Stuffing chicken breasts is an easy elegant looking meal. It's my go to when I'm on burn out with chicken. The possibilities are endless with stuffings. I'll list a few others that I've done at the end of the recipe.
Stuffed Chicken Breasts
2 chicken breasts
2 T feta cheese
2 T frozen chopped spinach, thawed and squeezed
1 T sundried tomato paste
2 T breadcrumbs
1/2 t Italian seasoning, plus some for sprinkling
Preheat oven to 375. Spray a baking dish with cooking spray. Cut slits in the chicken breasts. Mix all other ingredients. Stuff chicken breasts evenly with the mixture. Place in baking dish. Sprinkle with salt, pepper, and Italian seasoning. Bake 20 minutes or until chicken is done.
Other variations:
Goat cheese, sundried tomatoes, shallots, balsamic vinegar
thin sliced ham and laughing cow cheese
Now, on to the banana pupcakes...and no, that isn't a typo! This is a RR recipe. They are delish!!! Or, in the words of Rachael....YUM-O!! The simple sprinkling of powdered sugar is great, but cream cheese frosting would be even greater! Oh, and I did use lowfat buttermilk and egg beaters.
Banana Pupcakes
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Monday, July 16, 2007
Sunday, July 1, 2007
Mini Caramel Pecan Rolls
Ok, you are all going to start thinking that I am seriously addicted to crescent rolls. I made these this morning for breakfast. Super easy and tasty!
Mini Caramel Pecan Rolls
1 tube crescent rolls
1/2 stick butter, softened
1/4 cup packed brown sugar
2 tablespoons light corn syrup
cinnamon
sugar
chopped pecans
Mix butter, brown sugar, and syrup. Spread in the bottom of an ungreased 8 or 9 inch cake pan. Unroll crescent rolls and leave in 4 rectangles. Press along seam to seal. Sprinkle with cinnamon, sugar, and pecans. Roll up and press along edge to hold roll together. Cut each roll into 4 pieces and place in cake pan, leaving a little room around each roll for them to bake up. Bake 15 minutes or until golden brown.
Remove from oven and invert cake pan onto a plate. If the caramel hardens on the plate, simply throw it in the microwave for a few seconds to soften it.
Mini Caramel Pecan Rolls
1 tube crescent rolls
1/2 stick butter, softened
1/4 cup packed brown sugar
2 tablespoons light corn syrup
cinnamon
sugar
chopped pecans
Mix butter, brown sugar, and syrup. Spread in the bottom of an ungreased 8 or 9 inch cake pan. Unroll crescent rolls and leave in 4 rectangles. Press along seam to seal. Sprinkle with cinnamon, sugar, and pecans. Roll up and press along edge to hold roll together. Cut each roll into 4 pieces and place in cake pan, leaving a little room around each roll for them to bake up. Bake 15 minutes or until golden brown.
Remove from oven and invert cake pan onto a plate. If the caramel hardens on the plate, simply throw it in the microwave for a few seconds to soften it.
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