Cheesy Basil Stuffed Chicken Breasts

If you are looking for a gourmet restaurant-tasting recipe, this one is amazing! I made it with mashed potatoes, and it really tasted like something from a nice restaurant! Kim took pictures of it, but I have waited long enough to post it!! I will add the pics when I can!

Cheesy Basil-Stuffed Chicken Breasts
(From the Cook's Country Cookbook)
Serves 4

1 cup shredded mozzarella cheese
¼ cup chopped fresh basil
2 tbsp heavy cream
1 tbsp fresh lemon juice
3 garlic cloves, minced
salt and pepper
4 boneless, skinless chicken breasts (about ½ lb, trimmed)
3 tbsp mayonnaise
2 slices hearty white sandwich bread, torn into large pieces and pulsed in a food processor to coarse
crumbs
2 tbsp extra-virgin olive oil
1 pint cherry tomatoes, halved

1.Adjust an oven rack to the middle position and heat the oven to 425 degrees. Combine the cheese, 2 tbsp of the basil, the cream, lemon juice, 2 tsp of the garlic, ½ tsp salt, and pepper to taste in a medium bowl.
2.Cut a pocket in each chicken breast, stuff with the cheese mixture, and seal. Transfer the stuffed breasts into a 13 x 9 in baking dish and spread the tops evenly with the mayonnaise.
3.Combine the bread crumbs, remaining 2 tbsp basil, remaining tsp garlic, and 1 tbsp oil. Sprinkle the crumb mixture over the chicken, pressing lightly to adhere.
4.Toss the tomatoes with the remaining 1 tbsp oil, ½ tsp salt, and pepper to taste. Arrange in the baking dish around the chicken. Bake until the crumbs are golden brown and the thickest part of the chicken registers 160 degrees on an instant-read thermometer, about 25 mins. Serve.

Stuffing the chicken breasts:
1.Working carefully, use a sharp paring knife to cut a pocket in the thickest area of the chicken breast. Gently work the knife back and forth until the pocket extends down into most of the breast.
2.Use a small spoon to scoop ¼ of the filling into each chicken breast. Seal in the filling by threading a toothpick or wooden skewer through the chicken about ¼ from the opening.

Black Bean Burgers

Happy Cinco de Mayo! Here is a yummy recipe using black beans.

Black Bean Burgers

1 can black beans, rinsed/drained, and smashed with fork
1 egg
2 tablespoons salsa
chopped and sauteed onions and green peppers
1/2 cup bread crumbs
spices (cumin, oregano, pepper)

Mix everything together, and form into 4 patties. You can either brush them with oil and bake them, or cook them in a pan with olive oil (flipping once), which is what I did. Then dress and eat as you would with a normal burger.

Dunkley's Famous Macaroni Salad

This macaroni salad is very yummy! My family loved it. I think it is the perfect recipe for a summer picnic or potluck.


Dunkley's Famous Macaroni Salad
From RecipeZaar

1 (16 oz) package salad macaroni (or ditali pasta)
1 cup celery, diced
1 cup red onion, diced
1 cup yellow onion or white onion, diced
1 cup medium cheddar, diced
1 cup Swiss cheese, diced
1/2 cup Parmesan cheese, grated
1 cup dill pickles, sliced
1 cup salami, diced
1 cup black olives, drained and sliced or diced
1/2 teaspoon horseradish
1-2 tablespoon garlic salt
1-2 tablespoon fresh minced garlic
1/2 teaspoon white pepper
1-2 teaspoon fresh ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/2 teaspoon celery salt
1 (3 oz) jar pimentos, rinsed and drained
1-1 1/2 cups mayonnaise

1. Bring 2 quarts water to a boil.

2. Add macaroni and cook until it is al dente, approximately 7 to 9 minutes.

3. DO NOT OVERCOOK the pasta or it will fall apart when the salad is tossed together

4. Rinse macaroni until cool.

5. Drain well and let it dry out slightly.

6. Place pasta in a large bowl.

7. Carefully fold in celery, red onion, white onion, Cheddar, Swiss cheese, Parmesan cheese, dill pickles, salami, and black olives.

8. Refrigerate the mixture, covered, overnight (or refrigerate for at least 2 hours).

9. Mix the garlic salt, minced garlic, white pepper, black pepper, cayenne pepper, dry mustard, and celery salt together. Add to the salad.

10. Fold in pimentos.

11. Mix 1 cup of mayonnaise and horseradish; fold into the salad (You may use up to another 1/2 cup mayonnaise, if needed).

12. Refrigerate for another 30 minutes to 1 hour before serving.

Makes 25 servings

******First of all I cut the recipe in half. I didn't want to have leftovers of this for the rest of our lives. I didn't use horseradish or pimentos (I couldn't find the pimentos at the store). I didn't use the full amount of cayenne pepper and added the lower amount of the black pepper because I didn't want it to be too spicy. I mixed the spices with the mayo instead of the pasta/veggie mixture because I thought the spices would be more evenly spread out that way.