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02/25/2005 07:29:17 PM · #1 |
Gotta good recipe for stuffing for a Chicken Breast Roulade?
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02/25/2005 07:39:09 PM · #2 |
This kinda sounds nice
Stuffing
Ray |
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02/25/2005 07:40:34 PM · #3 |
Did you say you're making chicken breast koolaid???
at this time of night ???
:-P
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02/25/2005 07:50:17 PM · #4 |
Go to the store and get some frozen chicken cordon bleu and tell her you made it yourself. The instructions are right on the box.
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02/25/2005 07:50:17 PM · #5 |
Originally posted by RayEthier:
This kinda sounds nice
Stuffing
Ray |
I would hope so at over 11 bucks a pound plus shippin'!
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02/25/2005 07:50:54 PM · #6 |
Originally posted by taterbug:
Did you say you're making chicken breast koolaid???
at this time of night ???
:-P |
Dude, it's to sophisticated for your simple taste! :-P
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02/25/2005 08:02:03 PM · #7 |
Originally posted by TooCool:
Originally posted by taterbug:
Did you say you're making chicken breast koolaid???
at this time of night ???
:-P |
Dude, it's to sophisticated for your simple taste! :-P |
What are ya talkin' about?
I like chicken, I like koolaid, and I certainly like breasts...
sounds right up my alley !!!
:-D
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02/25/2005 08:05:04 PM · #8 |
Okay,,,,,,perhaps you would prefer these:
Stuffing 1.
Stuffing 2
Stuffing 3
Hope you find what you are looking for.
Ray |
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02/25/2005 08:06:38 PM · #9 |
Originally posted by taterbug:
What are ya talkin' about?
I like chicken, I like koolaid, and I certainly like breasts...
sounds right up my alley !!!
:-D |
I rest my case! :-O
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02/25/2005 08:11:12 PM · #10 |
Originally posted by TooCool:
Originally posted by taterbug:
What are ya talkin' about?
I like chicken, I like koolaid, and I certainly like breasts...
sounds right up my alley !!!
:-D |
I rest my case! :-O |
Lord, ya best keep an eye on that case... it might be purloined .... |
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02/25/2005 08:16:12 PM · #11 |
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02/25/2005 08:17:57 PM · #12 |
| A very simple recipe: Make a pocket in chicken breasts, stuff with fontina cheese and proscuitto. Bake. Serve with a white wine-based sauce and capers over rice. A Duchea pinot grigio compliments all this very nicely. Bon appetite! |
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02/26/2005 04:01:51 AM · #13 |
Still waitin' for Bear's recipe! :-P
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02/26/2005 04:07:21 AM · #14 |
"Florentine" is good; spinach and garlic, basically.
CHICKEN BREAST ROULADE FLORENTINE
4 boneless chicken breast halves
1/4 lb thin sliced prosciutto
Salt & freshly ground pepper to taste
1 (8 oz.) pkg. frozen chopped spinach, thawed & drained
1 egg, beaten
1/4 c. ricotta cheese
2 tbsp. grated Parmesan cheese
3 med. garlic cloves, minced
1/2 tsp. oregano
3 tbsp. olive oil
1 c. dry white wine
2 tbsp. marsala
4 tbsp. butter, cut into 4 pieces
2 tbsp. fresh chopped parsley (opt.)
Lay boneless breast pieces, overlapping edges, between 2 sheets of plastic wrap. Pound pieces into large 1/4" thick rectangle. Remove plastic wrap and season with salt and pepper. Lay overlapping prosciutto slices over chicken leaving a 1/2" border, uncovered.
Blend spinach, egg, cheeses, garlic, oregano, salt and pepper together. Spread spinach mixture over Prosciutto. Roll chicken jelly roll style around filling. Fold in edges to make neat package. Tie chicken roll with twine or dark sewing thread in several places to secure.
Heat oil in a flame proof casserole and saute the roulade until lightly browned on all sides, 8 to 10 minutes.
Preheat oven to 350 degrees. Remove roll, discard oil. Add wine and marsala to dish, bringing to boil. Return chicken to pan and cover. Transfer to preheated oven and bake 20 minutes. Transfer roulade to serving dish and keep warm. Bring pan juices to a boil on top of stove; remove from heat and whisk in butter, salt and pepper and parsley. Serve and enjoy.
Robt.
Message edited by author 2005-02-26 09:12:27.
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02/26/2005 04:12:54 AM · #15 |
I knew you'd have something. Is it too early for dinner? :-0
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02/26/2005 04:13:39 AM · #16 |
Originally posted by bear_music:
"Florentine" is good; spinach and garlic, basically.
