Text 16472, 97 rader
Skriven 2011-10-09 15:00:00 av JIM WELLER (1:123/140)
Ärende: Savory 4
================
As well as whole birds, breast pockets can be stuffed too:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Herbal Stuffed Chicken Breasts
 Categories: Cheese, Stuffing, Chicken
      Yield: 16 Servings
 
      2 md Onions; finely chopped
      2 tb Butter
      2    (10 oz pk) frozen chopped
           -spinach; thawed/drained
     32 oz Ricotta cheese
      2    Eggs; lightly beaten
    1/2 c  Parsley; coarsely chopped
      1 ts Summer savory; dried
      1 ts Basil; dried or fresh
      1 ts Tarragon; dried or fresh
      1 ts Oregano; dried or fresh
           S&P
           Nutmeg
     16    Boneless chicken breasts;
           -skin on
 
  Saute onions in butter until they are soft. Combine with other
  ingredients, except chicken and mix well. Place each chicken
  breast skin-up on aboard and trim away excess fat. Loosen skin
  from one side of breast and stuff approximately 1/3 cup of filling
  under skin. Tuck skin under breast, forming an even round dome
  shape. Season with salt and pepper to taste. Place stuffed breasts
  in two 9 inch buttered baking dishes. Bake for 30-35 minutes at 350
  F., or until golden brown. Do not overcook or chicken will be dry.
  Cool slightly before serving. The chicken is just s good hot, warm
  or cold, whole or sliced and it may be frozen for later use. If
  smaller pieces are desired, cool at room temperature before
  slicing; arrange on a platter and decorate with fresh herbs.

  Recipe from cookbook by members and staff of the Birmingham,
  Alabama Museum of Art.

  From: Roberta Banghart
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stuffed Turkey Breast with Dijon Sauce
 Categories: Mushrooms, Turkey, Stuffing, Condiments, Sausage
      Yield: 8 Servings
 
    1/2 c  Mushrooms; finely chopped
      1 c  Onions; finely chopped
      1 md Green pepper; finely
           Chopped
      3 ts Olive oil; divided
      1 lb Bob Evans Savory Sage Roll
           Sausage
      8    6 oz boneless skinless
           -turkey breast slices
    1/2 c  Flour, for coating
  2 1/2 ts Seasoning salt
      2 c  Heavy cream
      1 tb Dijon mustard
           Salt and pepper
           Finely chopped parsley
 
  Preheat oven to 350.  In large skillet, saute vegetables in 1 tsp
  olive oil; when half cooked, add crumbled sausage.  Cook until
  sausage is browned.  Drain and remove mixture.  Place equal
  amounts of sausage mixture into center of each turkey breast. Roll
  breast lengthwise and secure with toothpicks.  Combine flour and
  seasoning salt. Coat each roll in flour mixture.  Saute rolls in 2
  tsp olive oil in oven pan, until lightly browned.  Place pan with
  turkey rolls in oven and bake 15 minutes.
  
  Meanwhile, add cream to saucepan; heat over medium high heat
  until cream thickens.  Add mustard and salt and pepper to taste.
  Place hot turkey rolls on serving platter.  Pour sauce over rolls
  and garnish with finely chopped parsley before serving.
  Refrigerate leftovers.
  
  Recipe by: Bob Evans Sausage
  
  From: The Taillons To: Eat-L List (Recipes And Food Folklore)
 
MMMMM

Cheers

YK Jim


... The early bird got the worm & the rest of the flock ordered in pizza.

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