Nothing like some fresh baked bread right? Especially when I am using my bread bowl that has been passed down to the 4th generation! My great-grandfather actually carved this bread bowl out of wood and I do love using it. This sweet bowl has been used for a lot of things such as holding fruit, baked goodies, baked bread and more!And you know I name everything so I named him after the man that made him...Henry!
I am now known as the BREAD making fool...LOL! I do love to bake bread so made several different batches. Decided to go with french rolls with this batch.
OOH....came out so pretty don't ya think?
And how about a basic round loaf with fresh Rosemary and fresh Dill?
Looks pretty tasty to me!
If you'd like this basic bread recipe then pop over to this link that I blogged about...
You can add any extras you'd like such as herbs, cheese and etc. I add my herbs/cheese when mixing the bread before the first rise. Super easy and so many different variations. Remember, this is wholesome, fresh bread with no preservatives. It will last in frig about a week. But you can make extras and freeze them.
Now for the stuffed chicken breast recipe.
For me and my man we fixed two chicken breast but you can adapt the recipe to how many you are cooking for. Place your chicken breast on top of a large piece of foil.
1: 2 nice size chicken breasts-washed and dried
2: Season with whatever you want to season them with. I used Old Bay, salt and pepper, paprika, lemon pepper and a dash of garlic powder.
3: I used 1/2 of a half of block of cream cheese room temp.(I took a block of cream cheese and halved it and then halved it again)
4: 3/4 cup of frozen spinach with all the water squeezed out.
5: Shredded pepper jack cheese
6: Take your cream cheese and place it in a bowl. Mix your spinach in it. Coat the chicken breast really good with your mixture. Sprinkle chicken breast with shredded cheese of your choice. I used pepper jack. **Now, because I did not flatten out the chicken breast** (next time I will just a little) I soaked a few toothpicks in water so they would not burn on the grill. After about 5 minutes of soaking I took the toothpicks and placed several here and there to secure the chicken breast together to keep the stuffing secure inside the breast. **Don't forget to take the toothpicks out when cooked**. Now take another piece of foil and secure the chicken breast so that they are closed up good inside the foil packet. I used a gas grill and we cooked it on top burner on low. Cook for about 20-25 minutes. Depending on how big your chicken breast are. Let sit for about 5-7 minutes before eating. So juicy and tender. You can cut it with a fork.
To check to see if your chicken is cooked....lift the foil slightly and push your fork into the chicken breast and if clear juices run out it is done.
Added some corn on the cob with a salad...
Add some fresh baked bread and YUM-YUM!
What's for dinner at your house tonight?
Hugs and blessings, Cindy