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Looked too good not to try! Recipe time….

Posted on April 27, 2009
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Jack Corzine has written 148 post in this blog.

I'm a 49 year old Union Ironworker who has numerous interests. Currently I am close to receiving my AAS in Network Administration in Security and am seeking a career change over to the IT field. I love to cook, love my wife and family, and love to live life as fully as I am able to and I try to reflect that in my writings here. Hopefully you will be able to take something from what I place here and put it to good use. Please feel free to comment on anything you wish to here, tell your friends about this website and come back for me. May the Lord God bless and keep you.

Recipe: Emeril’s Honey Drenched Stuffed Chicken Breasts

Summary: Saw this on Emeril’s show today, will fix it later this week! Will post pictures as I make this dish. As always, ENJOY!!

Ingredients:

  1. 4 chicken breasts (skinless, boneless)
    1/4 cup honey
    2 to 3 Tblsp mustard
    ground cayenne pepper to taste
    salt to taste
    2 cups corn flakes
    1/2 to 1 cup pecans (or whatever nut you like)
    blue cheese
    bacon

Instructions:

  1. Preheat oven to 375 to 400 degrees. Take honey, mustard, cayenne pepper and salt and mix them together in a bowl large enough to dredge your chicken breasts in. Set aside.
  2. Crush the corn flakes and finely chop the pecans and mix thoroughly together. Place in a shallow dish that is large enough to dredge your chicken through. Set aside.
  3. Take your chicken breasts and lay them flat on the cutting board, taking your knife and laying it flat (parallel to the board) cut a pocket into the breast being careful to not cut entirely through the breast. Place blue cheese into the pocket and fill the rest of the pocket with crumbled bacon. Close pocket and press to “seal” the pocket. Dredge the stuffed breast through the corn flake and pecan mixture. Place on foil lined baking dish and bake in oven for 45 to 48 minutes.

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