Cream Cheese Stuffed, Raspberry Glazed Chicken Breasts

 The ingredient for the Improv Challenge for June are raspberries and cream.  When you think of raspberries and cream, the mind automatically goes to something sweet.  When Kristen from Frugal Antics of a Harried Homemaker mentioned in her facebook post that the cream could be cream cheese, and she was excited to see if anyone would make a savory raspberry and cream dish; I thought why not.

I remembered that I had seen many recipes for cream cheese stuffed chicken breast, so maybe I could take that idea and go with a raspberry sauce/glaze to top the chicken.  This post is what I came up with, and we have had it for dinner twice now. 

I added garlic powder and sliced green onion to the cream cheese filling and made a sort of sweet/sour sauce/glaze for topping the chicken.  This wasn’t all that hard to make, and I think that it would make a nice dish to serve to guests.

The chicken breasts that I purchased were quite large, and some of them included the tenderloin like the one above.  I sliced off the tenderloin and cut the remaining piece in half so got three pieces from one chicken breast.  This does make it a little hard to specify exactly how many chicken breasts are needed for this recipe so I am going to say 4 small chicken breast halves.

You can soften the cream cheese quickly by putting in a zip top bag and placing it in very warm water for about 10 minutes.

Cream Cheese Stuffed Raspberry Glazed Chicken Breasts
1 3-oz. pkg. cream cheese, softened (see tip above)
1/2 t. garlic powder
1 green onion, thinly sliced
4 small boneless, skinless chicken breasts
1 egg beaten with 1 T. water
1/3 c. panko crumbs
3/4 t. seasoned salt
1/4 c. butter
Raspberry Sweet/Sour Sauce (see recipe below)

Heat oven to 375 degrees.  In a small bowl combine softened cream cheese, garlic powder and sliced green onion.  Mix well.  Set aside.  Pound chicken breasts between two pieces of plastic wrap to 1/4-inch thickness.  Spread each breast with 1/4 of the cream cheese mixture.  Roll up and secure with toothpicks.  Combine egg and water in a shallow pie pan.  Place panko crumbs in another shallow pie pan.  Add seasoned salt and mix well.  Slice butter and place in a foil-lined 10x13-inch baking pan.  Place pan in oven to melt butter.  Coat a chicken breast with the egg mixture, roll in the panko mixture and place on a sheet of waxed paper.  Repeat with remaining chicken breasts.  Remove pan from oven and place chicken breasts in the melted butter.  Return to oven and bake for 20 minutes.  Turn chicken breasts over and bake for another 20-25 minutes until done.  Meanwhile prepare Raspberry Sauce.  Spread some of the sauce over the chicken breasts and bake another 5 minutes.  Serve remaining sauce to spoon over the breasts at the table.  Makes 4 servings.

Raspberry Sweet/Sour Sauce
1 1/2 c. fresh or frozen raspberries
1 t. minced garlic
3 T. brown sugar
1 T. balsamic vinegar
1 T. molasses
1 T. Worcestershire sauce
2 t. Dijon mustard
2 T. ketchup
1 T. lemon juice
1/8 t. salt
1/8 t. pepper

Heat raspberries and garlic together in a small saucepan.  When hot, add remaining ingredients.  Bring to a boil, lower heat and simmer 10 minutes until thickened. Strain, if desired.  (I don’t.)  Makes about 1 cup.

All the details for joining in this fun challenge are included in Kristen's Improv Page.

An InLinkz Link-up

Double Berry Giant Éclair-Dessert Challenge

The two ingredients for this Month’s Dessert Challenge, hosted by Sheryl over at Lady Behind the Curtain, were raspberries and strawberries.

After thinking about it for some time, I decided that I wanted to make a giant éclair and put the raspberries and strawberries in the filling.  I also wanted to make a dish that could be easily adapted to low or no sugar so that I could serve it to people with diabetes.  By using sugar-free pudding mix, sugar-free whipped topping, and substituting sugar-free chocolate syrup for the glaze, this can be
done.

There is some challenge to splitting the baked éclair base in half, so don’t worry if you get a hole or two.  An easier alternative is to just spread the filling on top of the éclair base and drizzle some chocolate ice cream topping over the filling.

This dessert needs to chill, but it keeps well for several days, so it makes a great make-ahead dessert for a get-together or party.

