Very few recipes are meant to be static. They are best as they evolve and every different chefs put their own special take on them. I am really happy that today’s guest blogger, Tammye from tammyehoney, has taken a recent recipe that I posted and made it her own. Check out Tammye’s version and check out her site tammyehoney…
My husband is a retired Warrant Officer from the Army. We were married on 9/9/2009 without realizing the date… We live in a small rural community called Woodlawn, TN which is just outside of Clarksville, TN and Ft. Campbell, KY. We have a quaint ranch home with a few acres of land that is just enough to keep our two dogs and two cats happy. (Also our lawn care people who are locals). We have a fixed income since he has the pension and I am disabled. Cooking is something that I enjoy doing as much as my skinny hubby enjoys eating.
I did not post this recipe on my website as I wanted to post it first on the Ranting Chef. Although I have really modified the recipe, it has the same basic idea and came out delicious.
I noticed that you had used cornstarch…tsk, tsk! I on the other hand, being allergic to corn knew that this recipe was going to tremendously change lol…
I was proposing to use Chicken Thighs, three types of cheese which consisted of Sharp Cheddar, Feta Cheese and Cracker Barrel Mediterranean Herb Cheese. All of these are corn free and worked beautifully in the recipe. I baked my stuffing with Chicken Thighs on the top after browning them at 350 degrees Fahrenheit.
Since I had 5 thighs to work with, I left the skin on to bake…I added 2 red delicious Apples to the stuffing. I also added Vegetable Broth to the stuffing to moisten since the chicken would not be wrapped around it. I also added a hint of the white wine to the stuffing to offset the sweetness of two full apples.
- 2 skinless, boneless chicken breasts
- 1/2 cup chopped apple
- 2 tablespoons shredded Cheddar cheese
- 1 tablespoon Italian-style dried bread crumbs
- 1 tablespoon butter
- 1/4 cup dry white wine
- 1/4 cup water
- 1 tablespoon water
- 1 1/2 teaspoons cornstarch
- 1 tablespoon chopped fresh parsley, for garnish