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Any ideas for a stuffing for SB chicken breasts, without cheese or pork?
- Thread starter cindy
- Start date
steve2-in-la
Well-known member
Fennel, Apple, Onion and Bread Crumbs?
Lisa in LA's Greek-Style Stuffed Chicken Breasts are delicious. She must have posted it at Gail's,
Recipe from LisainLA
Greek-Style Stuffed Chicken Breasts
My friend served this to us for dinner -
awesome! The filling would be great with
fish, too.
Greek-Style Stuffed Chicken Breasts
1 10 oz package frozen spinach, thawed and
drained well
1/4 lb feta, crumbled
3 Tbs romano cheese, grated
S & P
6 boneless chicken breasts
2 Tbs olive oil
2 Tbs butter
3 Tbs flour
juice of 1 lemon
1 cup chicken broth
1 cup white wine
1 Tbs oregano
Mix the thawed and drained spinach with the
two cheeses, salt and pepper. Make a slit
in the side of each chicken breast, fill
with the spinach mixture, and close with
toothpicks. Heat the oil and butter in a
large skillet, brown the chicken breasts on
both sides and remove to a warm platter.
Sprinkle the flour into the same pan, mix
with the remaining oil to make a roux, cook
for about 1 minute. Slowly, add the wine
and chicken broth and stir until a smooth
sauce has formed. Add the lemon juice and
oregano, and more salt and pepper to
taste. Bring to a boil and return the
chicken to the pan. Cover the pan a reduce
the heat to a simmer. Simmer for 30
minutes until the chicken is very tender.
Alternatively, you can finish the chicken
in the oven - I would say 325 for about 25
minutes.
This is nice with orzo and a salad.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=9787
Recipe from LisainLA
Greek-Style Stuffed Chicken Breasts
My friend served this to us for dinner -
awesome! The filling would be great with
fish, too.
Greek-Style Stuffed Chicken Breasts
1 10 oz package frozen spinach, thawed and
drained well
1/4 lb feta, crumbled
3 Tbs romano cheese, grated
S & P
6 boneless chicken breasts
2 Tbs olive oil
2 Tbs butter
3 Tbs flour
juice of 1 lemon
1 cup chicken broth
1 cup white wine
1 Tbs oregano
Mix the thawed and drained spinach with the
two cheeses, salt and pepper. Make a slit
in the side of each chicken breast, fill
with the spinach mixture, and close with
toothpicks. Heat the oil and butter in a
large skillet, brown the chicken breasts on
both sides and remove to a warm platter.
Sprinkle the flour into the same pan, mix
with the remaining oil to make a roux, cook
for about 1 minute. Slowly, add the wine
and chicken broth and stir until a smooth
sauce has formed. Add the lemon juice and
oregano, and more salt and pepper to
taste. Bring to a boil and return the
chicken to the pan. Cover the pan a reduce
the heat to a simmer. Simmer for 30
minutes until the chicken is very tender.
Alternatively, you can finish the chicken
in the oven - I would say 325 for about 25
minutes.
This is nice with orzo and a salad.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=9787
Here's a mushroom stuffing option. You don't have to do rollups tho' just cut a pocket in the breast
http://allrecipes.com/Recipe/Mushroom-Stuffed-Chicken-Rollups/Detail.aspx
http://allrecipes.com/Recipe/Mushroom-Stuffed-Chicken-Rollups/Detail.aspx
Stuffed Chicken Marsala. Love this one, but it's decadent.
* Exported for MasterCook 4 by Living Cookbook *
Stuffed Chicken Marsala
Recipe By : Sara Moulton
Serving Size : 0 Preparation Time: 0:10
Categories : *Favorite Chicken
Main Dish
Amount Measure Ingredient -- Preparation Method
6 chicken breasts
salt
pepper
thyme
6 slices prosciutto
6 slices Fontina cheese
flour, for dredging
canola oil
10 oz sliced mushrooms
1/2 cup Marsala wine
2 cups chicken stock
1 Tbs butter
1 Tbs flour
1. Cut pockets into chicken breasts. Season pockets with salt, pepper and
thyme. Stuff each breast with a slice of prosciutto and a piece of Fontina.
