ISO: ISO Some help please with my timing for a dinner party....

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emtd

Well-known member
I'm having a dinner party Saturday evening and need some help with the timing of my menu please. I am serving roasted tomato, basil soup and then chicken breasts stuffed with feta and fresh spinach (from this site). I would like to saute the chicken then finish it in the oven but I don't want to be doing this while our guests are at the table. (You can see the kitchen a bit from the dining room). So can I saute the chicken first, then finish it in the oven for 15 - 20 minutes while we eat our soup - or will that dry it out too much? Thanks for any help.

Betty

 
sorry, part 2....

I should clarify that I plan on pounding the chicken and then rolling the mixture inside. I have tried it out and liked the look - but then the chicken cooks (and dries out) much more quickly.

Thanks again
Betty

 
I say yes, you can saute the chicken ahead of time. Do it right before the party starts and (gasp)

leave it at room temp if it's only an hour or so. No one will die, I assure you. That way the chicken won't take as long to bake and won't have as much of a chance to dry out. A quick dash into the kitchen to baste it wouldn't hurt.

If you do it way ahead of time regrigerate it, but let it come to room temp bafore baking.

 
I do this all the time with pounded chicken breasts. Works great.

I have even done it early in the day and refrigerated them. I have found that warming them up from the refrigerater takes about 15 to 20 minutes at 400 degrees. I don't know about rolled and filled. That may take longer and maybe at a lower temperature.

 
thank you all very much. Great news that I can even make it

just before they come. Will take lots of stress off.
Betty

 
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