So, a few days ago when I was sitting in my thinking chair gazing out over the rolling fields, spring blossoming gardens, and forests of my sprawling (=7500/3000) acres in SW Washington State, I called my famous daughter Kelli Kelly to wish her a happy birthday. Besides her birthday wishes our call spanned my hinting of a need for some monetary help in replacing my old car and truck, her hinting of the need for her to get off of the phone to get her day going, and her also hinting that a meal that I had recently prepared might make a good subject for a “Fallon Post” article for her column. Lots of hints, so the subject of this recipe is the keyword “Hint.”
As a proud father, I have been reading “What’s Cooking in Kelli’s Kitchen,” aka “What’s Happening in Kelli’s Kitchen,” since I learned that she had a column in the “Fallon Post.” One of the recipes that I sent her for my world-famous Slumgullion has unfortunately never made it into her column. My recipe for Green Beans with Bacon and Onion was posted so I guess that I cannot be disappointed.
A few weeks ago, we decided to again follow a Keto diet as my blood sugars, blood pressure, and weight had all increased since that first of an uncountable number of bags of potato chips that started in the fall. We all have heard about chicken pizza but this one is Pizza Stuffed Chicken. This recipe is best accompanied by a steamed Keto friendly vegetable. Our choice here is either broccoli or Brussels sprouts. Note that this recipe is found in many different iterations on the interweb but has been adapted for our local tastes.
Ingredients:
4 or more skinless and boneless chicken breasts (hint: leftovers are really good)
Olive or avocado oil (I prefer to use avocado)
Italian Seasoning (I went through an entire 0.65-ounce bottle of Spice Islands when I made this recipe for 8 large breasts, so be liberal in the application)
Garlic cloves adequate to provide minced garlic that will give a hint of garlic. (My hint is not your hint, so the amount will differ.)
Black Pepper
Salt
Pepperoni (thinly sliced)
Garlic spaghetti sauce or marinara sauce
Sliced mozzarella cheese
Additionally required:
Baking pan of the size necessary to hold all of the breasts
Baking String (I use white cotton string)
Non-Stick frying pan with deep sides to capture hot oil splatter
Instructions:
Preheat the oven to 400° F. Pour enough of the sauce into the baking pan to cover the bottom.
Wash the chicken and then pat the breasts dry using clean paper towels or a cloth towel.
Using a sharp knife, cut pockets into each chicken breast, ensuring that you do not add your own special marinara to the mix by cutting your hand or finger.
Season the chicken thoroughly, inside and out, with the Italian seasoning, salt, and pepper.
Stuff the pockets with pepperoni, mozzarella, and adequate minced garlic to give that hint of garlic to the finished breasts. Then using kitchen strings tie the pockets closed.
Heat a non-stick pan over medium to high heat and add enough oil to coat the bottom. Sear the chicken on every side until it reaches a light brown color.
Remove the chicken from the pan and place it into the baking pan. Cover each breast with more slices of pepperoni and mozzarella. Then top with the remaining sauce.
Bake for 18-20 minutes until the chicken is cooked through. Remove from oven and let rest for a few minutes before serving.
Hint: that difficult to chew and digest bite of chicken is the string, so ensure that each tied string is removed before serving.
Now I have no idea the actual nutrition facts regarding this recipe. I have my nutrition facts:
Nutrition Fact: Yummmmmmmmmmmm!
Left-over Fact: Double Yummmmmmmmmm!
Earl Valentine
Father of Kelli and Erin
Amateur Winemaker (2018 Best in Show at the Washington State Fair, Puyallup WA)
Author of the bestselling* fiction “Identity – Dream Maker,” available on Amazon
*Bestselling in the author’s eyes only
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