chicken type thing...for tonight.

[nightowl]

i was thinking some chicken breast fillets stuffed with some homemade type of garlic butter thingy with herbs (technical term). with veg and new potatoes.

at what point should i be stuffing them to avoid that lovely smell of burnt buttery stuff (also technical term).

not that i just throw things together and hope for the best of course, or anything, like.

I stuff mine while raw, but use a nice chunk of cold butter straight out of the fridge, then tons of garlic and a good squeeze of lemon all over, then sprinkle parlsey over.
I stuff mine with portobello mushrooms and then wrap parma ham round - my fav meal atm.

sounds good. i love mushrooms but ds hates them (along with most things).

but i can hide them in the chicken, cant i

i am going to show how ignornant am of food, altough i'm getting to be a Better Cook, but, Kelly, do you chop up the 'shrooms or what???

yes!

I also tend to scatter some extra ones in the dish around the chicken which soak up the butter that leaks out, because I absolutely love them.

we really need a drool emoticon here.

i now stink of garlic.

lol - yes i was struggling with the image of the hugest chicken breasts ever!!!!!!!
That sounds delish. how long do you cook it for and is the parma ham wrapped round for the whole cooking time? and what do you serve it with? mmmmmmmm

i got images of that holiday feeling, and trying to body slam the suitcase shut lol!

yep, parma ham wrapped round for the whole time. As long as you use plenty of lemon juice, it won't crisp up. Check that the parma ham you use isn't too salty, otherwise it overpowers the lemon. About 25 minutes I think, I'm afraid I don't really tend to time things, jsut elave them in til cooked!

Serve it with whatever you like really, I've had it with new potatos, and I pour some of the melted butter out of the dish over them, or made garlic and lemon mash to go with it. Fine trimmed green beans go very well with it too.

jsut got the suitcase analogy.

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