Last week, I asked Larry what he would like for Valentine’s Day Dinner.
“Some kinda stuffed chicken,” was his response.
So, I scoured the internet to find a recipe befit of cupids, and came across a recipe for Ham-and-Cheese Stuffed Chicken Breasts.
Let me explain…
In college, we would have monthly “birthday dinners” served at the Longwood dinning hall. The dinning hall chefs would prepare chicken cordon blue, spiced and steamed shrimp, and sirloin steaks. They would hand whip mashed potatoes, and drench the veggies in butter and love. There was even an oversized sheet cake decorated with colorful birthday balloons and confectionery flowers.
Each hair-netted server would lovingly ask, “Wha’chu want sugah?” And serve you generous proportions of your highly anticipated “birthday dinner” favorites.
Seeing as how there were only two restaurants in Farmville at the time (yes, I went to college in a town called Farmville), you can understand why this meal was so highly coveted by starving college students!
So, what could be more perfect for a romantic dinner at home for two Longwood alumni on Valentine’s Night to bring back memories and rekindle the flame for that beloved “birthday dinner.”
Adapted from the Foot Network.
- 1/4 cup grated Swiss Cheese
- 2 Tbsp chopped ham
- 2 tsp Dijon Mustard
- Freshly ground pepper to taste
- 2 boneless, skinless chicken breast
- 1 egg white
- 1/2 whole wheat dry bread crumbs
- 2 teaspoons EVOO
Mix cheese, ham, mustard and pepper in a small bowl.
Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up the breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.
Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. (Discard leftovers.)
Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170°F, about 20 minutes.
For me, I baked Portobello Mushroom Caps stuffed with feta cheese, sun dried tomatoes, black olive slices, and Italian seasoning.
Both main dishes were served with a side of blanched asparagus. To blanch the asparagus, snap the off the ends where they naturally bend and break. Add one to two inches of water to a small sauce pan and bring to a boil. Add asparagus and boil until they turn bright green.
Drain water. Drizzle with a little EVOO. Season with salt and pepper (the more pepper the better!).
For dessert (two ‘s’s for dessert, ‘cause you always want more!), we had Semi-Vegan Chocolate Peanut Butter Cups adapted from Alicia Silverstone’s The Kind Diet. Her PB cups were, of course, vegan. Mine are semi-vegan as I used what I already had at home in the pantry. (If you want the vegan version, just click on the link above.)
- 1/2 unsalted butter
- 3.4 cup crunchy peanut butter
- 10 graham crackers smashed to pieces
- 1/4 cup brown sugar
- 10 oz. Pure Belgian Chocolate Chunks
- 1 cup soy milk
- 12 muffin paper tins
- handful of roasted peanuts
Melt the butter in a saucepan over medium heat. Stir in peanut butter, smashed graham crackers, and sugar. Mix well. Remove from heat. Spoon about 2 Tbsp of the mixture into the bottom of the muffin tins.
Next, combine the chocolate and milk in another pan.
Stir over medium heat until the chocolate has melted.
Spoon melted chocolate over the peanut butter mixture.
Top with desired amount roasted peanuts and stick in freezer for approximately 1 hour until firm.
Larry has already eaten two! 🙂
I hope you enjoyed your Valentine’s Day!