Dip chicken breasts in flour.
2. Heat skillet. Add oil to skillet and saute chicken breasts until brown on
both sides. Remove browned chicken breasts from skillet. Add more oil if
necessary. Add mushrooms to skillet and sauté on high heat until browned.
Mushroom liquid will start to deglaze the pan. Add Marsala to skillet and
reduce by half, about 5 minutes. Add chicken stock to skillet and put
chicken back to the pan. Simmer until chicken is cooked through, about 5 to
10 minutes.
3. Transfer chicken to platter. Thicken sauce by making a buerre manie with
butter and flour, and whisking it in until sauce thickens.
Recipe Author: Sara Moulton
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Stuffed Chicken Marsala
Recipe By : Sara Moulton
Serving Size : 0 Preparation Time: 0:10
Categories : *Favorite Chicken
Main Dish
Amount Measure Ingredient -- Preparation Method
6 chicken breasts
salt
pepper
thyme
6 slices prosciutto
6 slices Fontina cheese
flour, for dredging
canola oil
10 oz sliced mushrooms
1/2 cup Marsala wine
2 cups chicken stock
1 Tbs butter
1 Tbs flour
1. Cut pockets into chicken breasts. Season pockets with salt, pepper and
thyme. Stuff each breast with a slice of prosciutto and a piece of Fontina.
Dip chicken breasts in flour.
2. Heat skillet. Add oil to skillet and saute chicken breasts until brown on
both sides. Remove browned chicken breasts from skillet. Add more oil if
necessary. Add mushrooms to skillet and sauté on high heat until browned.
Mushroom liquid will start to deglaze the pan. Add Marsala to skillet and
reduce by half, about 5 minutes. Add chicken stock to skillet and put
chicken back to the pan. Simmer until chicken is cooked through, about 5 to
10 minutes.
3. Transfer chicken to platter. Thicken sauce by making a buerre manie with
butter and flour, and whisking it in until sauce thickens.
Recipe Author: Sara Moulton
- - - - - - - - - - - - - - - - - -
Stuffed Chicken Breasts with filling variations from FC.
* Exported for MasterCook 4 by Living Cookbook *
Stuffed Chicken Breasts
Recipe By : Jennifer C. Martinkus and Derrin Davis
Serving Size : 4 Preparation Time: 0:00
Categories : Chicken Main Dish
Amount Measure Ingredient -- Preparation Method
4 8- to 9-oz boneless, skinless chicken breast halves
filling recipe of your choice (below)
3/4 cup unbleached all-purpose flour
2 large eggs
1 1/2 cups fresh breadcrumbs
kosher salt and freshly ground black pepper
2/3 cup olive oilAntipasto Filling1 1/2 cups grated whole-milk mozzarella (6 ounces)
3 Tbs chopped oil-packed sun-dried tomatoes
3 Tbs chopped pitted Kalamata olives
1/4 cup very finely diced salami
2 Tbs freshly grated Parmigiano Reggiano
2 tsp chopped fresh oregano leaves
freshly ground black pepperProsciutto & Fontina Filling4 thin slices prosciutto (2 to 3 ounces)
1 cup (lightly packed)grated Fontina (3 ounces)Chile & Jack Cheese Filling2 Tbs olive oil
1 1/2 cups 1/4-inch diced fresh poblano chiles (about
-- 2 large chiles)
1 cup 1/4-inch diced red onion (half a medium onion)
2 tsp minced garlic
1 tsp chipotle Tabasco sauce; more to taste
1/2 tsp ground cumin
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1 1/2 cups grated Monterey Jack (5 1/4 ounces)
1/4 cup chopped fresh cilantroSpinach & Goat Cheese Filling2 Tbs olive oil
1 cup finely chopped shallots (6 to 8 medium shallots)
8 oz fresh spinach, stemmed and chopped
-- (7 lightly packed cups)
1/4 cup dry white wine
3 1/2 oz fresh goat cheese, crumbled
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1. If the chicken breasts have tenderloins, remove them. Trim, rinse, and
pat the breasts dry.
