Chicken Breast Recipe Hunting

Newbs

I've got some bone-in, skin-on chicken breasts thawing for tonight's dinner. Looking to draw upon the experience of you fine people for your recipes/methods. I prefer savory to sweet. There was a post a while back that showed pics of chicken breasts with a white sauce but I can't find it now. If anyone has had any successes that they'd care to share, I'm all ears.[p]Cheers,[p]John

Kelly Keefe

Newbs,
I believe the recipe you're looking for is at the following link. Personally, I like to make the sauce a day or two before so it can mellow, but you don't have to.[p]HTH[p]Kelly
[ul][li]Chicken in White Sauce[/ul]

Newbs

Kelly Keefe,[p]
Thanks much Kelly. Might try that recipe unless someone else posts something that grabs my attention.[p]Cheers,[p]John

JM3

Newbs,[p]While I haven't done this on the egg, I'm sure you could. I might start it direct to brown the chicken and then move to an indirect set up on a small pan or dish so that you could cover them with the left over stuffing and remaining blue chesse dressing.[p]I made it several time before I got my egg and really liked it.[p]John[p]INGREDIENTS:
1/2 pound smoked sausage (andouille), sliced thinly
1/2 pound fresh button mushrooms
3 tablespoons chopped green onion
1 teaspoon minced garlic
4 tablespoons blue cheese salad dressing, divided
3 chicken breasts
1 tablespoon Cajun-style seasoning [p]

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[p]DIRECTIONS:
To Make Stuffing: Brown sausage in a large skillet over medium high heat; once sausage starts to brown, add mushrooms and saute for 5 minutes, then add green onion and garlic and saute for another 2 minutes. Remove stuffing mixture from heat, put in a food processor and add 1 tablespoon salad dressing. Process slowly in processor, roughly chopping.
Preheat oven to 375 degrees F (190 degrees C).
Cut 2 inch slits in sides of chicken breasts and stuff with as much stuffing as breast will hold. Season both sides of breasts liberally with Cajun-style seasoning and sear in a hot skillet for 1 to 2 minutes per side, then place in a lightly greased 9x13 inch baking dish. Top with leftover stuffing and remaining 3 tablespoons salad dressing.
Bake at 375 degrees F (175 degrees C) for 30 minutes or until chicken is cooked through and juices run clear.

Newbs

JM3,
Thanks very much....that sounds great.[p]John