14oz can of diced tomatoes
- 1 29oz can of tomato sauce
- 3 mushrooms, chopped
- 1 half white onion, chopped
- 3 cloves garlic, chopped
- 2 stalks celery, chopped
- 1 bell pepper, chopped
- 2 tsp basil
- 2 tsp oregano
- 1 tsp red pepper flakes
- 1 C vodka
- 1 C half and half
- 1 lb cooked shrimp (soup shrimp or regular shrimp diced)
- salt/pepper to taste
- 1 box fusilli pasta

Cook bacon and put to side. In soup pot, saute mushrooms, onion, celery and garlic in 1 tablespoon of bacon fat until onions become clear. Reduce heat, then add tomato sauce, crumpled bacon and tomatoes, then stir. Next, add spices, vodka and shrimp. Stir thoroughly, then simmer for at least 45 minutes. Ten minutes before serving, add half and half and stir until sauce regains temperature. Serve with or over fusilli.

Making Lemonade

I was a professional working in a window office in Manhattan until I was downsized in January. While the current state of the economy is troubling everyone, you never truly understand it until you yourself are downsized. I remember the day it happened like it was yesterday, getting the call from HR then packing my desk into a box.

Since being downsized I have been working hard in my hunt for a new job. I have also taken some time to get back to some of the things that I love, including cooking. When life hands you lemons, make lemonade – that is the inspiration for this blog.

I do not have any professional training, just a passion to be in the kitchen. I learned from my mother growing up and have continued to explore new areas perfecting and creating new dishes. I have spent years cooking for my friends and family to rave reviews (although I will admit they are a bias audience).

In this blog, I will share my kitchen successes, failures, tips, stories and advice. I hope you enjoy it.

Thank you.

The Downsized Chef