2. Make a pocket on the thicker side of each breast: Using a sharp boning or
utility knife, cut into the breast about 1/2 inch from one end. Create a
pocket, slicing to within about 1/4 inch of the other side.
3. Stuff each breast with about one-quarter of the filling, distributing it
evenly throughout the pocket and to the ends. Press on the top of each
breast to close the pocket.
4. Line up three wide shallow dishes. Fill the first with the flour. In the
second, whisk the eggs. In the third, toss the breadcrumbs with 1/2 teaspoon
salt and 1/2 teaspoon pepper.
5. Season the breasts generously on both sides with salt and pepper. Dredge
one breast well in the flour, shaking off any excess. Dip it into the eggs,
turning to coat evenly, and then dredge it in the breadcrumbs, pressing to
make the crumbs adhere evenly. Gently shake off any excess. Set on a plate
and repeat with the other breasts. Refrigerate for at least 5 minutes and up
to 3 hours to let the breading set. Discard any leftover flour, egg, or
crumbs.
6. Heat the oven to 350°F.
7. Heat the olive oil in a heavy 10-inch nonstick skillet over medium-high
heat. When the oil is very hot, carefully add two of the breasts to the pan
and cook until golden brown, about 3 minutes per side. If the oil seems to
get too hot, reduce the heat to medium. Transfer the breasts to a baking
sheet. Repeat with the other two breasts.
8. Bake until the chicken and filling reach 165°F on an instant-read
thermometer, about 15 minutes. Serve immediately.
9. Choose one of these filling recipes to use in the master recipe at far
left. Each yields enough to stuff four chicken breast halves.
Antipasto Filling
1. This filling tastes remarkably like a classic Italian restaurant pizza
topping. It can be made a day ahead.
2. In a small bowl, mix the mozzarella, sun-dried tomatoes, olives, salami,
Parmigiano, oregano, and a few grinds of pepper. Follow the recipe for
Stuffed Chicken Breasts above.
3. Serving suggestion: Pasta simply tossed with olive oil, garlic, and
Parmigiano.
Prosciutto & Fontina Filling
1. You can complement the flavor of this filling by adding 2 tablespoons
Dijon mustard to the eggs and 4 teaspoons dried sage leaves to the
breadcrumbs.
2. Follow the recipe for Stuffed Chicken Breasts above, laying a slice of
prosciutto along the length of the pocket before stuffing in the cheese.
3. Serving suggestions: Soft polenta topped with fresh herbs or fried
polenta squares.
Chile & Jack Cheese Filling
1. If you live near a Mexican market, try substituting queso asadero or
queso Oaxaca for the Monterey Jack. This filling can be made a day ahead.
2. Heat the olive oil in a large (preferably 12-inch) skillet over
medium-high heat. Add the chiles and onion. Cook, stirring frequently, until
the vegetables are quite soft and somewhat browned, 7 to 9 minutes.
Immediately stir in the garlic, chipotle Tabasco, cumin, salt, and pepper.
Remove from the heat and let cool to room temperature. Stir in the cheese
and cilantro. Follow the recipe for Stuffed Chicken Breasts above.
3. Serving suggestion: Long-grain white rice tossed with fresh cilantro and
parsley.
Spinach & Goat Cheese Filling
1. The rich, sharp flavor of goat cheese blends perfectly with the sweet
richness of shallots. This filling can be made a day ahead.
2. Heat the olive oil in a large skillet over medium to medium-low heat. Add
the shallots and cook slowly until softened and aromatic, 8 to 10 minutes.
