Jenny's blog: "big big contest"

6 whole boned, chicken breasts (skin on) 2 tablespoons green or yellow onion, finely chopped 3 cloves garlic, minced garlic powder, salt and pepper (for sprinkling) 1/2 teaspoon paprika 1/4 cup grated Parmesan cheese 1 teaspoon fresh Rosemary, minced 2 tablespoons fresh Parsley, minced 1/4 cup each of butter and olive oil 1 1/2 cups bread crumbs 1/2 lb thinly sliced ham or prosciutto, finely chopped 12 wooden toothpicks (soaked in water for 5 minutes) Preheat grill so that coals are white hot in time for grilling. Melt butter in microwave, stir in oil. To this warm mixture, add Parsley, Rosemary, minced garlic, chopped onion and paprika (a pinch of rubbed sage may optionally be added if you have it on hand, but be careful not to overdo). Allow the herbs to infuse for 10 minutes. Remove 3-4 tablespoons to a separate small bowl and use this to brush both sides of the chicken. Place chicken breasts, skin side down, on a layer of wax paper or plastic wrap. Pound lightly with the back of a heavy frying pan or meat mallet until slightly flattened out. Sprinkle chicken with salt, pepper, and garlic powder. In a small bowl, mix together bread crumbs with Parmesan cheese and chopped ham. Add remaining butter, oil and herb mixture to bread crumbs and stir until well combined (if mixture seems too thick, add a tablespoon or so of warm water or more olive oil). Spoon stuffing mixture into the hollow part inside the chicken breasts. Fold edges of chicken over stuffing to cover and fasten together securely with wooden toothpicks. Place chicken (about 6 inches away) over white hot coals on grill, skin side down. Grill on one side for about 20 minutes; brush again with more butter/oil mixture (if you run out, just use olive oil spray). Turn chicken over and grill for another 20 minutes or until chicken is tender and golden. Remove toothpicks and serve. Variation: Place a slice of provolone cheese over each breast before stuffing and rolling up. To make a great take-along lunch, this may also be prepared in aluminum foil pouches (one for each breast). Spray the inner side of the foil with olive oil and add a slice of or two of onion to each packet for extra flavor.

6 whole boned, chicken breasts (skin on) 2 tablespoons green or yellow onion, finely chopped 3 cloves garlic, minced garlic powder, salt and pepper (for sprinkling) 1/2 teaspoon paprika 1/4 cup grated Parmesan cheese 1 teaspoon fresh Rosemary, minced 2 tablespoons fresh Parsley, minced 1/4 cup each of butter and olive oil 1 1/2 cups bread crumbs 1/2 lb thinly sliced ham or prosciutto, finely chopped 12 wooden toothpicks (soaked in water for 5 minutes) Preheat grill so that coals are white hot in time for grilling. Melt butter in microwave, stir in oil. To this warm mixture, add Parsley, Rosemary, minced garlic, chopped onion and paprika (a pinch of rubbed sage may optionally be added if you have it on hand, but be careful not to overdo). Allow the herbs to infuse for 10 minutes. Remove 3-4 tablespoons to a separate small bowl and use this to brush both sides of the chicken. Place chicken breasts, skin side down, on a layer of wax paper or plastic wrap. Pound lightly with the back of a heavy frying pan or meat mallet until slightly flattened out. Sprinkle chicken with salt, pepper, and garlic powder. In a small bowl, mix together bread crumbs with Parmesan cheese and chopped ham. Add remaining butter, oil and herb mixture to bread crumbs and stir until well combined (if mixture seems too thick, add a tablespoon or so of warm water or more olive oil). Spoon stuffing mixture into the hollow part inside the chicken breasts. Fold edges of chicken over stuffing to cover and fasten together securely with wooden toothpicks. Place chicken (about 6 inches away) over white hot coals on grill, skin side down. Grill on one side for about 20 minutes; brush again with more butter/oil mixture (if you run out, just use olive oil spray). Turn chicken over and grill for another 20 minutes or until chicken is tender and golden. Remove toothpicks and serve. Variation: Place a slice of provolone cheese over each breast before stuffing and rolling up. To make a great take-along lunch, this may also be prepared in aluminum foil pouches (one for each breast). Spray the inner side of the foil with olive oil and add a slice of or two of onion to each packet for extra flavor.

2 (15 oz. each) cans chili or 4 c. homemade chili 1 pkg. any variety corn bread mix 1 c. grated Cheddar cheese Preheat oven to 400 degrees. Pour chili into lightly greased 8 inch square baking pan. Prepare corn bread batter according to package directions; stir in cheese. Bake 30-35 minutes. Cool 5 minutes. Serves 4-6.

8 oz. cream cheese, softened 1 (4 oz.) can black chopped olives, drained 1 bunch onions, chopped 1 (4 oz.) can chopped green chilies, drained Garlic salt to taste Minced garlic to taste 3 lg. flour tortillas or 5 sm. flour tortillas Mix first 6 ingredients. Place flour tortillas on plastic wrap. Evenly distribute mixture on tortillas. Spread almost to edge. Roll and refrigerate 2 hours. Cut into 1/4" slices and place on serving plate. May be refrigerated 3 to 4 days.

contest starts july 20-august 3 ,2007 *gorgious long haired babes* II guys and girls 1st guy 1 month blast 1st girl 1 month blast 2nd place 1 week blast 3rd place 3 day blast 4rth place 1 day blast 5th place 1 day sticky 6-10th pimpin prizes for more info and turning in photo contact lc reyna lc

@ CherryTAP so come turn your pics in or turn in a friends its all good hugs reyna