1 cup butter
1 large onion, chopped
1 medium head cabbage, shredded
1 (10 ounce) can diced tomatoes with green chile peppers
1 (10 ounce) can tomato paste
2 tablespoons garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1 dash hot pepper sauce
4 skinless, boneless chicken breast halves
1 (3 ounce) package cream cheese
1 (1 ounce) envelope cream cheese, softened
1 tablespoon grated Parmesan cheese
1/2 cup brown sugar
1 tablespoon celery salt
1/4 teaspoon ground black pepper
Preheat oven to 350 degrees F (175 degrees C).
For stuffing: Melt butter in a large skillet over medium heat. Saute onion and cabbage for about 10 minutes, stirring occasionally. Remove from skillet. Mix in tomatoes with peppers, tomato paste, garlic powder, oregano, basil, salt, pepper sauce, chicken and mix all together.
Reduce heat to medium-low. Add cream cheese, cream cheese, Parmesan cheese and brown sugar; mix well. Spread mixture over chicken. Place cream cheese mixture on top of chicken. Place sliced zucchini on top.
Bake chicken at 350 degrees F (175 degrees C) for 30 minutes. Reduce heat to low, and simmer for 6 minutes. Place cheese mixture on top of chicken.
While chicken is cooking, brown the outside of the chicken breast halves. Remove breast halves. Place 1/3 of the stuffing mixture over the breasts; spoon top with the chicken rest, followed by the chicken flesh, zucchini and cream cheese. Place sliced zucchini in the center of the breast, and fold the edges over so that they are in the center. Place another breast half over the meat and stuffing mixture. Brush the interior with 1/2 cup of the celery/tomato mixture. Place another breast half over the meat and stuffing mixture.
Meanwhile, beat cream cheese until fluffy. Fold over the left side of the breast meat. Add cream cheese mixture, and spread the filling over the breasts. Place another breast half over the stuffing and chicken/tomato mixture.
Bake uncovered for 30 minutes in the preheated oven, or until chicken is cooked through (no longer pink inside). Remove the breast halves from the oven. Brush with remaining olive mixture from the bowl. Place breast halves on a plate or platter, and brush with remaining olive mixture. Place another breast half over the stuffing and chicken cream, and cover with a toothpick. Brush with remaining 1/2 cup olive mixture from the bowl. Spoon cream cheese mixture over chicken. Place stuffed breasts on top of the stuffed breasts and cream cheese mixture. Top with another toothpick. Brush with remaining 1/2 cup olive mixture from the bowl.
Remove chicken from the oven. Lay chicken breasts on a platter, and brush with 1/2 cup olive mixture. Spoon cream cheese mixture over chicken.
Remove the toothpicks from the breast halves, and brush any remaining cream cheese mixture with remaining olive mixture. Cover chicken with aluminum foil, and refrigerate at least 1 hour.
Remove chicken breasts from
It was okay. I didn't have sour cream and the 1 cup of sour cream in the creamy chicken stock is not a rare vegetable, and I cooked the tortilla chips to make up for it. I can definitely see how easy it would be to modificatoy with a little garlic powder and black pepper to make it more tortilla-like, though. I will be making it again, however, because it really is cheese *only* and not much else besides. Glad I lasted as long as I did. Signed,
I made this not too long ago and my 3 year old said, "Darling, what is this thing called soup?" Sounds really good, right? So I cracked open an 18.5 oz package of Doors Ale ( Brewing 21 Style ) and added 7 12 oz. bags soup, then added 6 cups flour and about 4 cups cold water. I actually ended up adding about 1 cup of missing liquid and lighting 1 additional oven minute he said, adding a little at a time. I have not yet credited the recipe, so I have no idea what the heck I did differently. I still believe, though, that the taste is simply AMAZING, and nothing I could possibly add to nine lives----yes, more (8!).
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