Double Berry Giant Éclair
1 c. water
1/2 c. (1 stick) butter or margarine
1 c. flour
4 eggs
1 t. vanilla

Bring water and butter or margarine to a boil.  Lower heat and add the flour, stirring until the mixture is smooth and leaves the sides of the pan to form a soft ball.  Remove from heat and allow to cool slightly.  Beat in eggs, one at a time until each one is very well blended in.  Add vanilla with the last egg.  Line a 10x15-inch jelly roll pan with aluminum foil.  Spread dough out to about a 8x12-inch rectangle.  Place in a 400 degree oven and bake for 30 minutes or until lightly browned.  Remove from oven and carefully flip the éclair  base over.  Bake an additional 10 minutes.  Remove from oven and allow to cool completely.  With a sharp knife slit the éclair base all the way around.  Working from the outside edge in, continue slicing until the éclair base is cut in half.  Carefully remove the top half to a baking sheet until needed.  Prepare filling:

1 small pkg. cheesecake flavor instant pudding, regular or sugar-free (vanilla or white chocolate can also be used)
1 c. milk
half of an 8-oz. carton frozen whipped topping, thawed, regular, lite, or sugar-free
1 (6 oz.) container fresh raspberries
2 c. sliced fresh strawberries, cut in half horizontally if large

Combine milk and pudding in a medium mixing bowl and beat with a whisk for 2 minutes.  Add whipped topping and mix until very well blended.  Fold in raspberries and strawberries gently to avoid crushing raspberries.  Spread filling evenly over the éclair base.  Top with the other half of the éclair base.  Spread with the chocolate glaze:

1/4 c. milk
1/4 c. unsweetened cocoa powder
3/4 c. sugar
2 T. butter
1 t. vanilla

In a saucepan combine milk, cocoa powder and sugar and mix well.  Place over medium-high heat and bring to a full-rolling boil, stirring constantly.  Boil 1 minutes.  Remove from heat; add butter and vanilla.  Mix well and allow to cool slightly.  Spread over top of éclair.  Place in refrigerator to chill.  Cut into squares to serve.  Garnish with additional raspberries and strawberries if desired.  Makes about 15 servings. 

To see what other bloggers have dreamed up with raspberries and strawberries check out the links below.  If you are interested in joining in the fun, visit Sheryl's Dessert Challenge Page.

Linking to these great parties:

Full Plate Thursday

Fantastic Thursday

Easy, Versatile Rhubarb Sauce-Saturday Sweets

I am getting Saturday Sweets going again by sharing an Easy, Versatile Rhubarb Sauce with some suggested variations and uses.

I love spring when fresh rhubarb is available.  I have found that people are usually in two camps when it comes to rhubarb, “Love It or hate It.”   I am solidly in the “Love It” camp.  I got free rhubarb when my parents were alive as they grew a couple plants.  Now I must buy it and can get very excited when I find it at the produce stand for .89 a lb.

This sauce can be made with either fresh or frozen rhubarb or made up and frozen itself for a little spring time all winter.

Combining the rhubarb with other fruit makes for some really nice flavors.  Chopped apples, cherries and strawberries can be used in a 1/3 to 1/2 ratio to the rhubarb.  Raspberries can be measured and added without chopping.  Canned crushed pineapple may be drained and added.  Use the juice as part of the water.  A 20 oz. can of crushed pineapple has about 2 cups of pineapple in it.

The sauce has the consistency of thick applesauce.   A bit more water can be added if a thinner sauce is desired.  I sometimes add a drop or two of red food coloring to make the sauce prettier, and I did that to the sauce in the photos.

Easy and Versatile Rhubarb Sauce
6 cups of sliced fresh or frozen rhubarb (see other rhubarb/fruit combination suggested above)
2 c. sugar (if combining rhubarb with other fruit, start with 1 c. and gradually add more to desired sweetness)
1/3 c. water or combination of water and pineapple juice
1/4 c. cornstarch
1/2  to 1 t. almond extract or vanilla (optional)

In a medium saucepan mix together the rhubarb or rhubarb and fruit, the sugar, water and cornstarch.  Mix well.  Place over medium heat and bring to a boil, stirring often.  Boil 1 or 2 minutes, stirring until liquid clears and mixture thickens.  remove from heat  Allow to cool  and store covered in the refrigerator for up to a week.  Makes 4 cups.  I prefer to use the sauce cold, but it can be heated.  Use sauce to top ice cream, cake or pudding.  Make rhubarb shortcake by spooning sauce into store-bought sponge shortcakes and topping with whipped topping.  Spoon a couple tablespoons sauce on hot oatmeal.

I will soon be posting Rhubarb Streusel Shortbread Bars and a coffee cake that uses this sauce.