Increase the heat to medium and add the spinach (in batches, if necessary)
and wine. Cook, stirring frequently, until the spinach is wilted and all the
liquid has evaporated, 3 to 4 minutes. Remove from the heat and stir in the
goat cheese, salt, and pepper. Let cool to room temperature. Follow the
recipe for Stuffed Chicken Breasts above.
3. Serving suggestion: Roasted, herbed red potatoes.
Comments: These stuffed chicken breasts can be assembled and refrigerated
for up to three hours before cooking.
Recipe Author: Jennifer C. Martinkus and Derrin Davis
Recipe Source: Fine Cooking Dec 2004/Jan 2005
Author Note: Jennifer C. Martinkus is a food writer, and Derrin Davis is a
chef at Bay House in Lincoln City, Oregon.
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Stuffed Chicken Breasts
Recipe By : Jennifer C. Martinkus and Derrin Davis
Serving Size : 4 Preparation Time: 0:00
Categories : Chicken Main Dish
Amount Measure Ingredient -- Preparation Method
4 8- to 9-oz boneless, skinless chicken breast halves
filling recipe of your choice (below)
3/4 cup unbleached all-purpose flour
2 large eggs
1 1/2 cups fresh breadcrumbs
kosher salt and freshly ground black pepper
2/3 cup olive oilAntipasto Filling1 1/2 cups grated whole-milk mozzarella (6 ounces)
3 Tbs chopped oil-packed sun-dried tomatoes
3 Tbs chopped pitted Kalamata olives
1/4 cup very finely diced salami
2 Tbs freshly grated Parmigiano Reggiano
2 tsp chopped fresh oregano leaves
freshly ground black pepperProsciutto & Fontina Filling4 thin slices prosciutto (2 to 3 ounces)
1 cup (lightly packed)grated Fontina (3 ounces)Chile & Jack Cheese Filling2 Tbs olive oil
1 1/2 cups 1/4-inch diced fresh poblano chiles (about
-- 2 large chiles)
1 cup 1/4-inch diced red onion (half a medium onion)
2 tsp minced garlic
1 tsp chipotle Tabasco sauce; more to taste
1/2 tsp ground cumin
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1 1/2 cups grated Monterey Jack (5 1/4 ounces)
1/4 cup chopped fresh cilantroSpinach & Goat Cheese Filling2 Tbs olive oil
1 cup finely chopped shallots (6 to 8 medium shallots)
8 oz fresh spinach, stemmed and chopped
-- (7 lightly packed cups)
1/4 cup dry white wine
3 1/2 oz fresh goat cheese, crumbled
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1. If the chicken breasts have tenderloins, remove them. Trim, rinse, and
pat the breasts dry.
2. Make a pocket on the thicker side of each breast: Using a sharp boning or
utility knife, cut into the breast about 1/2 inch from one end. Create a
pocket, slicing to within about 1/4 inch of the other side.
3. Stuff each breast with about one-quarter of the filling, distributing it
evenly throughout the pocket and to the ends. Press on the top of each
breast to close the pocket.
4. Line up three wide shallow dishes. Fill the first with the flour. In the
second, whisk the eggs. In the third, toss the breadcrumbs with 1/2 teaspoon
salt and 1/2 teaspoon pepper.
5. Season the breasts generously on both sides with salt and pepper. Dredge
one breast well in the flour, shaking off any excess. Dip it into the eggs,
turning to coat evenly, and then dredge it in the breadcrumbs, pressing to
make the crumbs adhere evenly. Gently shake off any excess. Set on a plate
and repeat with the other breasts. Refrigerate for at least 5 minutes and up
to 3 hours to let the breading set. Discard any leftover flour, egg, or
crumbs.
6. Heat the oven to 350°F.
7. Heat the olive oil in a heavy 10-inch nonstick skillet over medium-high
heat. When the oil is very hot, carefully add two of the breasts to the pan
and cook until golden brown, about 3 minutes per side. If the oil seems to
get too hot, reduce the heat to medium. Transfer the breasts to a baking
sheet. Repeat with the other two breasts.
