Chicken breasts are good in many ways and if you can find them on sale, you can save some money. Chicken breasts can be served baked or fried, with mushroom gravy poured over the top. Left over chicken breast meat can be sliced or ground for sandwiches. However, our favorite chicken breast recipe is Chicken Breasts Supreme. It is a meal in one. This recipe is not hard to do, but you will need to remove the bones and cut a pocket into the meat with a sharp knife. This meal is elegant enough to serve suppertime guests, and easy enough to family.
Chicken Breasts Supreme
- 6 whole chicken breasts
- 1 1/2 c. (Or one package) Stuffing mix
- 3/4 c. butter, divided
- 1/4 c. onion, finely chopped
- 2 Tbs. parsley, finely chopped
- 1/2 tsp. rosemary
- 1/2 tsp. basil
- 1/2 c. boiling water
- Salt, pepper, garlic powder and onion powder to season the meat
Heat oven to 350° F.
Cut chicken breasts in half; remove bones. Cut through the thickest part of each breast to form a pocket, but do not cut all the way through.
Sprinkle with salt, pepper, onion powder, and garlic powder.
Melt 1/2 cup butter in saucepan. Add the herbs, onion and stuffing mix. Add boiling water and mix well.
Fill pockets that you made in each chicken breast with stuffing mix. Secure with skewers. Place chicken on a rack in shallow baking dish, melt remaining butter, and brush over the chicken breasts.
Bake 1 hour or until the chicken tests done.
Serve with Supreme Sauce
- 1 onion, thinly sliced
- 5 Tbs. butter
- 3 Tbs. flour
- 2 chicken bouillon cubes
- 1 3/4 boiling water
- 1/2 c. heavy cream
- 2 egg yolks
- 1/2 tsp paprika
- 2 tsp lemon juice
Put thinly sliced onion and 2 Tbs. butter in a heavy cast iron skillet. Cook the onion over medium heat until until it is golden brown. Stir the onion occasionally to keep it from burning. Remove the onion to a small bowl.
Melt 3 Tbs. butter in the skillet you cooked the onion in. Blend in flour with a whisk and cook over medium heat for 30 seconds, stirring constantly. Remove from heat.
Add bouillon cubes to boiling water; stir until dissolved. Add boiling water to the butter, flour mixture, stirring constantly. Cook and stir over medium heat until mixture thickens and comes to a boil.
Beat together heavy cream and egg yolks. Stir a small amount of the hot mixture into egg yolks, stirring constantly. Return egg mixture to skillet. Cook and stir over low heat, until mixture just comes to a boil. Do not boil or the mixture will curdle.
Stir in paprika and lemon juice.
Serve over Chicken Breasts and/or mashed potatoes