Posts Tagged ‘Lion House chicken’
10-12 seven-ounce boneless skinless chicken breast
2 cups breadcrumbs
5-6 cups cubed Lion House Rolls
1 onion diced
3 stalks celery, diced
1 cup sliced mushrooms
1 cup butter
1 tbsp rubbed sage
3 cups chicken stock
Salt and pepper to taste
Toast the roll cubes in the oven at 300 degrees until crisp and lightly browned. Sauté the celery, onions and mushrooms in butter until onion is translucent. Add the sage garlic and chicken stock and bring to a low boil. Season with salt and pepper to taste. In a large bowl, add hot mixture to the roll cubes – tossing continuously. Add enough of the liquid to make the cubes soft, but not soggy. Portion stuffing mixture into 10 to 12 equal parts. It may be necessary to pound the chicken breast out with a mallet in order to wrap them around the stuffing. Place them between sheets of plastic wrap and pound to an even ½ inch thick. Bread one side of each chicken breast with the crumbs. Hold the chicken breaded-side down in one hand – put stuffing on top of the breast, fold over and secure with toothpicks. Bake in 350 degree oven until internal temperature reaches 155 degrees.
Honey Dijon Sauce
½ cup honey
2 cups mayonnaise
1/3 cup Dijon mustard
Mix honey, mustard and mayonnaise together and chill. When chicken is cooked, drizzle sauce over hot chicken and serve.
SERVES: your whole family and your favorite neighbor.
(Recipe compliments of the Lion House Executive Chef, David Bench)