If you don’t like mustard I’d try a white wine sauce.Rosemary would be a tasty option in place of thyme.Try a different cheese such as Gruyere or sharp white cheddar.If you like a sweeter sauce add an additional 1 Tbsp honey.You can use all dijon mustard or all regular yellow mustard if preferred based on flavor preference.If you find cheese is melting out the sides of the chicken a bit as it bakes you can either wrap up the side with a small piece of foil or plug it with a balled up piece of foil.You don’t want to slice into it to check for color and doneness because cheese will seep out (again stick with a thermometer, and test to 165 in center of each chicken breast. For best results use an oven probe thermometer or an instant read food thermometer otherwise it’s very easy to end up with overcooked or undercooked chicken.This helps it hold it’s shape while breading and baking. Don’t skip the chill time for the stuffed and rolled chicken.
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