1. PROSPECTIVE STUDENTS
2. CURRENT STUDENTS
3. FACULTY & STAFF
4. ALUMNI
5. COMMUNITY & FRIENDS

1. CAMPUS LINKS
   1. Inside UNCG
   2. University News
   3. Admissions
   4. Academics
   5. Libraries
   6. Administration
   7. Research & Centers
   8. International Programs
   9. Continuing Education
      & Outreach
   10. Technology
   11. Arts & Entertainment
   12. Athletics
   13. Employment
   14. Corporate Resources
   15. Giving to UNCG

Category: Best Freezer Treasure

Second Place Category Winner!

Author:

Jennifer Hedrick

Recipe Name:

Stuffed Clucker

Recipe Description:

A stuffed chicken breast that's great for pre-prep and freezing. A recipe that is great for "junior" chefs.

Ingredients:

• 5-6 boneless, skinless chicken breast halves
• 1 14.6 oz can of Italian style diced tomatoes

Stuffing Ingredients:

• 1/4 cup yellow, sweet onion (chopped fine)
• 1/4 cup red bell pepper (chopped fine)
• 1/8 cup of olives (any olive you love, chopped)
• 1 tablespoon garlic (chopped)
• 2 tablespoons fresh rosemary (may substitute for 1 tablespoon dried rosemary)
• 1/4 parmesan cheese (grated)
• 1/4 cup mozzarella cheese (grated)
• Salt and Pepper to taste

Directions:

Combine all stuffing ingredients in large mixing bowl. Create a pocket within the chicken breast by slicing midway through each breast. Stuff each pocket with the previously created mixture. Place breasts in baking or casserole dish. Cover with diced, canned tomatoes. Freeze or bake. Fresh baking: 350 degrees for 45 minutes. Frozen Preparation: 350 degrees for 70 minutes. We serve over Barilla's piccollini pasta (miniature sized pasta) for added fun for the kids.

Return to Recipe Index

Page updated: 24-Apr-2009

Accessibility Policy