haha… I don’t know if it is just me being immature, but the name of this recipe makes me chuckle. Seriously, that is what it is called! This is my first recipe for my Cookbook Challenge, adapted from the Reader’s Digest Microwave Cookbook. The original recipe served 8, but it was just my brother and I home tonight so I quartered the recipe. There is no way that 8 serves would have fit in the microwave all at once anyway, you would be pushing it to get 4 in there. I doubled the amount of cheese mixture and breadcrumbs that were called for as there didn’t seem to be enough.
The flavours in this were delicious, but as can be the case with microwaving meat, the chicken was a little bit dry. I have a feeling that had a little bit to do with the fact that I had to let it sit for a while. When I went to take a photo my camera decided it had no batteries so I had to let it charge for a little while, plus the vegies weren’t ready yet. So, time your vegetables properly and make sure you are ready to eat it as soon as it comes out of the microwave and your chicken should be nice and moist, or at least moister than mine was.
Cheesy Chicken Breasts (Serves 4)
Combine 250g softened cream cheese, 1 1/2Tbsp milk, 4 finely chopped spring onions, 2Tbsp finely chopped fresh parsley, 2tsp chopped fresh thyme & 3 crushed garlic cloves in a bowl and mix to combine. Season to taste with salt & pepper. Cut a slit in the thickest part of 4 skinless chicken breasts and spoon an equal amount of cream cheese mixture into each.
Combine 1C multigrain breadcrumbs & 3tsp paprika on a plate. Carefully dip chicken into 60g melted butter and then coat in breadcrumbs all over. Place in a greased microwave safe casserole dish and cover loosely with greaseproof paper. Microwave on high for 15 minutes, or until tender, checking halfway through cooking time. Cut through the thickest part of one of the pieces to make sure the chicken is cooked through. Serve with steamed vegetables and mashed potato, or a salad.