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Full Online Book HomeLearning KitchenPoultry - Chicken - Dazzling Yuletide Chicken
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Poultry - Chicken -  Dazzling Yuletide Chicken Post by :sliding_otter Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1205

Click below to download : Poultry - Chicken - Dazzling Yuletide Chicken (Format : PDF)

Poultry - Chicken - Dazzling Yuletide Chicken

4 ounces skinless boneless chicken breast
freshly ground black pepper
5 ounces semisoft cheese spread
8 sheets frozen phyllo dough -- thawed
1/3 cup butter -- melted
cooked wild rice

Place each chicken breast half between 2 pieces of plastic wrap. Pound lightly till about 1/4" thick. Sprinkle with pepper. Divide the cheese (semisoft, with French onions, garlic and herb or garden vegetables) into 4 equal pieces; form into balls. Place a cheese ball in the center of each piece of chicken. Fold in the sides and roll the pieces up, jelly-roll style.

Line a baking sheet with parchment paper or foil. Evenly stack 8 phyllo dough sheets on a work surface. (Cover and return the remaining phyllo to your freezer.) With a sharp knife, cut the phyllo stack into 12" squares; discard trimmings.

Generously brush one square with butter, Place another square on top; brush with butter. Keep the remaining 6 squares of phyllo covered with plastic wrap to prevent drying.

Place a chicken breast, seam side down, on the buttered stack. Gather up the phyllo to form a bundle, twisting top slightly to hold it together. With a spatula, transfer to a prepared baking sheet. Repeat with the remaining phyllo squares and chicken breasts. Bake at 375 F. for 25-30 minutes or until phyllo is golden.

Serve with hot, cooked wild rice, if you like.

NOTES : This comes from Treats restaurant in Northfield, Minnesota.

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3/4 cup corn starch 1/4 cup flour 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup water or club soda 1 egg, slightly beaten In bowl stir together first 5 ingredients. Add water and egg; stir until smooth. Pour about 1 quart oil into large skillet to only about 1/3 full. Heat to about 375*. Dip up to 4 cups of cut up veggies or boneless skinless chicken breasts (cut into 1/4" cubes) in batter, place a few at a time in hot oil. Stir batter occasionally between dunkings. Fry 2-3 minutes turning once until golden brown. Drain

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Poultry - Chicken -  Curried Chicken Livers
1 lb. chicken livers 1/2 a large onion, thinly sliced 1/2 stick butter, divided 1 t. Madras curry (hot) 1 t. Indian curry (mild) 1 c. whipping cream, with 1/4c. water salt and pepper to taste 2 hard boiled eggs, coarsely chopped 4-5 slices toast Sauté onions in 1T. butter, set aside. Dredge livers in seasoned flour,; sauté in butter until cooked. To cooked livers, add onion, curry, whipping cream and water, salt and pepper. When slightly thickened stir in eggs. Serve over toast. Serves 2-3.