Today, not only am I going to share my menu for the week (which for a change, was completed last FRIDAY!) . . .but a new recipe and new technique I tried last week.
If you recall last week, I did not do a menu plan Monday post. . .I just didn't have the imagination to make one. . .but we made it through the week with a Rotisserie Chicken and Pancakes rounding out my "Star of the Week": Chicken Stuffed with Golden Onions and Fontina. I have NEVER stuffed a chicken breast before. . .but I did it. This recipe uses mostly ingredients you would have on hand, and I got a perfect sized block of Fontina cheese from Whole Foods for only $4.
I got myself all set up. . .
I slit open the breasts without cutting my hand or mangling the chicken. The stuffing came out great, and in it went.
The chicken cooks in a pan, then you use the same pan to make a quick and easy sauce.
I served them with green beans - and John and I loved them. The kids weren't overly fond of it - but they are not adventurous eaters unfortunately. Sorry for the shadowy picture - if I'm going to cook great food, I'd better learn how to photograph it better!
Onwards and upwards with my plan for this week:
Monday - Chicken Corn Chowder (poor planning as this will be the warmest day of the week)
Tuesday - Ravioli & Salad
Wednesday - Stuffed Flounder, roasted potatoes and green beans
Thursday - Creamed beef with noodles and peas (one of my mom's go-to recipes when I was growing up)
Friday - Take Out
Saturday and Sunday - TBD
What's on your plan?
catch you soon -
this chicken dish looks AWESOME! Stuffed chicken is super tasty - sometimes it's a pain because it takes longer to cook. I can't wait to try it!
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