Monday, May 16, 2011

Davey Boy's Cheesey Garlic Chicken Breasts


Today is my 'baby's' birthday - he's 33!

(Now don't be saying how that makes me old, OK?)

This picture was taken last year on his birthday. We have so few of the 2 of us together, that I'm thrilled to be able to share this one with you today.

I'm very proud of him.  He served 9 years in the navy as a corpsman and served 2 tours overseas on the USS Bataan.

He's the proud daddy of 3 great kids (Charlie, Chloe & Caden) and a sweet husband to my daughter-in-love, Lyn!

Growing up, he filled our home with laughter.  If only those walls could talk...what stories they would tell!

When I was putting my cookbook together, I asked him for a recipe and I was SO tickled when he gave me this one....that he created himself! And he gave me this name for it too.

The 'note' under his recipe in my book reads..."Our son Dave always enjoyed being in the kitchen with me when he was growing up.  I can't count the times he's called to ask me about a recipe since he left home.  I am honored to add this delicious dish that he has created.  His dad and I have lovingly called him Davey Boy, so I was delighted when he gave me this title for his recipe also".


This next picture is from one of my older cookbooks (& the bottom part of the picture of Dave's recipe in my own cookbook).  When Dave was not quite 4, he was sitting on the counter while I made that granola recipe, and he printed his name at the top of that page.  His sister has marked this cookbook to be his when I'm no longer in need of it. *-*

That 'signature' is absolutely priceless!
Below is Dave's 4 yr. old picture - toooo sweet!
(melts my heart just to look at it again)

 A copy of this picture hangs on the wall in our bedroom...along with pictures of his sister and brother when they were about this age.

This is a delicious dish created by my youngest and I do hope you'll give it a try!


4 - 6 boneless skinless chicken breasts
1 (12 ozs) box garlic and cheese croutons
(get the best brand)
1 (16 ozs) tub sour cream
1 (8 ozs) pkg. mozzarella or monterey jack cheese
toothpicks or cooking twine, optional

Preheat oven to 350. Grease 9" X 13" baking dish. Crush croutons into medium to med-fine consistency; pour into bowl and set aside. 

Place sour cream in large bowl and set aside.

Slice cheese into 1/4" slices so that they are slightly larger than the size of a pat of butter.

Trim fat from chicken and make a slice down thickest partion of the breast, without going through to the other side.

Insert 1 - 2 slices of cheese into chicken. To keep chicken in place, if desired, use toothpicks or twine.

Roll chicken in sour cream, then in crushed croutons.
(I like to add a little grated parmesan to croutons also)

Place in prepared dish sliced side up.  Once all chicken has been rolled and placed in the dish, mix remaining croutons and sour cream together and sprinkle over chicken.

Cover; bake 40 minutes, then uncover and bake 20 minutes more. 

Time will vary depending on number of breasts and heating elements.

(He's pretty darn good, wouldn't you say??? I WOULD SAY!=)

The gift of David Benjamin Baker 33 years ago today is one of the very best I've ever received.

How thankful I am God chose me to be his mom!