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<Lights fade up>
<The crowd goes crazy as the band plays "Some like it hot" by Robert Palmer>
<curtain opens and talent walk to center stage>
<The crowd hushes slowly>
<band fades>
<cue talent>
"Hello Hello and Welcome to another addition of SuperDave LIVE!!!
<audience cheers>
"Today ladies and gentlemen we are going to create a wonderful dish called "Il pollo Imbottito con i Funghi"
English translated....Stuffed Chicken with mushrooms. This is a VERY tastey italian dish that I came up with one afternoon that I hope you enjoy. Let's get started, shall we?
Ingredients:
Chicken Breasts
Can of Artichoke hearts
Can of Italian style Rotel tomatoes
Container of White button Mushrooms
Pancetta ( Italian Ham ..Kind of spicy )
Bacon ( I prefer Applewood )
Butter ( Half a stick)
FETA cheese
Parmesean Cheese
Toothpicks
and a grill!!! ( HA HA )
GO FIRE UP THE GRILL IF YOU HAVE CHARCOAL..FIRST....IF you HAVE A GAS GRILL....READ ON...
First off you need chicken breasts. This depends on how many people you are serving.
Butterfly the chicken breasts...What does butterfly mean? Well this means to slice the breast almost in half through the middle of the breast from the side NOT THE TOP. Here is a tutorial of how to butterfly a chicken breast if ya need it.
After the chicken is butterflied...set to the side for a few.
***Don't forget to wash your hands in mildly hot water and soap AFTER you handle chicken. ***
Get a saute pan and drop in a quater stick of butter. Set the heat on medium heat..we want to melt the butter ....not burn it.
Cut the pancetta in small bite size pieces and saute it in the butter for about 3 minutes.
Grab your mushrooms...and throw them in the butter for about 4 minutes. Make sure the mushrooms are well coated.
Next, grab some artichoke hearts that you can get in a can, and slice them up and throw them in the pan as well with the mushrooms. Saute for another 4 minutes.
Now here come the fun part, grab a can of ROTEL tomatoes ( Italian Style) and throw it in the pan as well and saute for another 3 or 4 minutes.
**TIP: DO NOT DISGUARD THE JUICE OUT OF THE CAN..POUR IT IN AS WELL.***
What you have in the pan is your stuffing for the chicken breasts.
Take off the heat and let cool slightly.
Grab your chicken again.....open the chicken breasts and stuff a layer of FETA cheese on the bottom and grab a spoon and add the stuffing you just created on top of the FETA cheese.
Fold the chicken over to close the breast.
Wrapping bacon ( YES I SAID BACON ) around the chicken breasts and sealing with a toothpick is a great way of sealing the chicken.
Salt and pepper to taste and throw on the grill until the cheese in the middle bubbles and when the juices run clear.
**MAKE SURE TO REMOVE ALL TOOTHPICKS**
If you have any left over stuffing ....add to top of chicken breasts and top with parmesan cheese.
Now Enjoy!!!
-SuperDave71 :joy :wave
<The crowd goes crazy as the band plays "Some like it hot" by Robert Palmer>
<curtain opens and talent walk to center stage>
<The crowd hushes slowly>
<band fades>
<cue talent>
"Hello Hello and Welcome to another addition of SuperDave LIVE!!!
<audience cheers>
"Today ladies and gentlemen we are going to create a wonderful dish called "Il pollo Imbottito con i Funghi"
English translated....Stuffed Chicken with mushrooms. This is a VERY tastey italian dish that I came up with one afternoon that I hope you enjoy. Let's get started, shall we?
Ingredients:
Chicken Breasts
Can of Artichoke hearts
Can of Italian style Rotel tomatoes
Container of White button Mushrooms
Pancetta ( Italian Ham ..Kind of spicy )
Bacon ( I prefer Applewood )
Butter ( Half a stick)
FETA cheese
Parmesean Cheese
Toothpicks
and a grill!!! ( HA HA )
GO FIRE UP THE GRILL IF YOU HAVE CHARCOAL..FIRST....IF you HAVE A GAS GRILL....READ ON...
First off you need chicken breasts. This depends on how many people you are serving.
Butterfly the chicken breasts...What does butterfly mean? Well this means to slice the breast almost in half through the middle of the breast from the side NOT THE TOP. Here is a tutorial of how to butterfly a chicken breast if ya need it.
After the chicken is butterflied...set to the side for a few.
***Don't forget to wash your hands in mildly hot water and soap AFTER you handle chicken. ***
Get a saute pan and drop in a quater stick of butter. Set the heat on medium heat..we want to melt the butter ....not burn it.
Cut the pancetta in small bite size pieces and saute it in the butter for about 3 minutes.
Grab your mushrooms...and throw them in the butter for about 4 minutes. Make sure the mushrooms are well coated.
Next, grab some artichoke hearts that you can get in a can, and slice them up and throw them in the pan as well with the mushrooms. Saute for another 4 minutes.
Now here come the fun part, grab a can of ROTEL tomatoes ( Italian Style) and throw it in the pan as well and saute for another 3 or 4 minutes.
**TIP: DO NOT DISGUARD THE JUICE OUT OF THE CAN..POUR IT IN AS WELL.***
What you have in the pan is your stuffing for the chicken breasts.
Take off the heat and let cool slightly.
Grab your chicken again.....open the chicken breasts and stuff a layer of FETA cheese on the bottom and grab a spoon and add the stuffing you just created on top of the FETA cheese.
Fold the chicken over to close the breast.
Wrapping bacon ( YES I SAID BACON ) around the chicken breasts and sealing with a toothpick is a great way of sealing the chicken.
Salt and pepper to taste and throw on the grill until the cheese in the middle bubbles and when the juices run clear.
**MAKE SURE TO REMOVE ALL TOOTHPICKS**
If you have any left over stuffing ....add to top of chicken breasts and top with parmesan cheese.
Now Enjoy!!!
-SuperDave71 :joy :wave
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