Time Impaired Living: Stuffed Chicken Breasts in Maple Syrup Recipe

Recipes for kids abroad. Homeschool and Afterschooling for kids at home.

FOOD!!! Yes, I need pictures! My recipes need pictures around them to identify instead of just a title. They are tweaked to work for us in terms of ease, ingredients frequently on hand, real or pure ingredients(for the most part), our family taste, and usually SOY-FREE or easily adapted to be SOY-FREE. SOY-FREE tagged recipes still mean you have to know what ingredients you are putting in are truly SOY-FREE and even if is was SOY-FREE in the past, you have to check it each time you buy it. Ingredients change frequently and can even be different from store to store or expiration date to expiration date for the same product. Homeschool and Afterschooling notes and ideas are here too. I'll probably separater the blog later, but for now, this is the place for family and friends to look. Time Impaired Living has many definitions that I may update as time goes on or doesn't. To begin with, I'll say that Time Impaired includes time lost because of the schedule of a wonderfully dynamic family. It also includes the nonexistent sense of time when disability kicks in.
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Wednesday, November 10, 2010

Stuffed Chicken Breasts in Maple Syrup Recipe

This recipe brings up the reason for Mrs. Butterworths Syrup in our house. Any ideas why???

Ok... Here's the answer.

Uncle Jason, of course. I'll have to comment more on that when I post the waffle/pancake recipe.

Hey Cameron,

Is this the recipe you used to cook all the time? I think this is what you also used for a final or test in Culinary Arts in High School. I googled the recipe and didn't find an exact match so it may have been one you taylored. Lots of chicken breasts stuffed with things and covered in maple glazes but didn't see same recipe. Anyway, if my memory is correct, this was good and you probably still make it.

1 comment:

Cameron said...: yup... this is the one! I actually have all the ingredients to make this and was planning on making it sometime this week, and had a friend call last night asking for it. I usually make a little more of the mushroom mixture, just because I like mushrooms a lot) and for the flour mixture, i sometimes dredge the chicken in the flour, then some egg, and then flour again to get it a little more crispy (it is sometimes soggy after sitting in the broth/syrup mixture if you don't); 11/15/10, 9:03 AM