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Apr 1, 2020 - 9:01:27 PM
Players Union Member

Brian T

Canada

16477 posts since 6/5/2008

Al & Liz's stuffed chicken breast set this off. I ate 2 of these tonight.

10-12 skinless, boneless chicken thighs
An equal number of 16"- 18" cotton string pieces.
Oil 1+ 9" Pyrex pie plates and salt with garlic powder, S*& P and herbs.
Each plate will hold 10 chickens, maybe 12.

Make maybe 2 quarts of bread crumb stuffing like for a regular chicken. Crumbs, herbs , onion etc.
Add some cheap chicken stock to it and let it sit to get a little bit soggy/moist.

Preheat the oven to 400F.

Pick up a handful of dressing and give it a squeeze to make a cigar.

Lay that into the thigh, fold over the edges and wrap with a piece of string to keep it together.
No need for knots.
Trust me, you won't be clumsy for long.
Lay those "string chickens in the plate.
Bake covered for 45 minutes.
Open and pack with remaining dry dressing mix to soak up the juice..
Bake for another 20 minutes open to toast the dressing a little.

One pie plate and I've got 5-6 meals done but to add veggies and spuds.
Reheat from frozen covered 40 minutes per pair @ 350F.
= = = =
Wrap a slice of ham around a cigarette of Swiss cheese.
LOTS of herbs and into the thigh with the string for Chicken thigh Cordon Bleu.

Apr 1, 2020 - 9:23:09 PM
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3367 posts since 7/8/2010

Dang, Brian, that sure sounds tasty. Making a big batch makes a lot of sense.

Apr 1, 2020 - 11:06:53 PM
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Players Union Member

Brian T

Canada

16477 posts since 6/5/2008

I wanted chicken. I didn't want a whole boney chicken for myself to mess with all week long.
Stood in the grocery store and could see the whole concept in an instant.
Gawd! I even tied the strings with a knot in the first couple of batches! Not needed.

Everybody gets a couple little boneless chickens with dressing.
I enjoy watching guests hassle with the strings!
The chook sets up so well that the strings come off really easily.

One dish to clean up. 5-6 servings.
I've used good curry powder a couple of times with apple sauce on the side = pretty good.
Mostly for myself, I whop up Italian Mixed Herbs and mash that in a mortar & pestle.

Apr 2, 2020 - 2:21:25 PM

bubbalouie

Canada

13728 posts since 9/27/2007

Bird is the word! We're having chicken tonight. Cordon Blue stuffed & wrapped in prosciutto. 

One of Terry's specialties! 

Apr 2, 2020 - 3:53:17 PM
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Players Union Member

Brian T

Canada

16477 posts since 6/5/2008

Yum. I'd drop over if I could. Chicken Cordon Bleu is a food group all by itself. Another kind of Vitamin C.

Apr 2, 2020 - 4:15:43 PM
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3367 posts since 7/8/2010

Along with b complex.

Apr 2, 2020 - 6:56:25 PM
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bubbalouie

Canada

13728 posts since 9/27/2007

When my Grandpa was eating something really good he'd say.. " I don't know whether to eat this or rub it on!"

A member here used to sell boiled peanuts. His sign said.. "So good your tongue will slap yer brains out!" 

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