8. Bake until the chicken and filling reach 165°F on an instant-read
thermometer, about 15 minutes. Serve immediately.
9. Choose one of these filling recipes to use in the master recipe at far
left. Each yields enough to stuff four chicken breast halves.
Antipasto Filling
1. This filling tastes remarkably like a classic Italian restaurant pizza
topping. It can be made a day ahead.
2. In a small bowl, mix the mozzarella, sun-dried tomatoes, olives, salami,
Parmigiano, oregano, and a few grinds of pepper. Follow the recipe for
Stuffed Chicken Breasts above.
3. Serving suggestion: Pasta simply tossed with olive oil, garlic, and
Parmigiano.
Prosciutto & Fontina Filling
1. You can complement the flavor of this filling by adding 2 tablespoons
Dijon mustard to the eggs and 4 teaspoons dried sage leaves to the
breadcrumbs.
2. Follow the recipe for Stuffed Chicken Breasts above, laying a slice of
prosciutto along the length of the pocket before stuffing in the cheese.
3. Serving suggestions: Soft polenta topped with fresh herbs or fried
polenta squares.
Chile & Jack Cheese Filling
1. If you live near a Mexican market, try substituting queso asadero or
queso Oaxaca for the Monterey Jack. This filling can be made a day ahead.
2. Heat the olive oil in a large (preferably 12-inch) skillet over
medium-high heat. Add the chiles and onion. Cook, stirring frequently, until
the vegetables are quite soft and somewhat browned, 7 to 9 minutes.
Immediately stir in the garlic, chipotle Tabasco, cumin, salt, and pepper.
Remove from the heat and let cool to room temperature. Stir in the cheese
and cilantro. Follow the recipe for Stuffed Chicken Breasts above.
3. Serving suggestion: Long-grain white rice tossed with fresh cilantro and
parsley.
Spinach & Goat Cheese Filling
1. The rich, sharp flavor of goat cheese blends perfectly with the sweet
richness of shallots. This filling can be made a day ahead.
2. Heat the olive oil in a large skillet over medium to medium-low heat. Add
the shallots and cook slowly until softened and aromatic, 8 to 10 minutes.
Increase the heat to medium and add the spinach (in batches, if necessary)
and wine. Cook, stirring frequently, until the spinach is wilted and all the
liquid has evaporated, 3 to 4 minutes. Remove from the heat and stir in the
goat cheese, salt, and pepper. Let cool to room temperature. Follow the
recipe for Stuffed Chicken Breasts above.
3. Serving suggestion: Roasted, herbed red potatoes.
Comments: These stuffed chicken breasts can be assembled and refrigerated
for up to three hours before cooking.
Recipe Author: Jennifer C. Martinkus and Derrin Davis
Recipe Source: Fine Cooking Dec 2004/Jan 2005
Author Note: Jennifer C. Martinkus is a food writer, and Derrin Davis is a
chef at Bay House in Lincoln City, Oregon.
- - - - - - - - - - - - - - - - - -
Spinach Crab Chicken. Very good.
* Exported for MasterCook 4 by Living Cookbook *
Spinach Crab Chicken
Recipe By : Vicki Melies, Glenwood, Iowa
Serving Size : 4 Preparation Time: 0:45
Categories : Chicken Main Dish
Shellfish
Amount Measure Ingredient -- Preparation Method
1/2 cup finely chopped onion
1/4 cup chopped fresh mushrooms
1/4 cup finely chopped celery
3 Tbs butter
3 Tbs all purpose flour
1/2 tsp salt, divided
1 cup chicken broth
1/2 cup milk
4 6-oz boneless, skinless chicken breast halves
1/8 tsp white pepper
1/2 cup dry bread crumbs
1 6 oz can crabmeat, drained, flaked and cartilage removed
12 leaves fresh spinach, chopped
1 Tbs minced fresh parsley
1 cup shredded Swiss cheese (4 oz)
hot cooked rice
1. For sauce, in a skillet, sauté the onion, mushrooms and celery in butter
until tender. Stir in flour and 1/4 teaspoon salt until blended. Gradually
add broth and milk. Bring to a boil; cook and stir for 1 to 2 minutes or
until thickened. Remove from the heat.
