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Old 06-26-2011, 02:34 PM   #1
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Charski's Roasted Chicken Breast Recipe

Does anyone have Charski's recipe for roasted chicken breasts? She used bone-in, skin-on breasts and flavored butter with different spices placed under the skin...then sprinkled the skin with garlic salt and something...?? I would like to make this for supper but can't find the recipe. Thanks!
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Old 06-27-2011, 09:48 AM   #2
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Kaos, was it this one maybe:

Stuffed Chicken Breasts with Gouda and Spinach

PREP: 20 min; BAKE: 55 min
Makes 4 servings

Stuffing chicken breasts is a beautiful way to dress up chicken. Not only do the stuffings add color, they are delicious as well! And, when sliced and fanned or arranged over sliced, cooked cabbage or revolution rolls, the presentation is elegant. Cook some rice for your company.

4 chicken breast halves (about 1 1/4 pounds)
Smoked Gouda-Spinach Stuffing (below)
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 teaspoons butter, melted

1. Heat oven to 375. Grease square pan, 9x9x2 inches.

2. Remove bones from chicken breasts. Do not remove skin. Loosen skin from chicken breasts.

3. Make desired stuffing. Spread one-fourth of the stuffing evenly between meat and skin of each chicken breast. Smooth skin over breasts, tucking under loose areas. Place chicken, skin sides up, in pan. Drizzle with butter. Sprinkle with garlic salt and pepper.

4. Bake uncovered 45 to 55 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Smoked Gouda-Spinach Stuffing

1/2 cup shredded smoked Gouda or Swiss cheese (2 ounces)
1/4 teaspoon ground nutmeg
1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain

Mix all ingredients

1 Serving: 355 calories (205 calories from fat); 23 g fat (8 g saturated); 100 mg cholesterol; 420 mg sodium; 7 g carbohydrate (1 g dietary
fiber); 31 g protein.

My notes say I didn't bother to remove the bones though.
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Last edited by Charski; 06-27-2011 at 09:51 AM..
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Old 06-28-2011, 02:36 PM   #3
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Thanks, Char! *bumpity bump*
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