Recipes from Saturday, March 2nd

THE OPEN LINE – Saturday, March 02, 2019

AWARD WINNING STUFFED CHICKEN

Chicken:4 large skinless, boneless chicken breasts

1 cup shredded Swiss cheese

½ cup dried cherries

½ cup pecans, finely chopped

1 egg white, beaten

Mix together cheese and cherries.Split each breast to allow for stuffing.Stuff with one-quarter of the cheese/cherry mixture and close.Insert toothpicks to keep breast closed.Dip in egg white and roll in chopped pecans.Place in baking dish and bake at 350º for 90 minutes.Remove and serve with Summer Fruit Salsa.

FRUIT SALSA

1 cup fresh pineapple, chopped

1 cup fresh cherries, chopped

1 cup cantaloupe, chopped

1 cup honeydew melon, chopped

1cup mango, chopped

3 kiwi fruit, peeled and chopped

3 Tbls fresh mint, chopped

2 Tbls fresh lime juice

Combine all ingredients and toss gently.Chill for at least 1 hour before serving.

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