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Anyone feeling particularly creative today? I need help...
- Thread starter carianna-in-wa
- Start date
Italian chicken spirals
Italian Chicken Spirals
Ingredients
6 large skinless, boneless chicken breast halves (about 2 pounds total)
6 thin slices prosciutto (about 2-1/2 ounces total)
6 medium spinach leaves, stems removed
1/2 cup mascarpone cheese or cream cheese, softened
1 tablespoon olive oil
1/4 teaspoon paprika
3/4 cup mayonnaise
1/2 cup loosely packed fresh basil
1/2 small shallot
1/2 clove garlic
White and/or purple flowering kale (optional)
Preparation Bake:25 min.Prep:35 min.
1 Place a chicken breast half, boned side up, between 2 pieces of plastic wrap. Pound chicken lightly to 1/4-inch thickness. Repeat with remaining chicken breast halves. Set aside.
2 Place spinach leaves in a colander; pour boiling water over leaves in the colander set in sink. Drain spinach on paper towels.
3 Place a chicken breast half, smooth side down, on a cutting board or other flat surface. Season with salt and pepper. Arrange a slice of prosciutto on chicken. Spread a rounded tablespoon of cheese evenly over prosciutto. Arrange a spinach leaf on top.
4 Roll chicken tightly from one long edge and place, seam side down, in a greased shallow baking pan. Repeat with remaining chicken breast halves. Combine olive oil and paprika; brush over chicken.
5 Bake in a 375 degree F oven for 25 to 30 minutes or until chicken is tender and no longer pink; cool slightly. Cover and refrigerate several hours.
6 For Basil Mayonnaise: Combine mayonnaise, fresh basil, shallot, and garlic in a food processor bowl or blender container. Cover and process or blend until almost smooth. Cover and chill up to 4 hours.
7 To serve, trim off ends of chicken rolls. Cut each chicken roll into 6 slices. Arrange slices on serving plate. Serve with Basil Mayonnaise spooned into a sweet pepper half and garnish with fresh basil, if desired. Makes 36 appetizers.
Better Homes and Gardens
Italian Chicken Spirals
Ingredients
6 large skinless, boneless chicken breast halves (about 2 pounds total)
6 thin slices prosciutto (about 2-1/2 ounces total)
6 medium spinach leaves, stems removed
1/2 cup mascarpone cheese or cream cheese, softened
1 tablespoon olive oil
1/4 teaspoon paprika
3/4 cup mayonnaise
1/2 cup loosely packed fresh basil
1/2 small shallot
1/2 clove garlic
White and/or purple flowering kale (optional)
Preparation Bake:25 min.Prep:35 min.
1 Place a chicken breast half, boned side up, between 2 pieces of plastic wrap. Pound chicken lightly to 1/4-inch thickness. Repeat with remaining chicken breast halves. Set aside.
2 Place spinach leaves in a colander; pour boiling water over leaves in the colander set in sink. Drain spinach on paper towels.
3 Place a chicken breast half, smooth side down, on a cutting board or other flat surface. Season with salt and pepper. Arrange a slice of prosciutto on chicken. Spread a rounded tablespoon of cheese evenly over prosciutto. Arrange a spinach leaf on top.
4 Roll chicken tightly from one long edge and place, seam side down, in a greased shallow baking pan. Repeat with remaining chicken breast halves. Combine olive oil and paprika; brush over chicken.
5 Bake in a 375 degree F oven for 25 to 30 minutes or until chicken is tender and no longer pink; cool slightly. Cover and refrigerate several hours.
6 For Basil Mayonnaise: Combine mayonnaise, fresh basil, shallot, and garlic in a food processor bowl or blender container. Cover and process or blend until almost smooth. Cover and chill up to 4 hours.
7 To serve, trim off ends of chicken rolls. Cut each chicken roll into 6 slices. Arrange slices on serving plate. Serve with Basil Mayonnaise spooned into a sweet pepper half and garnish with fresh basil, if desired. Makes 36 appetizers.
Better Homes and Gardens
Charlie posted a wonderful rec: on the old board. Chicken Scarpariello
I think this could definitely be "modified" to make skewers. It really is a wonderful dish!
Regards,
Barb
Charlie's Post on Gails:
Chicken Scarpariello
Recipe By :Rao's
Serving Size : 6 Preparation Time :1:00
1 1/2 cups vegetable oil
1 pound sausage -- a combo
of hot and sweet, cut into bite-size pieces
2 2 1/2-lb chickens -- cut into
12 small pieces, bone in
2 large bell peppers --
cored, seeded and cut lengthwise into 1/4-
inch strips
1 large yellow onion -- cut,
lengthwise, into 1/4-inch thick slices
1 teaspoon minced garlic
1/2 cup chicken broth
1/2 cup dry white wine
1/2 cup vinegared sweet bell
peppers
1/2 cup halved vinegared hot
cherry peppers
1/2 cup vinegar from
vinegared sweet bell peppers
1/2 teaspoon dried oregano
1. heat oil in a large, deep saut‚ pan over
medium-high heat. saut‚ sausage for about 8
minutes until lightly browned. using a
slotted spoon, remove sausage from pan and
set aside to drain. reheat oil so that it
is hot but not smoking, pat chicken dry, and
saute‚ for about 15 minutes or until it is
almost cooked through.
2. stir in bell peppers, onion and garlic
and saut‚ for 5 min or until vegetables are
soft and beginning to brown. drain off all
excess oil. return sausage to pan.
3. add wine and chicken stock to chicken,
sausage and vegetables and bring to a boil.
stir in hot and sweet vinegared peppers,
vinegar, oregano and salt and pepper.
again, bring to a boil. lower heat and
simmer slowly for about 10 min or until
flavors have combined and sauce has
reduced. remove from heat and serve.
note: you can, near the end of cooking, add
2 or 3 sliced boiled potatoes to this dish.
potatoes seem to have an affinity for the
intense vinegar flavors, lustily absorbing
the sauce.
I think this could definitely be "modified" to make skewers. It really is a wonderful dish!
Regards,
Barb
Charlie's Post on Gails:
Chicken Scarpariello
Recipe By :Rao's
Serving Size : 6 Preparation Time :1:00
1 1/2 cups vegetable oil
1 pound sausage -- a combo
of hot and sweet, cut into bite-size pieces
2 2 1/2-lb chickens -- cut into
12 small pieces, bone in
2 large bell peppers --
cored, seeded and cut lengthwise into 1/4-
inch strips
1 large yellow onion -- cut,
lengthwise, into 1/4-inch thick slices
1 teaspoon minced garlic
1/2 cup chicken broth
1/2 cup dry white wine
1/2 cup vinegared sweet bell
peppers
1/2 cup halved vinegared hot
cherry peppers
1/2 cup vinegar from
vinegared sweet bell peppers
1/2 teaspoon dried oregano
1. heat oil in a large, deep saut‚ pan over
medium-high heat. saut‚ sausage for about 8
minutes until lightly browned. using a
slotted spoon, remove sausage from pan and
set aside to drain. reheat oil so that it
is hot but not smoking, pat chicken dry, and
saute‚ for about 15 minutes or until it is
almost cooked through.
2. stir in bell peppers, onion and garlic
and saut‚ for 5 min or until vegetables are
soft and beginning to brown. drain off all
excess oil. return sausage to pan.
3. add wine and chicken stock to chicken,
sausage and vegetables and bring to a boil.
stir in hot and sweet vinegared peppers,
vinegar, oregano and salt and pepper.
again, bring to a boil. lower heat and
simmer slowly for about 10 min or until
flavors have combined and sauce has
reduced. remove from heat and serve.
note: you can, near the end of cooking, add
2 or 3 sliced boiled potatoes to this dish.
potatoes seem to have an affinity for the
intense vinegar flavors, lustily absorbing
the sauce.
carianna-in-wa
Well-known member
Thank you all! Look at all these great ideas. I knew the Mimi's crew would come through!
Huh - weird.
Just noticed I no longer think of this as "Gail's" or even "Old Gail's." In my head this is now just "Mimi's!"
Huh - weird.
Just noticed I no longer think of this as "Gail's" or even "Old Gail's." In my head this is now just "Mimi's!"
How about using polenta as a base....
Spread the hot polenta (made with parmesan)into large pans, so it's about 1/2" thick, and allow it to cool and solidify. Then cut into shapes and lightly brown each side in a little olive oil and cool. This can be topped with pounded, sauteed chicken breast and a spoonful of caponata.
Or make Polenta Kabobs with marinated roasted red peppers, basil leaves, proscuitto & chicken.
Some other ideas...mushroom caps filled with risotto & topped with shaved parmesan; stuffed cannelloni (or large shells); zucchini or japanese eggplant, thinly sliced and used to roll around bites of chicken or sausage.
Spread the hot polenta (made with parmesan)into large pans, so it's about 1/2" thick, and allow it to cool and solidify. Then cut into shapes and lightly brown each side in a little olive oil and cool. This can be topped with pounded, sauteed chicken breast and a spoonful of caponata.
Or make Polenta Kabobs with marinated roasted red peppers, basil leaves, proscuitto & chicken.
Some other ideas...mushroom caps filled with risotto & topped with shaved parmesan; stuffed cannelloni (or large shells); zucchini or japanese eggplant, thinly sliced and used to roll around bites of chicken or sausage.
Oh...you reminded me of this REC: Venetian Sausage Bites
http://www.napastyle.com/kitchen/recipes/recipe.jsp?recipe_id=606
http://www.napastyle.com/kitchen/recipes/recipe.jsp?recipe_id=606
luisa_calif
Well-known member
I've done the polenta bites but added a spoonful of my homemade spaghetti gravy with a curl of
parmesan on top. Doesn't have to be served hot. When I brought them to parties they ALWAYS disappear first.
parmesan on top. Doesn't have to be served hot. When I brought them to parties they ALWAYS disappear first.