Since Tammy is working the afternoon shift, we have our main meal at lunch, which is probably better for us. I whipped this up for us. Braised chicken breast folded and stuffed with spinach and Italian cheeses, topped with Swiss and sauce made from the juices.
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I'm not much for eating chicken but that looks really good and I had to laugh because I heard on the radio yesterday morning in the "useless fact for the day" that you can OD from eating too many Brussel sprouts, so you might want to watch it :D. Too much vitamin K I think is what he claimed, I love 'em anyway :).
We eat them, probably twice a month.
very nice presentation!
I looked it up, and it is really the same with any green vegetables, and it has to do with people who are on blood thinners. Looks like no worries other than that.
I can assure you it ain't true, I would of been dead years ago ;D .That chicken looks great gonna try it.
That proves it, :D I been on Plavix since 2000
The brussel sprouts sure look good.
No pickled Baloney added Danny! ;)
Sorry Jeff, just thought that it was funny that I just heard that yesterday, I don't put a lot of stock in their useless facts. I can eat them by the bowl full and will continue to do so until there is an intervention and they throw me in rehab :)
3 yrs ago, i wouldn't touch them. Now, I love em. Guess my taste buds finally matured. :)
Ain't noting there that I don't eat at least once a month, chicken at least once a week. Brussels we get come from Belgium, I am still puzzled over that one. ;D
Quote from: Jeff on March 09, 2017, 12:37:07 PM
Since Tammy is working the afternoon shift, we have our main meal at lunch, which is probably better for us. I whipped this up for us. Braised chicken breast folded and stuffed with spinach and Italian cheeses, topped with Swiss and sauce made from the juices.
(https://forestryforum.com/gallery/albums/userpics/10001/20170309_111904.jpg?easyrotate_cache=1489080959)
(https://forestryforum.com/gallery/albums/userpics/10001/20170309_111901.jpg?easyrotate_cache=1489080986)
(https://forestryforum.com/gallery/albums/userpics/10001/20170309_113830.jpg?easyrotate_cache=1489080929)
Dang Jeff looks good. Will be watching for you on Food Network's Chopped.
I'll have to show that to Karen, looks DanG good. I'm not allowed to cook unsupervised which is just as well. ;D
Cooking is one of my favorite things. Eating is too, but I've officially been told to curtail that. That's why I'm cooking new things.
that looks good except I don't like chicken sorry them there sprouts look mighty gooood about 4 months ago I got them and for some reason I started cutting them in half what a mistake they had little white worms in them :o I only ate the ones with out the worms :D the only chicken I eat is the wings
That's the flavour and protein. Used to grow them in the garden until the cabbage moths took over with eggs and larva. :D
Might try it with with boneless thighs. Looks good and I love baby cabbages.
I can't imagine not liking chicken. Do people that don't like chicken not like turkey either? Both are so versatile. Like potatoes.
I get the "I can't imagine" speech all the time as soon as they find out I don't like veggies. Than they find out I plant a garden too.
I worked with a guy that lived on a chicken farm. He grew up eating ALOT of chicken.He will not touch chicken now. I never asked about turkey. :)
My cousin won't eat turkey, but she'll eat chicken. I could never really prefer one over the other. But that's the way the billiard rolls I guess. ;D
I really like turkey there is a taste and texture difference turkey is a lot dryer if I need to push my belly button from my back bone ill eat it :)
Salivating yet again
Had chicken for dinner here, tasted pretty good from my side. :D
I made this again yesterday at the request of Tammy's mom who is here for the weekend. This time, baby red potatoes and sliced carrots for a side. It was delish again! :)
Jeff, my problem is I remember Grandma's fried chicken, even Kernel Sanders couldn't compete with her. I don't much care for turkey either unless I do it in my smoker, wild birds on the other hand when cooked right I'll eat any day of the week, go figure ::).
Jeff I plan to try that tonight.
I cook a fair amount but am not as accomplished as you are.
Looks simple to do, but what Italian cheeses do you use?
What temp do you cook it at?
any help would be appreciated.
Pete,
I pound out one extra large chicken breast, get it as flat, and as big as possible without disintegrating it. Season that chicken with your choice. I use Weber Grill brand roast garlic and herb, salt and pepper, but use what ever you want. The skinless breasts we get here are always around a lb.
I have one of those square copper bottom pans like you see on all the infomercials. I preheat that for 2 and a half minutes on a medium heat. Once the pan is good and hot, I place the big flat bird breast in, seasoned side down. I leave it on just long enough to brown, probably only a couple minutes. If you don't have a great pan that won't stick, i'd sugget a little olive oil in the pan so you can get the chicken folded and out later.
While the chicken slab is browning, take a half an 8 oz package of thawed frozen chopped spinach (4oz) put it in a bowl and mix it well with an equal amount in volume, of the packaged shredded 4 or 6 cheese Italian blend. What ever you can find/have.
Take your browned chicken cookie off the heat, mold your spinach/cheese mixture on the center of the chicken pizza, and then fold. roll tape or staple it over the spinach. Return the pan to the medium heat and cover. Cook about 6 minutes or until the chicken is done. Shouldn't take long in the covered pan. Once the chicken is deemed cooked, remove the cover and add two slices of swiss to the top, cover and cook just until that melts.
SAUCE:
Remove the cooked chicken from the pan. Take 2 tablespoons of the pan juices and mix well one tablespoon of cornstarch with it. Dump that back into the pan stirring constantly. If it thickens to much, add a small amount of water until you like the consistency. Pour this over your folded breast. ( the chicken's actually, not yours)
one breast serves two people. Adjust the recipe for more servings.
Take picture of finished product and post here. Mandatory step. ;D
If you don't have one of those covered pans, I seriously recommend it. I love mine. Mine came with a basket for deep frying and some other accessories too.
do you think someone would pour it over there own breast ;) :D :D :) 8)
Just makin sure. ;D
Thanks a million Jeff
Made my first attempt at this.
Breast was so thick I couldn't get it pounded very flat, but proceeded anyway.
I went Italian all the way with the chicken, used a locally produced Italian spice blend for seasoning, the Italian cheese and spinach inside and provolone for the topping as we didnt have any swiss.
A little spinach leaked out so put it on top.
Had to cook it quite a bit longer than Jeff suggested as my wife wont eat any chicken if there might be an undercooked piece within a 5 or 6 state radius.
It was quite moist, so didnt make the sauce. (wife also hates corn starch)
Went Belgian with the vegetable.
(https://forestryforum.com/gallery/albums/userpics/18633/IMG_0187~0.JPG?easyrotate_cache=1489588481)
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It turned out delicious.
You just needed a better pounder or more umph behind the one you had. :) It'll flatten out. :)
Whacked it hard enough it started to disintegrate.
Wifey tells me that i used the wrong sides of the pounder, used the tenderizer should hade used the flat edge
I use the tenderizer, but the secret is to put it in say, a gallon ziplock to beat it, or under a piece of wax or parchment paper. Or! An idea! do you have an old wringer washer? :D
Or 2000 lb pressure cold mangle. :D
You could run over it with the truck :D.
Going to try this or something similiar. Out on the road for the next month. Staying at an extended stay. Stove no oven. Have my electric skilllet and wish I had brought a crock pot. Might go buy one of those combination pressure cookers/slow cookers. Gone from the room about 11.5 hrs aday.
Found some good cube steak for just a little over $2.00 a pound. Cooked it for me and my roommate. Rollied it in flour, salt, pepper and cooked it sort of on high heat till the breading was set. Then added water and flour and slow cooked awhile covered. Then some milk to help the gravy. Thought the guy was going to bust. He cant really cook and it beat the fire out of a t dinner.
I tried wax paper and just pulverized it and pounded it into the chicken.
Maybe I am too much of a gorilla.
PatD uses Saran (plastic) wrap.
I use a gallon freezer bag.
Yup, me too. When I'm low on Bags I use sandwich bags. ;)
Okay I'm going to risk sounding foolish ::)..Is the bag/some sort of wrap just to keep the mess to a minimum?
The bag stops the meat from sticking to the mallet or the paper plate for one. I think it also helps to spread out the pounding and I usually cut the breast in half because the thicker side gets a couple more whacks than the thinner part of the breast. The thicker part where the wing was attached can be tougher IMO. The thinner side falls apart if you pound too hard. I don't use the aggressive rigid side of the mallet. The flat sided surface of the mallet with gentle pounding is enough. :D
Great suggestions everyone
Wifey just ordered me the copperchef pan.
Cant wait to try it.
Did she get the deep one that comes with the lid , basket and steamer rack? They make one that is a shallower, smaller pan too. I think they call that the square dance
Yes this is the big square one with lid, basket, steamer rack and a hot plate too and of course the obligatory cook book.
they said about 4- 6 weeks for delivery.
Shoulda went to walmart. On their as seen on tv shelf. Same price.