2. Flatten chicken to 1/4-inch thickness; sprinkle with pepper and remaining
salt. In a bowl, combine the bread crumbs, crab, spinach and parsley; stir
in 1/2 cup sauce. Spoon 1/4 cup down the center of each chicken breast half.
Roll up; secure with toothpicks. Place seam side down in a greased 13- x 9-
x 2-inch baking dish. Top with remaining sauce.
3. Cover and bake at 375° for 35 to 45 minutes or until juices run clear.
Sprinkle with cheese. Broil 4 to 6 inches from the heat for 5 minutes or
until lightly browned. Discard the toothpicks. Serve with the rice.
Cooking Tip: I skipped the toothpicks, just laid them on the seam. They
stayed together.
Comments: This is from Taste of Home Magazine, which I subscribe to from
time to time, reminds me of food I grew up on. Received my last issue and
saw this recipe. I had some frozen pasteurized lump crabmeat from Costco and
all the other ingredients, so tried it yesterday. It was really good and I
made it ahead of time, refrigerated it until time to cook, which worked
really well. With some rice, asparagus and an arugula/leaf
lettuce/strawberries/red onion/sugared almond salad, we were quite happy.
Reminds me of some of those canned soup casserole dishes without the can.
This recipe was a grand prize winner in a contest TOH held.
Recipe Author: Vicki Melies, Glenwood, Iowa
Recipe Source: Taste of Home Feb/Mar 2005
Author Note: I altered a friend's recipe for crab-stuffed chicken to include
one of my favorite vegetables-spinach. Now my husband requests this elegant
entree all the time. Served over rice, it's special enough for company, too.
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Spinach Crab Chicken
Recipe By : Vicki Melies, Glenwood, Iowa
Serving Size : 4 Preparation Time: 0:45
Categories : Chicken Main Dish
Shellfish
Amount Measure Ingredient -- Preparation Method
1/2 cup finely chopped onion
1/4 cup chopped fresh mushrooms
1/4 cup finely chopped celery
3 Tbs butter
3 Tbs all purpose flour
1/2 tsp salt, divided
1 cup chicken broth
1/2 cup milk
4 6-oz boneless, skinless chicken breast halves
1/8 tsp white pepper
1/2 cup dry bread crumbs
1 6 oz can crabmeat, drained, flaked and cartilage removed
12 leaves fresh spinach, chopped
1 Tbs minced fresh parsley
1 cup shredded Swiss cheese (4 oz)
hot cooked rice
1. For sauce, in a skillet, sauté the onion, mushrooms and celery in butter
until tender. Stir in flour and 1/4 teaspoon salt until blended. Gradually
add broth and milk. Bring to a boil; cook and stir for 1 to 2 minutes or
until thickened. Remove from the heat.
2. Flatten chicken to 1/4-inch thickness; sprinkle with pepper and remaining
salt. In a bowl, combine the bread crumbs, crab, spinach and parsley; stir
in 1/2 cup sauce. Spoon 1/4 cup down the center of each chicken breast half.
Roll up; secure with toothpicks. Place seam side down in a greased 13- x 9-
x 2-inch baking dish. Top with remaining sauce.
3. Cover and bake at 375° for 35 to 45 minutes or until juices run clear.
Sprinkle with cheese. Broil 4 to 6 inches from the heat for 5 minutes or
until lightly browned. Discard the toothpicks. Serve with the rice.
Cooking Tip: I skipped the toothpicks, just laid them on the seam. They
stayed together.
