This quick, easy sandwich pairs the peppery kick of arugula with sweet apples and mellow, creamy melted brie on top. A cup of hot soup turns it into a meal.
This post is sponsored by Pacific Foods. The opinions expressed are honest and all my own. Ooooh, boy, do I have a special treat for you guys! I recently partnered with Pacific Foods to create a recipe using one of their non-dairy beverages.
Roasting the garlic mellows its bite and gives the stuffing a subtle hint of flavor. Stuff the chicken breasts up to a day ahead, refrigerate, and cook them just before guests arrive. Garnish each plate with a rosemary sprig.
These hearty sandwiches are terrific for weekends and watching football. Kim Marie Van Rheenen of Mendota, Illinois simmers the meatballs in a tangy barbecue sauce rather than the traditional Italian red sauce.
Chicken breasts are pounded thin, and stuffed with a mushroom and cream cheese mixture. The rolls are then coated with brown sugar and Dijon, and rolled in chopped nuts before baking.
