I usually make this with reduced-fat Dubliner cheese, which melts beautifully and gives us the same gooey, rich cheesiness with fewer calories and less saturated fat. You can use chicken thighs (cooked to 170°F) instead of chicken breasts, which reheat better because they are not quite as lean. Either way, the chicken is also very good served cold the next day.
from Recipe | The Kitchn http://feeds.thekitchn.com/~r/thekitchn/recipes/~3/z8qlfq-Vx_A/recipe-dubliner-cheese-and-tomato-stuffed-chicken-breasts-recipes-from-the-kitchn-217153
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