Friday, February 18, 2011

Tales From the Crock Pot Rookie...

Well my third crock pot chicken adventure was a FLOP.
Promise to self: I will never cook chicken for 8 hours. EVER.

I tested out a pesto ricotta stuffed chicken recipe a friend gave me, and the stuffing and sauce tasted so good, but the chicken was just overcooked and dry. It was trash.

When in doubt, make pasta!

I cooked up some whole grain pasta and tossed it with some bell peppers, olive oil, salt, pepper, and leftover (not that had been stuffed! eww) ricotta, and pesto, and a bit of the mushroom & white wine sauce from the chicken (not so eww)
And we had decent enough dinner.

I tend to make what I call "kitchen sink pasta" all the time...mostly for myself because the combinations I come up with scare the boyfriend.  And they are always best with fresh mozzarella chunks, or other cheese. I have added olive tapenade, wilted spinach, and all kinds of other leftovers and it always turns out great! (to me!)

So, I learned I need to figure out a way to pound chicken thinner, because the stuffed chicken rolls were more like struggling fat tacos. I also learned....DO NOT EVER COOK white meat chicken breast for more than 3-4 hours. Just stop doing it.

I meant to do it for 3 hours, but it got late, so I changed it to 8 hours on low instead...lazy.

I am going to try this recipe again sometime and not screw it up!

Here is the recipe  (Thanks Katie!):

Pesto-Stuffed Chicken Breast (makes 6 servings)

1 cup - ricotta cheese
¼ cup - Parmesan cheese, grated
½ cup - prepared pesto sauce
6 - Chicken breast, pounded thin
salt and pepper
½ can (10 3/4oz) - condensed cream of mushroom soup
¼ cup - milk
¼ cup - white wine

In a small mixing bowl, combine the ricotta, Parmesan cheese, and pesto. Place a dollop of the pesto-ricotta mixture on each chicken breast. Roll up each chicken breast and secure with a wooden pick or cooking string. Season each roll with salt and pepper. Arrange the rolls in the slow cooker.
In a small bowl whisk together the soup, milk, and white wine. Pour the sauce over the chicken breast rolls.
Cover; cook on low 4 to 6hrs (or on high 3 to 4 hrs).
Garnish each chicken breast with toasted pine nuts and fresh basil leaves. (optional)

Oh, and just wait for more rookie stories, because I finally just took my sewing machine out of the box yesterday... YIKES.

1 comment:

  1. I love that you are learning to use a crock pot, I am too!! I swear my mom cooked out of it once a week but I never paid any attention! We have a friend who is a chef and his wife crock pots everything and I swear everything that comes out of it tastes like a gourmet meal!!! She keeps giving me recipes but mine never taste as good! We have had two successful dishes and one horrible fiasco (never mix up the cooking time, if it says cook 6 hours on medium don’t leave it cooking for 10!!! We had a lovely meal of dried up leather!). I don’t know if I sent you the link to my favorite blog yet but here it is http://thepioneerwoman.com/ I love it!! This woman is amazing!!! She makes the best food!!

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