Chef Tom Cooks - Recipe Newsletter
www.cheftomcooks.com
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Hi,

I hope you were able to enjoy some nice weather this past weekend. I went out with some friends and family to celebrate my 29th birthday. Had a few cocktails and danced to some good music. Always good to get out and blow off some steam! A good reminder that I'm still young at heart.

Now for some recipes...

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Tom's Stuffed Chicken Breasts
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I snapped a couple pictures of this dish and posted it on my blog. You can view the photos here:
cheftomcooks.com/2009/06/04/toms-stuffed-chicken-breasts/

4 chicken breast halves, boneless, skinless
1 small zucchini, cut into 1/2" cubes
1 small yellow squash, cut into 1/2" cubes
2 cloves garlic, chopped fine
1/2 small red onion, chopped fine
1 tablespoon McCormick Garden Herb Seasoning
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
1 cup shredded Cheddar cheese
1 cup bread crumbs
non-stick cooking spray
salt, to taste
black pepper, to taste

Preheat the oven to 350 degrees F.
In a bowl, combine the onion, zucchini, squash, garlic, garden herb seasoning, olive oil and red wine vinegar.
Season with salt and pepper, then toss to combine. Set aside.
Use a knife to butterfly each chicken breast half and then fold each breast open.
Spray a baking pan with non-stick cooking spray.
Take each chicken breast and put a large spoonful of the vegetable mixture on top of half of the breast.
Top with some of the Cheddar cheese and fold the other half of the chicken breast on top. Repeat for the remaining chicken breasts.
Place each stuffed breast in the baking pan. Sprinkle the bread crumbs over the top of each chicken breast. Season with salt and black pepper.
Bake in the oven for 30-45 minutes depending on the size of the chicken breasts.

Serves 4
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Check out some recent posts from my blog:

-Crab Stuffed Mushrooms:
cheftomcooks.com/2009/05/31/crab-stuffed-mushrooms/

-Simple Pizza:
cheftomcooks.com/2009/05/28/simple-pizza/

-Kale & Mushroom Saute:
cheftomcooks.com/2009/06/03/kale-mushroom-saute/

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Peach-Cherry Cobbler
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4 lbs. Peaches, peeled, sliced
2 Cups Frozen, pitted Sour Cherries
1 tablespoon Lemon Juice
3/4 Cup Sugar
2 tablespoons All-purpose Flour
1/2 teaspoon Ground Cinnamon

Streusel Topping:
2 Cups unsifted all-purpose Flour
1/4 Cup packed Light-Brown Sugar
1/2 teaspoon Baking Powder
1/4 Teaspoon Salt
3/4 Cup Cold unsalted Butter

Preheat oven to 350°F.
Pour boiling water over the peaches & let stand 1-2 minutes.
Next, peel the skins off. Chop the peaches into small chunks.
Toss peaches and cherries with lemon juice, add mixed sugar, flour and cinnamon to fruit & toss. Make topping by combining dry ingredients with butter. Crumble mixture over fruit. Bake 45 minutes until bubbly and browned.
Makes 12 servings.
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I hope you have a great weekend.

Please share this newsletter with your friends and family.

Happy Cooking!

Chef Tom
www.ChefTomCooks.com

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