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Full Online Book HomeLearning KitchenPoultry - Basil Garlic Chicken Pastries
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Poultry - Basil Garlic Chicken Pastries Post by :Clement_Neo Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3108

Click below to download : Poultry - Basil Garlic Chicken Pastries (Format : PDF)

Poultry - Basil Garlic Chicken Pastries

4 boneless skinless chicken breast halves
3/4 butter divided
1 carrot, cut into 3 inch strips
1 celery stalk cut into 3 inch strips
1 small onion cut into 8 wedges
1/2 tsp lemon pepper
1/2 tsp dried basil leaves
1/4 tsp ground ginger
3/4 tsp garlic powder, divided reserving 1/2 tsp
4 phyllo pastry sheets
Basil Cream Sauce follows

Preheat oven to 350° F.

Cut each chicken breast in half lengthwise without cutting completely through. Open the chicken breast and on one half, place 1 1/2 tsp butter, 1 strip of carrot, 1 strip of celery and one onion wedge.

Mix lemon pepper, basil, ginger and 1/4 tsp garlic powder and sprinkle spices on other side of chicken breasts and rub in it. Fold chicken over so veggies are inside the chicken breasts.

Melt 1/2 cup butter and brush on 1 sheet of phyllo.

Place chicken in the middle and at the bottom of one sheet and roll chicken, folding phyllo dough as you go.

When half way down fold in the sides and continue folding to the end. You will have a chicken roll in phyllo.

Put on a buttered baking sheet and brush with remaining butter. Place in preheated oven at 350 for 1 hour or until browned.

Mix the spices and sprinkle over chicken.

Place remaining veggies in a pan with remaining butter and 1/2 tsp reserved garlic powder. Saute until veggies are tender and set aside.

Ladle Basil Cream Sauce on platter and place chicken on platter and garnish with sauteed veggies.

Basil Garlic Cream Sauce

1/4 cup butter
1/2 tsp. dried basil
1 tsp. garlic powder
2 tbl. flour
1/2 cup chicken stock
1 cup half and half
salt and pepper to taste

Melt butter; add basil, and garlic powder. Stir in flour; add 1/2 cup chicken stock and stir until bubbly.
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8 boneless skinless chicken breast halves 1/3 cup orange juice 3 tablespoons canola oil 3 tablespoons honey 2-1/4 teaspoons chopped fresh basil or 3/4 teaspoon dried basil 3 tablespoons vegetable oil Rinse the chicken and pat dry. Place in a sealable plastic food storage bag. Pour a mixture of the orange juice, canola oil, honey and basil over the chicken, tossing to coat; seal tightly. Marinate in the refrigerator for 6 to 8 hours, tossing occasionally. Drain, reserving the marinade.Preheat oven to 350 degrees. Brown the chicken on both sides in the vegetable oil in a skillet;

Poultry - Chicken -  Basil Chicken Strips Poultry - Chicken - Basil Chicken Strips

Poultry - Chicken -  Basil Chicken Strips
1/2 lb. boneless chicken breast cut in strips 2 tbsp flour 3 Tbsp butter 2 Tbsp. red wine vinegar 1/2 tsp. dried basil Shake chicken in flour in plastic bag Heat butter in skillet med heat Saute chicken 5 minutes till not pink Stir in vinegar and basil Cook till juices run clear Serve over rice or noodles