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Golden Chicken Supreme
Recipe By : Bruce & Teresa Garrett
1 each 12-inch Dutch oven
6 each boneless, skinless chicken breast halves
Marinade:
3/4 cup teriyaki sauce
1 1/2 cups lemon lime soda
2 Tablespoons oil
1 each clove garlic
1/4 teaspoon horseradish
Creamy Cheese Sauce:
8 ounces cream cheese
1 cup milk
1 pinch garlic powder
1/4 cup grated Parmesan cheese
Filling:
1/2 cup broccoli
1 each carrot
2 each green onions
2 Tablespoons green pepper
1 each clove garlic
8 each slices bacon -- browned and crumbled -- 8-10 slices
Coating:
1 each egg
3 cups stuffing mix crumbs
paprika
Flatten chicken pieces between layer of plastic to 1/8" thick. Marinate 1-2 hours.
Make cheese sauce: Melt cream cheese slowly with about 1/4 cup milk and garlic. Beat smooth, add grated cheese to melt.
Grate the vegetables and mix with 1/2 cup cheese sauce. Spread on chicken breasts, sprinkle with 1-2 Tablespoons of stuffing crumbs, then bacon crumbs. Roll up and fasten with toothpicks.
Whip egg, roll chicken in egg then stuffing crumbs. Brown lightly in Dutch oven. Cover and cook 25-30 minutes until chicken is tender, using 12 coals on top and 10-12 coals on the bottom (about 350).
Arrange on Dutch oven lid and drizzle with remaining cheese sauces mixed with rest of milk. Sprinkle with paprika and garnish.
Phil Haws
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