Fixings
- 5 to 6 chicken bosoms
- 3 Tâblespoons olive oil
- 12 to 14 ounces of Brie cheddâr, cut into 5 or 6 cuts
- 10 ounce âpricot spreâd
- ¾ glâss cooked ând hâcked bâcon, pârtitioned
- ½ glâss bâlsâmic vinegâr, decreâsed
Guidelines
- Preheât broiler to 350 degree F.
- Shower prepâring sheet with vegetâble splâsh ând put âside.
- Utilizing â blâde to cut â pocket into the side of every chicken bosom.
- Sâlt ând pepper the chicken within ând the outside.
- Wârmth ân expânsive skillet to medium high wârmth, âdd olive oil ând wârmth.
- Plâce chicken in hot skillet ând dârker eâch side for 2 minutes.
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