Tuesday, August 10, 2010

Dill Chicken Pockets

Sorry I haven't posted much lately, I was busy with work and getting ready for my siblings' visit. They are here and we have had a blast so far. I am exhausted, but I am getting a break tonight because my little sister has gone to get a tattoo.! I guess I am ok with her getting one, even though I never would, but I did not want to watch because needles and blood make me sick! 
Vacations for our family have always been about food. Here is a list of food we have eaten so far. First stop was In-N-Out Burger on Saturday afternoon, Saturday night: Sushi, Monday Dinner: Umami Burger (my favorite so far), Tuesday lunch: more Sushi, Tuesday afternoon: Cupcakes!! I am sure Bryan will want In-N-Out burger again. Pictures will be coming soon, Ivy took her camera to the tattoo shop so I will post some later. 

I made this recipe up on a whim the other day. The dill was so refreshing and complemented the chicken and cheese well.

Dill Chicken Pockets
5-6 Chicken tenders or 2-3 chicken breasts
2 slices of laughing cow swiss cheese
2 sprigs of dill (2 TB chopped)
1/4 cup sour cream
Crackers or Italian, or Panko Bread Crumbs 
salt and pepper


Mix cheese and dill together until smooth.
If you are using crackers, crush them. (The crackers were good, but I would have liked the panko better, yet I didn't have any). Put crumbs in a bowl and season with salt and pepper.
If using tenders, pound until thin. If you are using breasts slice through the middle of the breasts (horizontally)  but not all the way through. 
Spread cheese on the chicken. If using tenders fold over. If using breasts spread cheese between the breast where you sliced it.
Dip chicken in sour cream, then in crackers and put into a baking pan.
Cook tenders on 375 for 25 mins, and breasts for 35 minutes.
Serve with a sprig of dill for garnish. I also served with my Spicy Roasted Corn with Feta and watermelon.

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