Comments: This is from Taste of Home Magazine, which I subscribe to from
time to time, reminds me of food I grew up on. Received my last issue and
saw this recipe. I had some frozen pasteurized lump crabmeat from Costco and
all the other ingredients, so tried it yesterday. It was really good and I
made it ahead of time, refrigerated it until time to cook, which worked
really well. With some rice, asparagus and an arugula/leaf
lettuce/strawberries/red onion/sugared almond salad, we were quite happy.
Reminds me of some of those canned soup casserole dishes without the can.
This recipe was a grand prize winner in a contest TOH held.
Recipe Author: Vicki Melies, Glenwood, Iowa
Recipe Source: Taste of Home Feb/Mar 2005
Author Note: I altered a friend's recipe for crab-stuffed chicken to include
one of my favorite vegetables-spinach. Now my husband requests this elegant
entree all the time. Served over rice, it's special enough for company, too.
- - - - - - - - - - - - - - - - - -
Rolled Chicken Washington
I've been making this recipe for years. It was in a Better Homes and Gardens in the 60s or early 70s. It's old enough to expect you to bone the chicken breasts yourself. It's pretty time-consuming but worth it. When I can find smallish whole breasts, this is what I like to do with them. The original recipe is to deep fry the rolls, but I just saute in enough oil to do the job, then stick in the oven, to finish cooking. Time will depend on the size of the chicken breasts. I usually make half the filling for 2 whole boneless breasts
* Exported for MasterCook 4 by Living Cookbook *
Rolled Chicken Washington
Recipe By :
Serving Size : 2 Preparation Time: 0:00
Categories : *Favorite Chicken
Main Dish
Amount Measure Ingredient -- Preparation Method
Cheese filling1/4 cup fresh mushrooms, finely chopped
1 Tbs butter
1 Tbs all-purpose flour
1/4 cup light cream
1/8 tsp salt
dash cayenne pepper
1/2 cup plus 2 Tbs shredded sharp Cheddar cheeseChicken2 large boned whole chicken breasts
all-purpose flour
1 egg, slightly beaten
1/3 cup fine dry breadcrumbs
Cheese filling
1. Cook mushrooms in butter, about 5 minutes. Blend in flour; stir in cream.
Add salt and cayenne; cook and stir until mixture becomes very thick. Stir
in cheese; cook over very low heat, stirring constantly, until cheese is
melted. Turn mixture into pie plate. Cover; chill thoroughly, about 1 hour.
Cut the firm cheese mixture into 2 equal portions; shape it into short
sticks.
Chicken
1. If not already done, remove skin from chicken breasts. To make cutlets,
place each piece of chicken, boned side up, between two pieces of saran.
(Overlap meat where chicken breast is split.) Working out from the center,
pound with wood mallet to form cutlets not quite 1/4 inch thick. Peel off
saran. (Or ask your meatman to flatten the chicken breasts for you.)
Sprinkle meat with salt.
2. Place a cheese stick on each chicken breast. Tucking in the sides, roll
chicken as for jelly-roll. Press to seal well.
3. Dust the chicken rolls with flour; dip in slightly beaten egg, then roll
in fine dry bread crumbs. Cover and chill chicken rolls thoroughly-at least
1 hour. (Or fix ahead when entertaining-the rolls can chill all afternoon or
overnight.) About an hour before serving time, fry rolls in deep, hot fat
(375°) 5 minutes or till crisp and golden brown; drain on paper towels.
Place rolls in shallow baking dish and bake in slow oven (325°) about 30 to
45 minutes. Serve on warm platter; trim with Spiced Grapes.
Cooking Tip: Brown in skillet and bake at 350° for 25 to 30 minutes.
