When using a gooey mixture to stuff thick chops (lamb or pork), steaks (such as tenderloin), or chicken breasts, the trick to keeping the filling in is to make the opening small. You need to create a large pocket inside the meat, with an opening slit just big enough to push the filling through. These lamb chops are an easy ― and flavorful ― example, with an aromatic heart of Stilton cheese.
Printed from:
http://www.sunset.com/food-wine/fast-fresh/tight-pockets-00400000014447/
Copyright © 2013 Sunset Publishing Corporation. All Rights Reserved. Use of this site constitutes acceptance of our Terms of Use and Privacy Policy ( Your California Privacy Rights). Ad Choices
