Tuesday, December 6

Spicy Stuffed Chicken Breasts

Ok, first of all: THIS !!!!!!!

Second of all: If I could take a picture of my camera, I would. (Ok, I understand how mirrors work people, but c'mon it wouldn't be the same.) I can't stop being obsessed with it. This came to mind yesterday: I actually can't wait until it snows, so I can take awesome pictures in the snow. Of Jagger. And of course other things...
This will have to do for now .. breasts.
Third of all: It has come to my attention that I need to buy some stamps. I haven't bought stamps in maybe 3 years. And I just realized I have literally no idea how much they might cost anymore. Also, do I have to go to the post office? Because their hours are extremely inconvenient! And honestly, my own lack of knowledge/ apparent lack of usage of the good ol' USPS just makes me feel badly for the poor postal system and now I want to buy extra stamps and mail tons of useless stuff. 

Anyone down for a chain letter? Speaking of chain letters, are there people out there right now mailing 10 friends copies of a letter that claims to get them into the Guinness Book of World Records? Or was a phenomenon that died in the '90's with parachute pants? (Dear Lord, please bring back parachute pants.) (Please follow that link and enjoy the epicness that is parachutepants.com. Although, I could just be paranoid, but I wouldn't recommend that anyone actually buy any parachute pants from that site I just linked you too. Seems a tad shady.)

Ahh yumm!
And now that I've gotten us all reminiscing about parachute pants and chain letters, nothing seems more appropriate than this video:

Break it down!

Whooaaaaaaa whoooaaaaaa whoa.

Soundtrack: Hmm.. The new Black Keys album is pretty seriously awesome. Please find a way to download this... legally ;)

Spicy Stuffed Chicken Breasts
Serves 3 (for 4, add an extra breast and 1/3 more of everything, obviously)

3 medium sized chicken breasts, pounded down to about 1/4 inch (the most important thing is uniformity in the thickness)
salt & pepper
1 large egg, lightly beaten
1/2 c Italian-style breadcrumbs
1/4 tsp dried rosemary
1/2 tsp chipotle seasoning (use more or less according to taste)
1/4 tsp dried oregano
1-1 1/2 c. fresh arugula
1/4 c grated Pecorino Romano cheese
cooking twine

Preheat the oven to 350 degrees. Season chicken breasts with pepper and salt. Allow to sit for 5 minutes.

In a shallow or large bowl, whisk together the breadcrumbs, rosemary, chipotle, and oregano.

One at time, dip the chicken breasts into the egg and coat with breadcrumb mixture. Press the chicken hard into the bread crumbs to make sure they stick. Transfer the breaded chicken breasts to a greased baking dish and arrange side by side.

Top each chicken breast with 1/3 of the Pecorino cheese and 1/3 of the arugula. Working with each breast, one at time, slip a 12" piece of twine under the breast. Gather the arugula together and wrap the chicken around the greens until the ends meet. Wrap the string around the chicken and tie together. Repeat for each chicken breast.

Bake at 350 for 30 minutes. Check for done-ness before serving.

This looks so real you could eat it! But don't... it's raw.

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