Don't you think it's about time that we create a Family Cookbook? Well, I DO! I've spent some time researching trying to come up with the easiest (free) way to get it going, and I believe this is it. Please post any of your favorite recipes, also any tips -- cooking, household, beauty, whatever -- and any inspirational thoughts (whether your own, or someone else's.) I would LOVE to have pictures to include as well. You could take pictures of the dishes/recipes you are submitting, or even just great pictures (or even below average pictures) of you and your family!

Please label each post with an appropriate label (i.e., salad, dessert, vegetarian, household tip, inspiration, etc.) Go ahead and add labels as needed; and it's ok to have more than one label per recipe/post.

My plan is to take what we assemble here, and put it into book form. I would love to have it ready for our Thanksgiving Extravaganza!

Monday, September 3, 2012

Cranberry-Stuffed Chicken Breasts Dorchester Hotel/London

Cranberry-Stuffed Chicken Breasts Dorchester Hotel/London

4 whole chicken breasts, skinned, boned and split
1/2 c. whole berry cranberry sauce
salt and pepper
1/2 c. flour
2 eggs well beaten
1/2 c. flaked coconut, finely chopped
1 c. dry bread crumbs
1/2 c. clarified butter

Pound chicken breast until 1/2 inch thick. Top each breast with 1 T. cranberry sauce. Turn on sides and roll, enclosing cranberry sauce. Sprinkle rolls with salt and pepper. Dip rolls into flour, then into eggs, and then into coconut mixed with crumbs. Place rolls in a shallow baking dish that has been greased with some of the clarified butter. Spoon remaining butter over rolls. Bake at 350 degrees for 35-40 minutes or until golden brown.
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