Linking to these great parties:
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Party Junk

Raspberry Almond Coffee Cake

This week's Saturday sweet is coffeecake, which I really like, and don't know why I don't make it more often.  Recently I had some buttermilk that I needed to use up so turned to one of my favorite coffeecake recipes that came from a Sunset cookbook many years ago.

This an easy and simple coffeecake made with vegetable oil and buttermilk.  I like this one in that part of the dry ingredients are used to make the topping.

I wanted to change things up a little this time and decided to add a layer of raspberry jam in the middle of the cake.  This turned out to be a "good thing/bad thing."  The jam sunk to the bottom of the cake creating more of an upside down situation.  Everyone I shared this with, however, didn't care about that and loved the addition of the jam.  So, if you make this, use the jam, or not as you wish.  Putting the jam in a glass measuring cup and heating it in the microwave for a minute made it easier to spread.

To make the original coffeecake use coarsely chopped, toasted walnuts instead of the almonds and leave out the jam and almond extract.

 Raspberry Almond Coffee Cake
adapted from Sunset Ideas & Recipes for Breakfast and Brunch
2 1/4 c. all purpose flour
1/2 t. salt
1/2 t. cinnamon
1 c. firmly packed brown sugar
3/4 c. sugar
3/4 c. vegetable oil
1/2 c. slivered almonds, toasted
1 t. cinnamon
1 t. baking soda
1 t. baking powder
1 c. buttermilk
1 egg
1/2 t. almond extract
1 c. raspberry jam

In a medium-size bowl, mix together flour, salt, the 1/2 t. cinnamon, brown sugar, sugar, and vegetable oil.  Beat with an electric mixer or a wire whisk until well blended.  Remove 3/4 c. of this mixture for the topping and blend into it the nuts and the 1 t. cinnamon; set aside.  To the remaining flour mixture, add soda and baking powder and mix until well combined.  Combine buttermilk, egg and almond extract and mix well.  Add to flour mixture and mix until smooth.  Pour half of batter into a greased 9x13-inch baking pan.  Place jam in a glass measuring cup and microwave for 1 minute.  Spoon over batter and gently spread out evenly.  Top with remaining batter.   Sprinkle the reserved topping evenly over batter and pat it lightly into the batter.  Bake at 350 degrees for 30-40 minutes until golden brown. Cool slightly and cut into squares.  Makes about 12 to 15 servings.  May be served warm or at room temperature.

Linking to these great parties:
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Nutella Raspberry Meringue Bars

Good Monday morning to all. Thanks for taking the time out of your busy lives to stop and read this blog. A warm welcome to my new followers. I am so glad that you are here. I hope that you find the information posted here useful.

When I was thinking about making something with Nutella, I thought of some things I liked: Nutella, of course; raspberries certainly; hazelnuts, sure.  So, with a nod to World Nutella Day,  which was Sunday, I offer up Nutella Raspberry Meringue Bars. This is a somewhat shortcake-like base with a layer of Nutella, covered with a layer of raspberry jam, and topped with hazelnuts in meringue.

This recipe uses eggs that are separated with the whites then being beaten. Eggs separate easier if they are cold, so separate the eggs and let the yolks and whites come to warm temperature. This takes about 30 minutes. If you are in a hurry, the containers that the eggs are in can be set in some warm water.

Before I get to the recipe, I want to say a few words in praise of the off-set spatula.  If you do not have one of these handy little gadgets, spend a few dollars and buy one. They will change your life in the kitchen.  This one is about a 4-inch size which I find so handy I don’t know what I would do without it. It was a very important tool in make these cookies. An off-set spatula gives you control that you cannot get with a regular metal or rubber spatula.

Now, on to the cookie recipe.

Nutella Raspberry Meringue Bars
2 eggs, separated and brought to room temperature
1 1/2 c. all-purpose flour
3/4 c. firmly packed brown sugar
1/2 c. butter, softened
3/4 c. Nutella (or more if desired)
1 c. raspberry jam (or more if desired)
1/8 t. cream of tartar
2/3 c. sugar
2 T. all-purpose flour
1/2 t. vanilla
1/2 c. chopped hazelnuts, toasted

In a large bowl combine flour and brown sugar. With a pastry blender, cut in butter until mixture resembles fine crumbs. Add egg yolks and continue cutting in until mixture again resembles fine crumbs. Press mixture into the bottom of an ungreased 9x13-inch pan. Bake at 350 degrees 15 minutes until lightly browned.  Remove from oven and let stand 10 minutes.

Turn measured-out Nutella into the center of the baked crust. As Nutella softens and melts spread with offset spatula from the center to the edges of the baked base. Let stand 10 minutes.

