A classic recipe that I've followed for years without altering much. You can experiment with different types of fillings such as Gouda or Cheddar cheeses.
4 boneless, skinless chicken breast halves
salt & pepper
thin sliced ham or proscuitto
thin slices Swiss cheese
1 c. dry, unseasoned breadcrumbs
1/4 c. minced parsley
1 tsp. salt
1/2 tsp. black pepper
1 large egg
1 tsp. water
1/4 c. flour
1 1/2 Tbsp. butter
1 1/2 Tbsp. olive oil
Place breasts between sheets of waxed paper and gently pound with a mallet until 3/8 inch thick. Season with salt and peper to taste. Cover half of the underside of each breast with a slice of ham or proscuitto and a slice of swiss. Press edges firmly to seal. Make a 1/2 inch cut along the folded edge of the breast to prevent the packet from opening during cooking. Combine breadcrumbs, parsley, salt and pepper in a shallow bowl. Whisk together egg and water in another bowl. Spread flour on plate. One at a time, press both sides of each packet in flour, then dip in egg and coat with breadcrumb mixture. Heat butter and oil in a heavy 10-12 inch skillet over medium high heat until fragrant and brown. Place packets in skillet and saute until nicely bowned, 3-4 minutes. Using tongs or spatula, turn packets and cook 3-4 minutes more. Drain on papertowels and serve immediately.
This recipe doesn't have any specific measurements. It was given to us by one of George's co workers. You'll just have to experiment and figure it out like we did. Believe me, that's half the fun!
Cubed chicken or beef
soy sauce
cornstarch
oil
black pepper
minced garlic
sesame oil
oyster sauce
salt
water
vegetables (your choice)
Mix soy sauce, cornstarch, oil and black pepper in small bowl. Mix in cubed chicken. Let sit 5-10 min. Stirfry chicken in oiled wok. Add garlic, then stirfry vegetables. Add water. Add cornstarch as needed. Add oyster suace near end, with salt. Just before finished, add sesame oil. Caution: Use high heat for vegetables!
**If you're not sure where to get oyster sauce, check your local supermarket in the asian food section.**
These are the kabobs that made an appearance at every spring tailgate and often on our dinner table in State College because they were our housemate, Ken's favorite.
3 Tbsp. soy sauce
3 Tbsp. brown sugar
1 Tbsp. sesame oil
1/4 tsp. ginger
1 Tbsp. and 2 1/2 tsp. sherry
1/4 tsp. garlic powder
8 skinless, boneless chicken breasts, cut into chunks
1 20 oz. can of pineapple chunks, drained
1 onion, cut into chunks
In glass dish or bowl, combine soy sauce, b.sugar, sherry, oil, ginger and garlic. Mix. Add chicken, pineapple and onion. Toss to coat. Refridgerate 2 hours or overnight.
Preheat grill to medium high. Lightly oil grate. Alternate chicken, pineapple and onion chunks on wooden or metal skewers. Grill 15-20 min, turning halfway through to brown evenly.
** We recommend marinating at least overnight. Fresh pineapple is yummy too! We also usually don't have to cook these as long as specified. **