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Chicken Recipe

Awesomely Herb and Goat Cheese Stuffed Chicken Breasts


I recently had another couple over for dinner, we were all dieting and wanted something light, we could not give up the white wine, but we had a mixed fresh medley of veggies and a cucumber salad with this dish.  It was so light, tasty and delicious; great for all my neighbors.
-Enjoy, Debbie

Ingredients

1/4 cup toasty breadcrumbs)
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh flat-leaf parsley
1 (4-ounce) package goat cheese $
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt, divided
4 teaspoons olive oil, divided
1/4 teaspoon crushed red pepper
1 (10-ounce) package fresh spinach
Lemon wedges (optional)

Preparation:

  1. Preheat broiler to high.
  2. Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 tablespoons cheese mixture into each pocket; close opening with a wooden pick. Sprinkle chicken with 1/4 teaspoon salt.
  3. Heat a large nonstick skillet over medium-high heat; add 1 tablespoon olive oil to pan. Add chicken to pan, and cook for 2 minutes on 1 side or until browned. Arrange chicken on a baking sheet (browned side up); broil for 8 minutes or until done.
  4. Heat skillet over medium-high heat. Add remaining 1 teaspoon oil, red pepper, and spinach; cook for 2 minutes or until spinach wilts. Stir in the remaining 1/4 teaspoon salt.
  5. Serve with favorite veggie and or light salad

Panama Chicken Pot Pie


This is a simple put together and all the ingredients are right here locally in Boquete;  This recipe is from our Grandmother, she used to  make it for us and the fights to get the last scoops never ended.
-Enjoy, Debbie

Ingredients

1/2 cup butter
2 medium leeks, sliced This is a simple put together and all the ingredients are right here locally in Boquete
1/2 cup all-purpose flour
1 (14.5-oz.) can chicken broth
3 cups chopped cooked chicken
1 1/2 cups frozen cubed hash browns with onions and peppers
1 cup matchstick carrots
1/3 cup chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 (17.3-oz.) package frozen puff pastry sheets, thawed
1 large egg

Preparation:

  1. Preheat oven to 375°. Melt butter in a large skillet over medium heat; add leeks, and sauté 3 minutes. Sprinkle with flour; cook, stirring constantly, 3 minutes. Whisk in chicken broth; bring to a boil, whisking constantly. Remove from heat; stir in chicken and next 5 ingredients.
  2. Roll each pastry sheet into a 12- x 10-inch rectangle on a lightly floured surface. Fit 1 sheet into a 9-inch deep-dish pie plate; spoon chicken mixture into pastry. Place remaining pastry sheet over filling in opposite direction of bottom sheet; fold edges under, and press with tines of a fork, sealing to bottom crust. Whisk together egg and 1 Tbsp. water, and brush over top of pie.
  3. Bake at 375° on lower oven rack 55 to 60 minutes or until browned. Let stand 15 minutes.