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Post by :Hilda_West
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :752
Click below to download : Poultry - Chicken Canneloni (Format : PDF)
Poultry - Chicken Canneloni
Chicken breasts, splitSpicy mustard
Italian spices
Swiss cheese slices
4 tsp. olive oil
1 pkg. mushrooms, sliced
Green onions and tops
Diced tomato
Entire dish takes 20 minutes.
Pound chicken breasts thin.
Spread breasts with spicy mustard, sprinkle with Italian seasoning.
Top with Swiss cheese.
Roll breast and secure with toothpick.
Roll in flour.
Saute until brown in olive oil;remove.
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"This recipe is more suitable for a boiling fowl, as with the rather longer simmering required, the aroma of the spices penetrates the meat and enhances its flavour. Also the truth is that a good hen is much more flavoursome than a chicken . A good boiling fowl or a chicken, jointed Salt and black pepper 3 tbsp vegetable oil but if a chicken is used add 1 oz butter 1 glass red wine 1 stick cinnamon 3 cloves 2 whole allspice 12 oz fresh tomatoes, peeled and chopped (or 1 14 oz can tomatoes) 1 bay leaf Wash and dry
Poultry - Chicken - Chicken Casserole With Tomatoes And Spices
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Apples tucked inside and all around the chickens flavor the meat; a sauce made with Calvados (aged French apple brandy) is the finishing touch. Applejack, a domestic apple brandy, can be substituted but won't produce as smooth a flavor. Chicken Calvados 2 young chickens (21/2 to 3 pounds each) Salt and freshly ground pepper 1 1/2 cups unpeeled apple slices 2 onions, coarsely chopped 2 tablespoons unsalted butter, melted 1/4 cup apple juice 2 tablespoons olive oil 4 tablespoons apple brandy (preferably Calvados) 2 large red apples 2 tablespoons minced parsley, for garnish Preheat oven to 350 degrees. Wash chickens and
Poultry - Chicken - Chicken Calvados
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