Cheese Stuffed Chicken

Cheese stuffed Chicken with Jerusalem Artichokes and Brussel Sprouts

Super Jenn Things to Eat! , , ,

This evening it started to rain, finally. It’s chilly, and there is nothing better than a good hot fresh meal. I was given some Jerusalem Artichokes, and I really wanted to try a new recipe with them. Paired with that I pan friend some Brussels and baked one of my favorite chicken recipes.

The height of the meal is one of my favorites. A stuffed chicken breast with all my favorite things – Cheese, Peanuts and Bacon! (This dish does need to bake for about 40 minutes, so it’s a good idea to start with the chicken and then prep and cook everything else once it’s in the oven) You must cook the bacon first, and while it cooks you can chop your peanuts and shred your mozzarella cheese. It’s best if you can cut a pocket to tuck the ingredients into, but if not then make sure you have some kitchen twine to tie it up with.

The Brussels are easy. Just wash them and trim the bottoms off. Heat some Olive Oil over Medium heat. Toss in some salt and pepper and the Brussels, tossing to coat. Let them cook, tossing every few minutes to turn.

The Jerusalem artichokes are pretty simple as well. These funny little root veggies are sometimes called sunchoke. I personally like to peel them, but it is not necessary. The recipe that I tried tonight called for fresh ginger, some sherry, and a dash of S&P.

013

Cheese Stuffed Chicken (these measurements are for four servings)

Ingredients:

  • 4 chicken breast halves (2 to 2-1/2 lb. total)
  • 3/4 cup shredded mozzarella cheese (3 oz.)
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped peanuts
  • 6 slices bacon, crisp-cooked, drained, and crumbled
  • Salt and ground black pepper
  • Paprika

014

Directions:

  • Preheat oven to 350 degree F. Skin chicken, if desired. Using a sharp knife, make a pocket in each breast by cutting horizontally from side to side, leaving edges intact. In a bowl combine mozzarella cheese, feta cheese, peanuts, and bacon. Spoon filling into pockets, packing lightly (pockets will be full). Place chicken, in a 3-quart rectangular baking dish. Lightly sprinkle chicken breasts with salt, pepper, and paprika.

016

  • Bake, uncovered, for 35 to 40    minutes or until an instant-read thermometer inserted in the chicken registers 170 degree F.

Gingered Jerusalem Artichokes – (these measurements are for four servings)

Ingredients:

  • 1 pound Jerusalem artichokes, peeled, if desired, and cut up
  • 1 tablespoon butter or margarine
  • 2 teaspoons grated fresh ginger
  • 1/4 cup Marsala, sherry, or apple juice (I used Dry Sherry)
Directions:
In a large skillet cook and stir artichokes in hot butter over medium-high heat for 5 to 6 minutes or until crisp-tender. Add ginger; cook for 30 seconds. Remove from heat; stir in Marsala. Season to taste with salt.
Start to finish – about an hour. Easy and delicious! Enjoy!
019