Ingredients:
3-4 Large boneless skinless chicken breasts
2 eggs
1 cup celery diced
1 cup onion diced
2 cups shitake mushrooms roughly chopped
1/2 stick unsalted butter
I 8 oz. can corn
2 tbsp. brown sugar
salt & pepper
Crisco
Swiss (or other) cheese
Sugar snap peas
Mix one box of Jiffy with the eggs, brown sugar, corn, salt pepper, and just enough milk to make a thick batter. You can throw in some diced jalapenos if you like.
Make sure to grease the pan with Crisco for nice crispy edges.
Here's a cool way to get muffins out of the pan using a large spoon... click for video.
Dice the celery and onion fine.
Remove the stems and chop the mushrooms.
A nice rustic chop.
The default sautee- butter and a little olive oil.
Saute until translucent...
and then crumble the muffins in.
Add stock slowly until you get a moist but not too wet stuffing.
Stir to incorporate everything and let it cool.
Season the meat...
and pound it out about 1/2" thick.
After it sits you should be able to form these shapes with your stuffing- about the size of a medium baked potato.
Put a slice of the cheese on and cover with the breast. Tuck it all the way in underneath- much easier to do than rolling and tying, and no worries about the inside not coming up to safe temperature.
A little salt & pepper on top and drizzle with olive oil or melted butter.
Place in 4500 degree oven on the upper rack and bake for 30 minutes.
Yum!
Serve with fresh sugar snaps...
...and the leftover stuffing- put in a baking dish and brown it while the chicken is cooking.