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Cookin' With Leo

By Andrea Heisler

Leo's oldest granddaughter Andrea Abernathy will be handling this column now. Leo had asked her a few years back to fill in for him when he was in the hospital. He was very pleased with her recipe choice, and said when he "retired from writing," he'd appreciate Andrea "getting the pleasure of doing the column."

Andrea Heisler Abernathy is an excellent cook and plans to eventually have cooking the focal point of her profession. She has studied, and continues to study Hotel Management, and delights in developing her own recipes. Besides cake decorating and planning special meals for family and friends, she is a full-time 'mommy', mother of four (the baby arrived this January 18), and is also a member of the National Guard. One could say she has her hands full, but she is always eager to share in family get-togethers, and usually takes on the bulk of meal preparations there. Like her grandfather, Andrea enjoys grilling. See pic at bottom of page.

For February, Andrea suggests

Stuffed Chicken Parmesan

Ingredients:

    4 boneless skinless chicken breasts rinsed and patted dry
    1 pkg cream cheese softened
    1 small pkg shredded Italian blend cheese
    1 large egg
    1/4 cup milk
    2 cups Italian bread crumbs
    1 24 oz jar of favorite spaghetti sauce
    Spaghetti noodles
    poultry seasoning
    garlic powder
    onion powder
    shredded parmesan cheese
    cooking spray

Equipment:
Meat mallet
toothpicks
cookie sheet
foil or baking paper
5 qt pot

Preparation:

Preheat oven to 350 degrees

Using meat mallet pound each chicken breast until they are about a 1/4 in thick all around

In a separate, bowl mix cream cheese and a 1/2 cup of Italian blend cheese.

Spoon about 2tbsp of cheese mixture into the center of each chicken breast. Fold the edges of the chicken up around the cheese and use the toothpicks to "pin" it together. Repeat with remaining chicken breasts.

In another bowl mix egg milk and season to taste with poultry seasoning onion and garlic powder.

Then dip each piece of chicken into egg mixture and then coat evenly with breadcrumbs.

Place chicken on lined cookie pan and spray with cooking spray.

Bake for 35 min until golden brown.

Spoon 2 tbsp on top and sprinkle with parmesan cheese and bake another ten minutes until cheese is melted.

Serve hot over spaghetti


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