Just got in from a fun weekend with all of our “kids”.  They had called asking us to come for the weekend’s festivities in Fairhope.  Well, you know me, just say go and I’m gone!  Long-suffering Joe (because has to put up with me!) agreed; and, of course, my sister, Scotty, is always ready to go. Not to mention that our old family black Lab, Belle, loves to romp in the Bay!

The downtown streets of Fairhope, AL turn into a lovely, diminutive fairyland for the winter months.  There are dozens upon dozens of tiny white lights glittering on all of the trees and the street corners are hung with charming, flickering lanterns.  The streets are bordered with small flowering gardens featuring hundreds of red poinsettia plants amongst the other flowers.  It is all a beautiful sight to behold!

We went to the children’s parade with our grandchildren and their parents, had a house-party with all of them, went to the Christmas tree farm, rode the Santa Train, cut an 11 foot and a 6 foot Leyland Cypress tree, bought 3 Douglas Fir trees, decorated 2 of the 5 trees, visited our new 8-day-old little cousin, Pete, and his parents, and came home.  I forgot to mention - lots of good food, drink, fun, laughter, and sunsets on beautiful Mobile Bay.  We are very fortunate!



Butterflied & Stuffed CHICKEN BREASTS w/ MUSHROOMS

Table of Contents: CHICKEN /POULTRY

Elegant appearance, yet is so easy to make; but the real plus is the outstanding flavor.  Be sure to give it a try!  OK?

4 boneless, skinless chicken breasts; butter-flied
Freshly ground black pepper
5 large fresh mushrooms, divided
1 large fresh tomato, finely diced
6 green onions, coarsely sliced with green tops; divided
4 full tsp. sour cream
Worcestershire sauce



Salt and pepper the butterflied chicken breasts; then place the butterflied chicken breasts opened-up in a spray-oiled flat baking dish.

Quickly wash & pat-dry the mushrooms; then slice the mushrooms and salt the slices.  In a small bowl, mix the diced tomato & five of the sliced green onions; then salt and pepper.  Reserve the sixth green onion as garnish.  

Fill the centers of the butter-flied chicken breasts with the tomato-green onion mixture; then lay the slices from one whole mushroom on top of the tomato mixture.  One sliced mushroom is for garnish.

Fold one side of the chicken breast on top of the other side and secure with two plain cocktail picks.  Put 1 full tsp. of sour cream on top of each stuffed chicken breast and spread it over the top.  Sprinkle the sour cream with two shakes of Worcestershire sauce; then sprinkle with paprika.

Place one slice of mushroom on top and sprinkle with some of the remaining green onion slices.  Repeat with all chicken breasts.  Bake at 350 degrees for about 45 minutes.  Check chicken with a meat thermometer.  Be careful not to overcook and dry-out the chicken.

I served this over creamed potatoes, but it is also good over rice or pasta.


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