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Italian Stuffed Chicken Breasts

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  • Melinda's chocolate peanut butter "dump" cake

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    From Melinda Mayo, My Chocolate Peanut Butter "Dump" Cake was a hit this morning on Daybreak. I love to cook, but I don't bake a lot, so I bought this new cookbook with easy recipes. Chocolate Peanut Butter Cake 1 Pkg (about 15 oz.) chocolate fudge cake mix 1 1/4 cups water... 3 eggs 1/3 cup vegetable oil 2/3 cup creamy peanut butter, *warmed divided 1 cup mini peanut butter cups *Microwave peanut butter on LOW (30%) about 2 mins until pourable 1. Preheat oven to 350 degrees. Spray 13 x 9...More >>
  • Grilled Jalapeno & Tequila Chimichurri, 7/21/14

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    Monday, July 21 2014 10:32 AM EDT2014-07-21 14:32:35 GMT
    On the Border2 cups Extra Virgin Olive Oil1 cup lime juice¼ cup Agave Nectar3 Garlic cloves½ cup cilantro leaves½ cup diced red onion1 medium sized jalapeno, grilled and de-stemmed1/2 Tbsp Salt (or to taste)¼ cup of 100% Blue Agave Reposado TequilaPut all items in a blender and pulse until all items are incorporatedKeep ½ cup separate for basting after grillingMarinade beef, fish or chicken for 2 hours, discard marinade.Brush meat with reserved marinade after cookingTop with fresh cracked Bla...More >>
    On the Border2 cups Extra Virgin Olive Oil1 cup lime juice¼ cup Agave Nectar3 Garlic cloves½ cup cilantro leaves½ cup diced red onion1 medium sized jalapeno, grilled and de-stemmed1/2 Tbsp Salt (or to taste)¼ cup of 100% Blue Agave Reposado TequilaPut all items in a blender and pulse until all items are incorporatedKeep ½ cup separate for basting after grillingMarinade beef, fish or chicken for 2 hours, discard marinade.Brush meat with reserved marinade after cookingTop with fresh cracked Bla...More >>
  • 4 prosciutto slices  (okay to use ham if prosciutto is unavailable)
  • 16 fresh basil leaves
  • ½ cup freshly grated mozzarella
  • 4 skinless boneless chicken breast halves (about 1½  pounds)
  • 1 cup milk
  • 1 ½ cups Italian breadcrumbs
  • 1/3 cup white wine
  • 1/3 cup chicken broth
  • 2 teaspoons margarine or butter

On a clean work surface, lay out prosciutto slices. Top slices with basil leaves and sprinkle evenly with mozzarella. Starting with the short end, roll up each prosciutto slice.

Flatten chicken breasts with a rolling pin or meat mallet.  Dip each breast in milk and then dredge in breadcrumbs.  Roll breaded chicken breast around prosciutto, securing together with toothpicks.
Place chicken in 13x9 baking dish.  Pour wine & chicken broth over chicken.  Dab ½ tsp of butter or margarine on the top of each breast.

Bake at 400°F for 40 minutes or until done.

Mozzarella Salad Caprese > Italian Stuffed Chicken Breasts > Penne with Pesto > Roasted Asparagus > Cannoli

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