Apricot Goat Cheese Chicken

When Mellow Man and I were first dating, he cooked me dinner of Apricot Goat Cheese Chicken. It’s one of his specialties, and a dish that I never actually make myself.  However, since it’s one of our favorite dinners around here, it seemed as if I should share it.  I asked Mellow Man where he got the recipe, and he said that he had it at a friend’s house for dinner, and liked it so much that he asked for the recipe.  (Don’t you love a man who cooks!)  Now, he’s tweaked the recipe a bit, and does it by feel, rather than exact measurements.  I am going to do my best by giving the measurements, but he shared that you can alter the proportion of ingredients based on personal taste.

My Mom Made That: Apricot Goat Cheese Chicken

Ingredients

  • 4 Large Chicken Breasts
  • 1/2 Cup Dried Apricots
  • 1/2 Cup Goat Cheese
  • 1/4 Cup Chopped Almonds
  • 1 Egg (Use 2 if needed)
  • 1/2 Cup Bread Crumbs
  • 1 Tablespoon Olive Oil

My Mom Made That: Apricot Goat Cheese ChickenSet aside 4 to 6 apricots, and then chop the remaining apricots coarsely.  Chop the goat cheese, and add the cheese and the almonds to the apricots.  Again, these proportions can be changed if you like more cheese or more apricots. Then split the chicken breads in half, and stuff a quarter of the apricot mixture into each chicken breast.  Close the chicken breast with toothpicks– we’ve learned that round work better than flat!

My Mom Made That: Apricot Goat Cheese ChickenOnce the chicken breasts are stuffed, dip them in egg, and then coat the chicken with the bread crumbs.  Put a small amount of olive oil in a pan that can transition from range to oven, and brown the chicken on both sides on the stovetop.

My Mom Made That: Apricot Goat Cheese ChickenOnce the chicken has been browned on both sides for 4 minutes, move the chicken into a 350 degree oven.  Mellow Man always places one or two whole apricots on top of the chicken to brown.  It should be fully cooked after 15 to 20 minutes.

My Mom Made That: Apricot Goat Cheese ChickenWhat is your favorite meal that your spouse makes?

 

 

 

Chicken Cordon Bleu {Emily’s Version}

This spring my sweet Mellow Man asked me to learn how to make Chicken Cordon Bleu, as he really the kind of Chicken Cordon Bleu they served at one of our favorite French restaurants. I hadn’t ever made it before, but I thought I could learn. Well, after practicing for a while, I think I have found a great and fairly easy Chicken Cordon Bleu recipe. We’ve had it almost every week for a month, so I think that Mellow Man has gotten his fill. Thankfully, every time I made it, he told me that it was delicious! Here’s the Chicken Cordon Bleu recipe that we’ve been using. I modified it from a very popular one found at All Recipes (which is one of my favorite places to find recipes).
My Mom Made That: Chicken Cordon Bleu
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Yakitori

A few weeks ago, I went to a great Garden Party at my local Home Depot, and got a number of delicious recipes and tips for summer gardening.  I was very impressed by how delcious the recipes was, and we are now including the Yakitori recipe in our regular spring/summer grilling repertoire.  I wasn’t completely sure what Yakitori was, but a little research revealed that Yakitori is Japanese skewered, grilled chicken.  I’m sure that there are number of different sauces that can be used to baste the chicken, but this is a version that I modified slightly from the version that Weber introduced at the Home Depot Garden party.  It has good flavor, and a bit of bite and tang.

My Mom Made That: Yakitori
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Chicken Parmesan Meatloaf

Mellow man loves Chicken Parmesan.  I don’t know exactly where it ranks, but I’m guessing that it’s in his top ten favorite meals.  I have a great crockpot version of Chicken Parm, and while my wonderful Mother-In-Law visited before Thanksgiving, she made a no-recipe version of Chicken Parm for Mellow Man to enjoy.  While we were cooking together, she asked me if I had ever made Chicken Parm meatloaf.  She mentioned that she had seen the recipe somewhere, and it combined the ingredients of a traditional meatloaf with those of Chicken Parmesan.  While meal planning on Monday, I thought, “Why not give it a shot?!” so I pulled out my tried-and-true meat loaf recipe and started tinkering with it.  I knew that I’d need to add Parmesan and Mozzarella cheese, marinara sauce and switch up the seasoning, but it wasn’t too hard to make my own Chicken Parmesan Meatloaf.  Mellow Man liked it, but the Big One shared that it tasted like regular ol’ meat loaf (which is NOT his favorite).  My poor little Monkey is still sick and not eating much, but he had one bite.

Chicken Parm Meatloaf
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Heavenly Slow Cooker Chicken Recipe

I’ve been meaning to post this recipe for a while.  MM loves chicken, boneless, skinless chicken breasts to be exact.  I am always on the look out for new recipes that add flavor and moisture to boneless, skinless chicken!  I found this one on AllRecipes, and we all enjoy it.

My Mom Made That: Heavenly Slow Cooker Chicken

This is one of the quickest, easiest of our regular slow cooker recipes, and should take five minutes or less to prep!  Plus, most of the ingredients are a regular part of my pantry, so I have an easy time getting it into the crock-pot for diner.  Here’s what you need:

  • 3-4 Boneless, skinless chicken breasts
  • 2 Tblspoons of butter, slices in to  8-12 smaller pieces
  • 1 container of onion and chive cream cheese
  • 1 can (10 3/4 oz) Golden Mushroom soup
  • 1 package dry Italian Dressing (ranch dressing mix will also work in a pinch)
  • 1 cup of white button mushrooms chopped

If you are in a big rush, dump everything in, sprinkling bits of butter over all of the ingredients evenly.  Be sure to stir a several points while it is cooking.

If you aren’t in a huge rush, mix cream cheese, can of soup and italian dressing together thoroughly in a bowl.  Sprinkle 1/2 of butter on bottom of slow cooker.  Add chicken to slow cooker.  Pour soup/cream cheese mixture over chicken and pour mushrooms on the top.  It will still need to be stirred, but won’t be as critical as if you did the dump and run version!

Cook 4-6 hours on low setting of slow cooker.

I’m sharing this recipe at: