prep time: 25 minutes
cook time: 30 minutes
servings: about 4 dozen
ingredients:
2 pounds ground beef
1 small onion - finely chopped
1/2 cup roasted red peppers - finely diced
1/3 cup prepared pesto
1/4 cup plain bread crumbs
1/4 cup ricotta cheese
1 teaspoon salt
1/2 teaspoon pepper
steps:
1. preheat oven to 350 degrees. combine all ingredients and mix well. roll meatballs and place in a glass baking dish or a rimmed baking sheet. cook for 25 minutes.
- ladies' home journal, march 2011
Showing posts with label roasted red bell pepper. Show all posts
Showing posts with label roasted red bell pepper. Show all posts
7.20.2012
2.24.2011
blue cheese-stuffed chicken with buffalo sauce
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1/2 cup crumbled blue cheese
1 tablespoon sour cream
1 teaspoon fresh lemon juice
1/8 teaspoon black pepper
4 skinless, boneless chicken breast halves
1/4 cup flour
2 tablespoons milk
1 large egg - lightly beaten
1 cup breadcrumbs
1 1/2 tablespoons butter - divided
6 tablespoons roasted red bell peppers - drained and finely chopped
2 teaspoons water
1 teaspoon worcestershire sauce
1 teaspoon minced fresh garlic
1/2 teaspoon hot sauce
steps:
1. preheat oven to 350 degrees.
2. combine first 4 ingredients in a small bowl. cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. stuff cheese mixture evenly into pockets.
3. place flour in a shallow dish. combine milk and egg in a shallow dish, stirring well with a whisk. place breadcrumbs in a shallow dish. working with 1 chicken breast half at a time, dredge chicken in flour then dip in egg mixture and dredge in breadcrumbs. repeat procedure with remaining chicken breast halves.
4. heat a large ovenproof skillet over medium-high heat. add 1 tablespoon butter to pan, swirl until butter melts. arrange chicken in pan, cook 4 minutes or until browned. turn chicken over, place skillet in oven. bake for 20 minutes or until done.
5. while chicken bakes, combine remaining 1 1/2 teaspoons butter, bell peppers, water, worcestershire and garlic in a small saucepan over medium heat. bring to a simmer, cook until butter melts. remove from heat and stir in hot sauce. serve sauce with chicken.
- my recipes
cook time: tbd
servings: 4
ingredients:
1/2 cup crumbled blue cheese
1 tablespoon sour cream
1 teaspoon fresh lemon juice
1/8 teaspoon black pepper
4 skinless, boneless chicken breast halves
1/4 cup flour
2 tablespoons milk
1 large egg - lightly beaten
1 cup breadcrumbs
1 1/2 tablespoons butter - divided
6 tablespoons roasted red bell peppers - drained and finely chopped
2 teaspoons water
1 teaspoon worcestershire sauce
1 teaspoon minced fresh garlic
1/2 teaspoon hot sauce
steps:
1. preheat oven to 350 degrees.
2. combine first 4 ingredients in a small bowl. cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. stuff cheese mixture evenly into pockets.
3. place flour in a shallow dish. combine milk and egg in a shallow dish, stirring well with a whisk. place breadcrumbs in a shallow dish. working with 1 chicken breast half at a time, dredge chicken in flour then dip in egg mixture and dredge in breadcrumbs. repeat procedure with remaining chicken breast halves.
4. heat a large ovenproof skillet over medium-high heat. add 1 tablespoon butter to pan, swirl until butter melts. arrange chicken in pan, cook 4 minutes or until browned. turn chicken over, place skillet in oven. bake for 20 minutes or until done.
5. while chicken bakes, combine remaining 1 1/2 teaspoons butter, bell peppers, water, worcestershire and garlic in a small saucepan over medium heat. bring to a simmer, cook until butter melts. remove from heat and stir in hot sauce. serve sauce with chicken.
- my recipes
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