Text 9988, 93 rader
Skriven 2011-04-27 06:35:03 av Dave Drum (1:18/200.0)
Ärende: DP 378
==============
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Ashland House's Stuffed Chicken Breast
 Categories: Chicken
      Yield: 4 servings
 
      3    Red bell peppers
      1    Red bell pepper, cored,
           -seeded, and sliced
      2    Carrots, peeled and
           -julienned
      4    Chicken breasts, boneless
           -and skinless
      5 tb Olive oil
      5    Cloves garlic mashed
           -(divided)
      2    Yellow onions, chopped
           -(divided)
      2 bn Spinach
      1 tb Fresh tarragon
           -salt (to taste)
           -black pepper, freshly
           -grounsd (to taste)
      1    Plum tomato, chopped
      1 c  Chicken  broth
      4 c  Mashed potatoes, cooked
           -vegetable oil
 
  Preheat the oven to 350 degrees F.
  
  Over an open flame or electric burner, char the 3 whole red
  bell peppers.  In a bowl, place the charred peppers.  Cover the
  bowl with plastic wrap and cool 10 minutes in the refrigerator.
  
  In a small pot, blanch the carrot sticks in boiling water and
  drain.  Immediately place the sticks in very cold water.  Set
  aside.
  
  Place each chicken breast between 2 sheets of plastic wrap and
  pound to 1/4-inch thickness; set aside.
  
  In a heavy skillet over medium-high heat, heat 2 tablespoons
  olive oil.  Saute 3 of the mashed garlic cloves and half of the
  chopped onion for 1 minute.  Add the spinach, tarragon, and salt
  and black pepper to taste.  Cook until the spinach is wilted.
  Set aside.
  
  On a cutting board, lay each piece of chicken flat and season
  with salt and black pepper, to taste.  Spread on 1/2 cup of the
  sauteed spinach mixture and top with 3 carrot sticks and 3 slices
  bell pepper.  Roll up the chicken breast, covering the spinach.
  Set aside.
  
  In a another skillet over high heat, heat the remaining 3
  tablespoons olive oil.  Sear the chicken rolls.  In a casserole
  dish, place the seared chicken rolls.
  
  In the preheated 350 degrees F. oven, bake the chicken until
  done, about 15 to 20 minutes.
  
  Remove the peppers from refrigerator; rub skins off with a
  clean towel.  Remove the the peppers core and seeds and chop into
  roughly 1/2-inch pieces.
  
  In another skillet over medium-high heat, heat 2 tablespoons
  of vegetable oil.  Saute the remaining garlic and onions for 1 to
  2 minutes, until translucent.  Add the bell peppers, tomato and
  chicken broth.  Cover and bring to a boil.  Reduce the heat and
  simmer for 5 minutes.
  
  Into a blender, carefully pour the vegetables and puree until
  smooth.  Season with salt and black pepper to taste.
  
  TO SERVE:  Divide the mashed potatoes onto 4 plates and
  generously ladle the red bell pepper sauce next to them. Cut each
  of the chicken rolls twice diagonally and place on top of sauce,
  leaning them against potatoes with cut side up.
  
  Serve immediately with leftover sauteed spinach.
  
  Makes 4 servings.
  
  Recipe by:  Chef Jeff Jelinek of Ashland House, 7611 Westview,
  Houston, Texas
  
  From: David Pileggi                   Date: 12-07-00
  Cooking
 
MMMMM

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