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Full Online Book HomeLearning KitchenPoultry - Chicken - Pollo Rosa Maria
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Poultry - Chicken -  Pollo Rosa Maria Post by :luis1234567890 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2414

Click below to download : Poultry - Chicken - Pollo Rosa Maria (Format : PDF)

Poultry - Chicken - Pollo Rosa Maria

8 boneless, skinless chicken breast halves
1/4 lb. sliced proscuttio
1/4 lb. sliced fontina cheese
1/2 lb. butter
1/2 lb. sliced mushrooms
1 Tbs. ground basil
1/2 Cup white wine
2 Tbs. cornstarch
large toothpicks

Slice a 'pocket' in each chicken breast. Stuff with cheese and proscuttio. Skewer closed with toothpicks.

Brown lightly, pepper to taste. Bake in Dutch Oven, approx. 30 minutes. Remove and keep warm.

Sauté mushrooms in 1/4 cup butter and drippings. Remove mushrooms and keep warm. Add remaining butter and heat until it just begins to bubble. Thicken with wine/cornstarch. Add basil and mushrooms. Spoon sauce over chicken and serve.

It is easier to cut the pocket in the chicken breasts when they are slightly frozen.

Add the basil just before serving or the sauce will take on a strange green color.
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Poultry - Chicken -  Poppy Seed Chicken Poultry - Chicken - Poppy Seed Chicken

Poultry - Chicken -  Poppy Seed Chicken
8 chicken breast halves cooked and chopped 1 1/2 cups of light sour cream 2 (10 3/4 oz.) cans of low fat cream of chicken soup 1 1/2 stacks of low fat or regular Ritz crackers crushed 2 tablespoons of poppyseeds 1 stick of butter or margarine, melted Preheat oven to 350º. Spray with oil a 9 x 13 dish. Place chicken in bottom. Mix sour cream and soup and spread over chicken. Sprinkle with poppy seeds. Top with cracker crumbs. Pour 1 stick melted margarine over dish. Bake at 350º for 30 minutes.

Poultry - Chicken -  Pollo Relleno Poultry - Chicken - Pollo Relleno

Poultry - Chicken -  Pollo Relleno
Start to Finish 45 minutes Serves 6 6 skinless, boneless chicken breast halves (about 1 1/2 pounds total) 1/3 cup cornmeal 1/2 of a 1.25 oz. package (2 tablespoons) taco seasoning mix 1 egg 1 (4-ounce) can whole green chili peppers, rinsed, seeded, and cut in half lengthwise (6 pieces total) 2 ounces Monterey Jack cheese, cut into six 2 by 1/2 inch sticks 2 tablespoons snipped fresh cilantro or fresh parsley 1/4 teaspoon black pepper 1/4 teaspoon crushed red pepper 1 (8-ounce) jar taco sauce or salsa 1/2 cup shredded Monterey Jack or cheddar cheese (opt.) Fresh cilantro