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Full Online Book HomeLearning KitchenOutdoor_cooking - Chicken - Grilled Sage Stuffed Chicken
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Outdoor_cooking - Chicken -  Grilled Sage Stuffed Chicken Post by :nwmguide Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3496

Click below to download : Outdoor_cooking - Chicken - Grilled Sage Stuffed Chicken (Format : PDF)

Outdoor_cooking - Chicken - Grilled Sage Stuffed Chicken

1 tablespoon extra virgin olive oil plus oil for grill
4 boneless skinless chicken breast halves -- (5 oz each)
8 slices prosciutto -- (thin slice)
8 slices fontina cheese -- (thin slice)
8 fresh sage leaves
1/2 teaspoon salt
1/2 teaspoon ground pepper

Preheat grill to high and brush with oil.

Place a chicken breast on a work surface. Using a thin sharp knife, slice the chicken horizontally in half, using a slight back an forth motion so you have to thin breast side pieces. Place the chicken between two pieces of plastic and lightly pound to 1/8 inch thickness, taking care not to tear the chicken. Repeat with the remaining chicken, you will end up with 8 pieces.

Place a slice of prosciutto, a slice of cheese and a sage leaf on each piece of chicken. Beginning with the narrow end, roll up the chicken and secure with toothpicks. Brush the rolls with the oil and sprinkle with salt and pepper.

Grill the chicken rolls, turning occasionally for 7 to 11 minutes depending on their size and the heat of the grill until browned on all sides and cooked through. Transfer to a serving platter, remove the toothpicks and serve.
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Outdoor_cooking - Hawaiian Chicken Outdoor_cooking - Hawaiian Chicken

Outdoor_cooking - Hawaiian Chicken
1/4 cup unsweetened orange juice 2 tablespoons unsweetened pineapple juice 1 teaspoon minced cilantro 1/4 teaspoon salt 4 (4 oz.) chicken breast halves -- skinned 3/4 cup finely chopped fresh pineapple 1 tbl. + 1 tsp. finely chopped red bell pepper 1 teaspoon finely chopped jalapeno pepper 1 1/2 teaspoons minced cilantro 1 1/2 teaspoons white wine vinegar 1 teaspoon unsweetened orange juice 1/2 teaspoon pepper cooking spray fresh pineapple leaves -- optional Combine first 4 ingredients in a shallow dish; mix well. Add chicken, turning to coat. Cover and refrigerate for several hours, turning occasionally. Combine pineapple, bell

Outdoor_cooking - Chicken -  Grilled Orange Chicken Fingers Outdoor_cooking - Chicken - Grilled Orange Chicken Fingers

Outdoor_cooking - Chicken -  Grilled Orange Chicken Fingers
1 1/2 tablespoon Dijon mustard 1 pound boneless, skinless chicken breasts, fat trimmed 1 1/2 tablespoon frozen orange-juice concentrate, thawed 1 1/2 tablespoon honey 1/2 teaspoon salt, to taste 1 teaspoon sesame oil (or oil of choice) Cut chicken crosswise into 3/4-inch-wide strips. In a medium-sized bowl, whisk together mustard, orange-juice concentrate, honey, sesame oil and pepper until smooth. Add the chicken strips and toss to combine. Cover and marinate in the refrigerator for about 15 minutes. Meanwhile, prepare grill or preheat the broiler. Lightly oil rack or coat it with nonstick cooking spray. Remove the chicken strips from the marinade,