Login to cooktime24 in order to save your favorite recipes
If you have not registered yet, register now!
Found 11 recipes
4 chicken breasts , butterflied and pounded evenly 3 ounces sun-dried tomatoes 3 ounces frozen spinach , thawed 2 ounces goat cheese, crumbled 3 tablespoons[...]
Source: food.com7 ounces ricotta cheese 2 ounces goat cheese 1 tablespoon green onion 2 teaspoons italian herb salad dressing 1 1/2 teaspoons oregano 1 minced garlic clove[...]
Source: food.com1 tablespoon olive oil , divided 8 ounces sliced mushrooms, finely chopped 1/3 cup shallot , minced 1 cup fresh Baby Spinach 2 tablespoons fresh parsley ,[...]
Source: food.com5 boneless skinless chicken breast halves 1/4 cup heavy cream 1/4 teaspoon Tabasco sauce 8 large shrimp , peeled and deviened 2 tablespoons butter 2[...]
Source: food.com1 tablespoon olive oil , divided 8 ounces sliced mushrooms, finely chopped 1/3 cup shallot , minced 1 cup fresh baby spinach 2 tablespoons fresh parsley ,[...]
Source: food.comcheese , stuffing - 1/2 cup diced provolone cheese 1 cup shredded mozzarella cheese 1/4 cup grated parmesan cheese 1/2 cup breadcrumbs 1/4 teaspoon red pepper[...]
Source: food.com12 (6 ounce) boneless chicken breasts , skinned and trimmed 12 prosciutto , slices (thin) 3/4 lb bel paese cheese , cut into 12 oblongs 24 asparagus spears ,[...]
Source: food.com4 chicken breasts , butterflied and pounded evenly 3 ounces sun-dried tomatoes 3 ounces frozen spinach , thawed 2 ounces goat cheese, crumbled 3 tablespoons[...]
Source: food.com7 ounces ricotta cheese 2 ounces goat cheese 1 tablespoon green onion 2 teaspoons italian herb salad dressing 1 1/2 teaspoons oregano 1 minced garlic clove[...]
Source: food.comcheese , stuffing - 1/2 cup diced provolone cheese 1 cup shredded mozzarella cheese 1/4 cup grated parmesan cheese 1/2 cup breadcrumbs 1/4 teaspoon red pepper[...]
Source: food.com12 (6 ounce) boneless chicken breasts , skinned and trimmed 12 prosciutto , slices (thin) 3/4 lb bel paese cheese , cut into 12 oblongs 24 asparagus spears ,[...]
Source: food.com