- - - - - - - - - - - - - - - - - -
I've been making this recipe for years. It was in a Better Homes and Gardens in the 60s or early 70s. It's old enough to expect you to bone the chicken breasts yourself. It's pretty time-consuming but worth it. When I can find smallish whole breasts, this is what I like to do with them. The original recipe is to deep fry the rolls, but I just saute in enough oil to do the job, then stick in the oven, to finish cooking. Time will depend on the size of the chicken breasts. I usually make half the filling for 2 whole boneless breasts
* Exported for MasterCook 4 by Living Cookbook *
Rolled Chicken Washington
Recipe By :
Serving Size : 2 Preparation Time: 0:00
Categories : *Favorite Chicken
Main Dish
Amount Measure Ingredient -- Preparation Method
Cheese filling1/4 cup fresh mushrooms, finely chopped
1 Tbs butter
1 Tbs all-purpose flour
1/4 cup light cream
1/8 tsp salt
dash cayenne pepper
1/2 cup plus 2 Tbs shredded sharp Cheddar cheeseChicken2 large boned whole chicken breasts
all-purpose flour
1 egg, slightly beaten
1/3 cup fine dry breadcrumbs
Cheese filling
1. Cook mushrooms in butter, about 5 minutes. Blend in flour; stir in cream.
Add salt and cayenne; cook and stir until mixture becomes very thick. Stir
in cheese; cook over very low heat, stirring constantly, until cheese is
melted. Turn mixture into pie plate. Cover; chill thoroughly, about 1 hour.
Cut the firm cheese mixture into 2 equal portions; shape it into short
sticks.
Chicken
1. If not already done, remove skin from chicken breasts. To make cutlets,
place each piece of chicken, boned side up, between two pieces of saran.
(Overlap meat where chicken breast is split.) Working out from the center,
pound with wood mallet to form cutlets not quite 1/4 inch thick. Peel off
saran. (Or ask your meatman to flatten the chicken breasts for you.)
Sprinkle meat with salt.
2. Place a cheese stick on each chicken breast. Tucking in the sides, roll
chicken as for jelly-roll. Press to seal well.
3. Dust the chicken rolls with flour; dip in slightly beaten egg, then roll
in fine dry bread crumbs. Cover and chill chicken rolls thoroughly-at least
1 hour. (Or fix ahead when entertaining-the rolls can chill all afternoon or
overnight.) About an hour before serving time, fry rolls in deep, hot fat
(375°) 5 minutes or till crisp and golden brown; drain on paper towels.
Place rolls in shallow baking dish and bake in slow oven (325°) about 30 to
45 minutes. Serve on warm platter; trim with Spiced Grapes.
Cooking Tip: Brown in skillet and bake at 350° for 25 to 30 minutes.
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Thank you, all of you!
I'm saving all of these. I'm trying to cook for my in-laws at least twice a week. I make it and bring it over there. I try and make enough for a dinner or two and then another package for the freezer. There are a lot of dietary restrictions, plus they are not real adventurous, but really, how much roast chicken can you eat.
I'm saving all of these. I'm trying to cook for my in-laws at least twice a week. I make it and bring it over there. I try and make enough for a dinner or two and then another package for the freezer. There are a lot of dietary restrictions, plus they are not real adventurous, but really, how much roast chicken can you eat.
Chicken Breasts Stuffed with Mushrooms and Spinach
http://www.epicurious.com/recipes/food/views/Chicken-Breasts-Stuffed-with-Mushrooms-and-Spinach-490
http://www.epicurious.com/recipes/food/views/Chicken-Breasts-Stuffed-with-Mushrooms-and-Spinach-490
Stuffed Chicken Breasts with Cider Vinegar Sauce
http://www.epicurious.com/recipes/food/views/Stuffed-Chicken-Breasts-with-Cider-Vinegar-Sauce-1015
http://www.epicurious.com/recipes/food/views/Stuffed-Chicken-Breasts-with-Cider-Vinegar-Sauce-1015
Apple, Currant, and Caraway Stuffed Chicken Breasts
http://www.epicurious.com/recipes/food/views/Apple-Currant-and-Caraway-Stuffed-Chicken-Breasts-106360
http://www.epicurious.com/recipes/food/views/Apple-Currant-and-Caraway-Stuffed-Chicken-Breasts-106360
shaun-in-to
Well-known member
If you leave out the cream, maybe best to stuff pockets rather than roll, or they'll dry out.