Measure jam into a glass measuring cup. Place in microwave and microwave 15-30 seconds to soften jam slightly. Stir. Turn out into the center of the Nutella topped base and spread with an off-set spatula from the center to the edges of the Nutella covered base.

While the base is cooling, beat egg whites and cream of tartar with an electric mixer until soft mounds form.  Gradually add sugar, beating until stiff peaks form. Gently fold in flour, vanilla, and hazelnuts. Spread meringue on top of jam layer. Return to oven and bake 10-15 minutes more until meringue is light brown.  Remove from oven and cool on wire rack. Cut into squares with a wet knife. These are very rich so you may want to cut them small. Makes about 36.

Linking to:  What Make You Say Mmmmm Monday

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Newbie Party

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Mop It Up Monday

This Week's Cravings

Mrs. Fox's Sweets Party

Sweet Treats Thursday

Strut Your Stuff

Raspberry/Brownie Layered Dessert

Note:  If you are a follower and got this in a reader, the amount of water is wrong.  Should be 2 c.  I have corrected the recipe.

Saturday was an alligator day around here.  When you are up to your armpits in alligators, it is hard to remember that your objective was to drain the swamp.  By the end of the day, I knew that I needed chocolate.

Problem was, I had fresh raspberries I needed to do something with.  After some thought, I decided that brownies and raspberries would be a good paring.  I sort of have a reputation for doing different things with layered desserts so I adapted parts of various recipes and came up with this:  a thin layer of brownies, a cream cheese layer, and a raspberry fluff or mousse type layer topped with dollops of whipped topping.  I couldn't come up with a very inventive name, any ideas?  The raspberry layer is an adaptation of Six Sisters Stuff Raspberry Fluff Salad recipe.

I recently was able to purchase some Pillsbury Brownie Mixes for $ .50 each so I used half of one of those to make the brownie layer.  A homemade recipe for brownies for a 8 or 9-inch square pan baked in a 9x13-inch pan would work also.  For a thicker layer of brownies, use a regular recipe for a 9x13-inch pan.

Whipped cream may be used instead of the whipped topping if desired.  Measure after the cream has been whipped.  A pint of whipping cream will be plenty.  A 12-oz. container of whipped topping will make the dessert and dollops for topping.

I have to say how much I love Reynolds Nonstick Foil.  I have been using it underneath the raspberries that I have frozen individually.  I just line a baking sheet with the foil, wash the raspberries, and scatter them out over the foil.  Place in freezer until the raspberries are frozen.  Remove the raspberries to a freezer bag.  Not one raspberry has stuck to the foil.  I have used the same sheet over and over, still no sticking.  I lined my baking pan for this dessert, and it came right off.  I still use the regular foil, too.  But the nonstick is great is certain uses.

Raspberry and Brownie Layered Dessert
1 pkg brownie mix, divided in half
half of additional ingredients called for to make the brownies
1/2 c. chopped pecans, toasted
1 large pkg. cook and serve vanilla pudding (may use sugar free)
1 large pkg. raspberry gelatin (may use sugar free)
2 c. water.
1 T. lemon juice
6 oz. fresh or individually frozen raspberries (about 1 c.)
1 c. whipped topping or whipped cream
1 pkg. (8 oz.) cream cheese (may be 1/3 fat or fat free)
1 c. powdered sugar (I sift this)
1 c. whipped topping or whipped cream.

Measure brownie mix and divide in half (will be about 2 c.)  Prepare mix with half of each of the ingredients called for on the package.  Add pecans and mix well.  Pour into 9x13-inch baking dish lined with nonstick foil.  Bake at oven temperature called for on package about 12 to 15 minutes or until done.  Let cool 15 minutes.  Place in refrigerator to continue cooling.
Combine vanilla pudding, raspberry gelatin, water, and lemon juice.  Blend together well.  Cook over medium heat, stirring often, until mixture boils.  Remove from heat and pour into a bowl.  Place in refrigerator until thickened. (about 1 hour)
Meanwhile mix together softened cream cheese, powdered sugar, and whipped topping.  Spread over cooled brownie layer.
Add whipped topping to gelatin blending very well.  Carefully stir in raspberries.  Spread over cream cheese layer.  Chill until ready to serve, at least 2 to 3 hours.  Cut into squares and serve with dollops of whipped topping.  Store, covered, in refrigerator.  Makes 12 servings.

Linking to:  Melt in Your Mouth Monday,   Newbie Party, Summer Cookout Food, Sharing Monday,
Making a Food-"e"  Friend Monday,
Sweet Treats Thursday