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Full Online Book HomeLearning KitchenPoultry - Chicken - Baked Herbed Chicken
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Poultry - Chicken -  Baked Herbed Chicken Post by :kembar Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1018

Click below to download : Poultry - Chicken - Baked Herbed Chicken (Format : PDF)

Poultry - Chicken - Baked Herbed Chicken

4 medium boneless skinless chicken breast halves -- 1 1/2-2 lbs. total
1/2 cup non fat cream cheese product
1/4 cup red or green sweet pepper -- finely chopped
1/2 teaspoon rosemary or tarragon -- fresh snipped or 1/4 teaspoon dried rosemary or tarragon -- crushed
Non stick spray coating
coarsely ground pepper
1/2 cup reduced sodium chicken broth
2 tablespoons dry white wine or 1 tablespoon lemon juice
2 teaspoons cornstarch
1 tablespoon butter or margarine
1 tablespoon chives -- snipped

Preheat oven to 375 degrees.

Rinse chicken. Pat dry. Place each chicken breast half, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edge, pound lightly with the flat side of a meat mallet to 18-inch thickness. Remove the clear plastic wrap.

Top each chicken piece with 2 tablespoons of the cream cheese product and 1 tablespoon of the chopped sweet pepper. Sprinkle with the rosemary or tarragon. Fold in the sides. Roll up, jelly-roll style, pressing the edges to seal. Secure the rolls with wooden toothpicks, if necessary.

Spray a large skillet with non-stick spray coating. Cook the chicken rolls over medium-high heat for 3 to 4 minutes or till lightly browned, turning to brown all sides. Remove to an 8x8x2-inch baking dish. Sprinkle with pepper.

Bake, uncovered, in a 375ø oven for 25 to 30 minutes or till chicken no longer is pink.

Meanwhile, in a small saucepan, combine the chicken broth, wine or lemon juice and cornstarch. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in butter or margarine. Serve over chicken rolls. Sprinkle with the snipped chives. Makes 4 servings.
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1/2 cup melted butter1/4 to 1/2 cup olive oil 1 roasting chicken or two broilers, cut up 2 tsp salt 1/8 tsp pepper 1 tablespoon oregano juice of two lemons potatoes, peeled and cut into wedges Preheat oven to 425° F. Heat butter and oil together. Pour half mixture into roasting pan. Lay pieces of chicken in pan. Sprinkle with salt, pepper and oregano. Mix remaining oil mixture with lemon juice; baste chicken.Surround chicken with potatoes. Bake 1 3/4 hours, basting 2 to 3 times during the cooking process.

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Poultry - Baked Chicken With Orzo
2 lbs. chicken pieces olive oil 1 large onion, chopped 1/2 cup kasseri or kefalotiri cheese, grated 7 cups hot water 1 can whole tomatoes 1 tablespoon tomato paste 2 cups orzo 2 tablespoons butter salt & pepper to tste Preheat oven to 400° F.Brown chicken pieces in olive oil on top of stove. Remove chicken pieces and place in a covered roasting pan.Add onions, tomato paste, whole tomatoes, 3 cups water, salt and pepper. Bake at 400 for 35 - 40 minutes. Chicken may be turned half way through cooking time. Add orzo, salt, pepper, butter and remaining 4 cups