Totally made this on a whim last night with no recipe. I was a bit frightened on how it might turn out and had the local pizza place's phone number on standby in case this one was a flop. (-:
Luckily, it wasn't a flop and my husband AND my 3 year old son both ate their fair share of this dish.
Ingredients:
1 package cream cheese
1/2 tsp parsley flakes
1/2 tsp thyme
1/2 tsp course salt
1/4 tsp fresh ground black pepper
2 T milk
1 garlic clove (pressed or minced)
4 chicken breasts
3 T melted butter
1/2 cup bread crumbs
1 T paprika
Directions:
Mix the first 7 ingredients together.
Pound chicken breasts until they are thin. Spread cream cheese mixture on top of chicken breasts. Fold the breasts in half so the mixture is contained and secure with a toothpick.
Brush chicken breasts with melted butter. Mix bread crumbs and paprika and roll the buttered chicken breasts in the bread crumb mixture.
At this point, you have two options. I used my Deep Covered Baker (a stoneware piece that I sell made by one of the best makers of kitchen products on the market) and placed them in the bottom. Put the top on. And I microwave them for 12-15 minutes. They were done and perfect.
OR
You could just put them in the oven at 350 until they are done.
Enjoy!
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Tuesday, February 8, 2011
Friday, December 31, 2010
Buffalo Chicken Dip
I've been making this a lot lately. It's been a big hit at parties and makes for a great snack at home! And it is OH. SO. YUMMY.
Here's the recipe:
2 large cans of chicken, drained
2 packages softened cream cheese
3/4 cup wing sauce (I use mild since there's usually kids around, but you can use medium or hot if you want to pump up the heat a bit)
1 cup ranch or bleu cheese dressing
1 1/2 cups shredded cheddar
Put both cans of chicken and wing sauce into a large pan over medium heat. Break up chicken and stir until heated through. Then add dressing and cream cheese and stir to combine. Stir constantly until heated through. Add half the cheese and remove from heat. Pour into a casserole dish (or crock pot) and put the rest of the shredded cheese on top. Put on low until cheese is melted and dip is hot or cover with foil and put in the oven at 175 until heated through. Or if you want, you can put it in a covered bowl and refrigerate. I like it cold as much as I do warm. (-: It's like a spicy chicken cheeseball when it's cold. (-:
Serve with tortilla chips, cracker, and/or celery sticks. (-:
Here's the recipe:
2 large cans of chicken, drained
2 packages softened cream cheese
3/4 cup wing sauce (I use mild since there's usually kids around, but you can use medium or hot if you want to pump up the heat a bit)
1 cup ranch or bleu cheese dressing
1 1/2 cups shredded cheddar
Put both cans of chicken and wing sauce into a large pan over medium heat. Break up chicken and stir until heated through. Then add dressing and cream cheese and stir to combine. Stir constantly until heated through. Add half the cheese and remove from heat. Pour into a casserole dish (or crock pot) and put the rest of the shredded cheese on top. Put on low until cheese is melted and dip is hot or cover with foil and put in the oven at 175 until heated through. Or if you want, you can put it in a covered bowl and refrigerate. I like it cold as much as I do warm. (-: It's like a spicy chicken cheeseball when it's cold. (-:
Serve with tortilla chips, cracker, and/or celery sticks. (-:
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