CHICKEN BREAST ROULADE FLORENTINE
4 boneless chicken breast halves
1/4 lb thin sliced prosciutto
Salt & freshly ground pepper to taste
1 (8 oz.) pkg. frozen chopped spinach, thawed & drained
1 egg, beaten
1/4 c. ricotta cheese
2 tbsp. grated Parmesan cheese
1 med. garlic clove, minced
1/2 tsp. oregano
3 tbsp. olive oil
1 c. dry white wine
2 tbsp. marsala
4 tbsp. butter, cut into 4 pieces
2 tbsp. fresh chopped parsley (opt.)
Lay boneless breast pieces, overlapping edges, between 2 sheets of plastic wrap. Pound pieces into large 1/4" thick rectangle. Remove plastic wrap and season with salt and pepper. Lay overlapping prosciutto slices over chicken leaving a 1/2" border, uncovered.
Blend spinach, egg, cheeses, garlic, oregano, salt and pepper together. Spread spinach mixture over Prosciutto. Roll chicken jelly roll style around filling. Fold in edges to make neat package. Tie chicken roll with twine or dark sewing thread in several places to secure.
Heat oil in a flame proof casserole and saute the roulade until lightly browned on all sides, 8 to 10 minutes.
Preheat oven to 350 degrees. Remove roll, discard oil. Add wine and marsala to dish, bringing to boil. Return chicken to pan and cover. Transfer to preheated oven and bake 20 minutes. Transfer roulade to serving dish and keep warm. Bring pan juices to a boil on top of stove; remove from heat and whisk in butter, salt and pepper and parsley. Serve and enjoy.
Robt. |
Aint no cook who has recipies like that... Robt must be a chef. Promise I will try it.
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02/26/2005 05:00:15 AM · #17 |
Yes. I was for some years a high-end professional chef in San Diego. I still cook seriously, and sometimes do other peoples' parties for a little extra income. Chicken Florentine is something I make fairly often. The recipe here is copied from the web; I looked to see if there was one posted before I tried to write down my own. This one is exactly as I do it, right down to the two wines; I made a couple modifications to the one I found on the web.
Robt.
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02/26/2005 05:44:02 AM · #18 |
My recipes usually call for an additional glass of wine, added liberally to chef.
-Terry
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02/26/2005 05:44:09 AM · #19 |
So you're trying to get breasts for a breast? Is that the plan?
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02/26/2005 05:51:37 AM · #20 |
Basil Chicken Roulade
5 boneless, skinless chicken breasts, about 6 ounces each
2 cups chopped spinach
1 cup chopped, fresh basil
2 tablespoons fresh lemon juice
1/4 cup chopped onion
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 cups chicken stock (broth)
1 cup Chardonnay, or similar white wine
1. Place one chicken breast between pieces of plastic wrap and gently pound with mallet. Try to shape it as much like a rectangle as possible, about 1/4" thick. Follow the same procedure with 3 more breasts. Set aside.
2. Chop the last breast into 1" chunks.
3. Place the spinach, basil, lemon juice, onions and garlic into a food processor. Pulse to chop. Add the chicken chunks, salt and pepper and continue to puree until the mixture becomes thick. Add a small amount of chicken stock if needed for moisture.
4. Spread 1/4 of the chicken mixture in a thin layer on each chicken breast. Fold the breast over the chicken mixture into roll-ups (roulades). Wrap the roulades in cheesecloth or plastic wrap and tie with string on both ends. Cheesecloth is preferable for tender, juicier chicken.
5. Place chicken stock into a medium pot and bring to boil. Add the wine and roulades. Simmer for 15 minutes or until a thermometer inserted to center of chicken breast reads 180°F. Remove from liquid.
6. Reduce a few cups of the cooking liquid by half.
7. Remove the cheesecloth or plastic from the chicken and slice on the bias to create oblong pieces. Serve 1 roulade per person with the reduced liquid spooned over the slices.
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02/26/2005 06:01:40 AM · #21 |
Both recipes look great! Barb, sounds like yours is pretty low-fat, too!
-Terry
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02/26/2005 06:30:45 AM · #22 |
Hey, Barbara: meet you on Iron Chef USA for a no-holds barred challenge?
Robt.
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02/26/2005 06:48:20 AM · #23 |
Oh you are so on!! Name a time and place.
Barbara
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02/26/2005 06:52:20 AM · #24 |
Harwich Port, Cape Cod, April 1st 2005, 5:00 PM EST.
Robt.
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02/26/2005 06:56:48 AM · #25 |
If you think I am traveling to where you are, you have it all wrong. We have to meet in the middle on neutral ground.
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