Poultry: Broccoli Cheddar Chicken Packet
Source of Recipe
The Once A Month Cooking Club
List of Ingredients
1 cup broccoli florets
2 whole boned and skinned chicken breast halves --
thawed if
necessary
4 ounces sharp cheddar cheese -- thinly sliced
1/4 cup chicken stock -- thawed if necessary
Lemon-Basil Sauce
Recipe
Steam broccoli until barely tender, frozen broccoli just until hot.
Drain
well. Separate breasts into 4 halves. Make a pocket in each breast
half by
cutting a lengthwise slit through one side. Set aside. Tear off four
12 by
12-inch sheets of aluminum foil. Fold in half, then unfold. Lay one
sheet of
foil on work surface. Arrange one-quarter of the broccoli toward
center of
foil sheet on one half of foil. Top with chicken breast. Stuff one-
quarter
of the sliced cheese into the pocket in the chicken breast. Sprinkle 1
tablespoon of stock over chicken. Seal packet tightly, crimping the
edges.
Repeat with remaining broccoli, chicken, cheese and stock. If using
fresh
chicken, the packets can be frozen at this point. If baking right
away,
place all four packets on a baking sheet. Bake in 400 degree oven 25
minutes. To serve, open packets, slide ensemble onto plate and top
with
Lemon-Basil Sauce. To bake frozen packets, add about 20 to 30 minutes
to
baking time (carefully open one packet to make sure chicken is done).
NOTES : Can be frozen unbaked for 4 months if made with fresh
chicken. Do
not refreeze unbaked packets if made with frozen chicken. Baked
packets can
be frozen for 2 months.
Variation: Replace broccoli with asparagus, about 3 spears per serving
Lemon-Basil Sauce
1 egg
1/2 lemon -- the juice of
2 tablespoons chopped fresh basil
1 1/2 cups olive oil
ground black pepper -- to taste
Puree egg, lemon juice and basil in a food processor or blender. Add
oil in
a slow stream, as for mayonnaise, until mixture thickens. It will be
runny,
however--not as thick as mayonnaise. Taste and adjust seasoning.
Serve at
room temperature.
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