(Since 1999)

RECIPE SECTION - Over 10,000 Recipes


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free Magazines   |   Food_Festivals_&_Shows

You are here > Home > Recipes


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.



All Fired Up!
by Margaret Howard
Mediterranean flavors of olive, oregano, Parmesan and garlic permeate these succulent chicken breasts. Sliced, the breasts display the attractive marbling of the stuffing. Plan for leftovers. These chicken breasts are as good, if not better, served cold, a day later.
Makes 4 servings


    • 1 cup soft bread crumbs
    • 1/4 cup milk
    • 1/4 cup finely chopped black olives
    • 1 Egg
    • 1/4 cup grated Parmesan cheese
    • 2 tbsp chopped fresh parsley
    • 1½ tsp dried oregano or 2 tbsp fresh
    • 1 clove garlic, minced
    • Salt and freshly ground pepper

    • 4 boneless, skinless chicken breast halves
    • 1/2 cup dried bread crumbs

    Wine Sauce
    • 1 cup dry white wine
    • 2 tbsp capers, rinsed and drained
    • 1 tbsp melted butter or margarine
    • 1/2 cup chicken broth
    • 1 tbsp each: cornstarch & chopped fresh parsley


1. For stuffing: In small bowl, soak bread in milk for 5 minutes. Stir in
olives, egg, cheese, parsley, oregano, garlic, and salt and pepper to taste.

2. For chicken: Cut a pocket in the thickest part of each chicken breast,
fill with some of the stuffing and close with toothpicks. Coat chicken
evenly with dried bread crumbs.

3. Preheat grill on medium. Place chicken breasts on oiled grill rack. Close lid and cook for about 10 minutes per side or until brown. Lower heat to medium; continue cooking until meat is no longer pink inside, juices run clear when meat is pierced and an instant-read meat thermometer reads 165°F; turn once.

4. For sauce: Meanwhile, in small saucepan, combine wine, capers and butter. Heat for 5 minutes or until hot. Combine chicken broth, cornstarch and parsley; stir into wine mixture; cook for 5 minutes or until slightly thickened, stirring often.

5. Remove chicken breasts from grill to cutting board. Cover with foil for 5 minutes. Carve each breast crosswise into slices and place on heated serving platter. Pour some warm sauce over chicken and pass extra sauce.

Wine: Serve with a crisp, dry Pinot Grigio or Sauvignon Blanc.


  Chicken Recipes pg 6   |   Southern BBQ Chicken Sliders   |   Rain Forest Chicken   |   Red Curry Chicken with Masa Dumplings   |   Risi Bisi   |   Ritz Southern Fried Chicken   |   Roast Chicken with Tomatillo   |   Rosemary Chicken   |   Rosemary Chicken and Mushrooms   |   Rum Lime Caribbean Chicken   |   Seared Chicken Breast. Quick Pan Sauce   |   Seared Chicken with Merlot   |   Sesame Chicken & Pasta   |   Sesame Garlic Chicken Stir Fry   |   Sicilian Chicken   |   Simple Grilled Boneless Chicken Breast   |   Skillet Chicken, Sesame Ginger   |   Slow Cooker One Pot Chicken   |   Smoky Mountain Chicken & Rice   |   Southern Fried Chicken   |   Southwestern BBQ Pulled Chicken   |   Spicy Cuban Chicken   |   Spicy Southern BBQ Chicken   |   Star Fruit Chicken Rice   |   Star Fruit Stir Fry   |   Stir Fried Chicken   |   Stir Fried Chicken with Chili & Basil   |   Stir Grilled Peppadew Chicken   |   Sweet Potatoes and Chicken Curry   |   Sweet Potato Encrusted Chicken   |   Sweet & Saucy Chicken Chili   |   Sweet & Sour Baked Chicken   |   Tangy Chicken & Sugar Snap Stir Fry   |   Tarragon Chicken   |   Tart Chicken Alla Cacciatora   |   Tequila Lime Chicken, Jalapeno Sauce   |   Teriyaki Chicken Marinade   |   Thai BBQ Chicken Bundles   |   Thai Cashew Chicken   |   Thai Chicken & Vegetable Curry   |   Thai Style Chicken Vegetable Curry   |   Tomato Basil Stuffed Chicken Breast   |   Twenty Garlic Clove Chicken   |   Two Mushroom Bean Chili   |   Udon Noodles with Bourbon Sauce   |   Vegetable & Chicken Stir Fry   |   Vietnamese Chicken with Nuoc Cham   |   White Chili   |   White Chicken Korma   |   Wined Rooster   |   Wine Sauced Chicken   |   Wild Rice Pancakes with Chicken  
  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website. 
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages