It’s Christmas Eve! I’ll bet there are all kinds of yummy smells coming from many homes today! I made my traditional Senate Bean Soup on Saturday; we’ll enjoy that tonight.
|Picture from Kraft Foods|
We’ll also have this Cheese Ball. I make it every year. This recipe came from my Kraft Cookbook years ago. It’s very simple to put together and is so good. I can’t think of trying another recipe!
For Sunday dinner yesterday I made a recipe of my mom’s that is a showstopper, in my opinion. It’s called Herbed Chicken Breasts. If you can look closely at the picture above, you’ll see this fantastic herb cream cheese filling oozing out of the chicken. This makes the chicken breasts moist and packed with flavor.
Here’s how it’s done:
Cut a pocket in 6 boneless, skinless chicken breasts.
Create the cheese filling:
1/2 tsp (I use more) parsley, sage, rosemary, thyme
1 Tbl lime juice (I only had lemon today and it was great)
1 8 oz. pkg cream cheese, softened
Put cheese mixture into each pocket of chicken breasts.
1 Tbl milk
Dip each piece of breast in egg wash, then roll in soft bread crumbs (I used Panko)
Melt 3, 4 Tbl margarine and 2,3 Tbl of olive oil over medium heat. Brown each breast in skillet until nicely browned on each side.
Transfer to baking sheet and bake 40 – 45 minutes in moderate oven, 350 degrees. To bake this while I was at church, I covered the baking sheet with foil and baked it at 250 degrees for 2 hours.
You may not need this recipe today, but you’ll want it for a New year’s dinner party, or sometime you want to make something really special. I served this with baked sweet potatoes and green beans. Yummo…wish there was leftovers. Ha! There was NONE left! One taste and you’ll know why!
What traditional foods will you make today or tomorrow? That creates such special memories for your family. Enjoy the day as you celebrate the birth of our Savior – Immanuel, God with us. What a blessing!