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|newaza wrote: |
|Mmmm, thanks for the tasty recipes! Here's one I got from that show Hell's Kitchen:
Take a chicken breast and butterfly it, so it kinda thin and you can roll it up. Smother some goat cheese on it. Then get some prociutto and put a layer on. Sprinkle some salt and pepper on it. Roll the thing up and sear both sides in the pan to seal in the tasty juices. Next, bake the thing in the oven for 10-15 mins at 450 degrees.
In the show, the dude served it with lil red potatoes granished with parsley and steamed veggies.
ok, now you're talking....you guys really should try fresh herbs and ingredients and let the whole lemonpepper thing go.... :wink:
Here's one for when you have a whole or split breast with skin & bone...
wash and pat dry chicken, and carefully part the skin from the meat so you don't rip it.
with a peeler, remove the skin of a lemon, chop and put in a bowl with 4 slices of chopped prosciutto, a handful of chopped fresh thyme & 2 cloves of finely chopped garlic. season w/ salt and pepper, and add 2-4 oz softened butter. mash it all up well and push into the space you made btw the meat and skin, massaging the rest all over the breast. put the chicken into a preheated 425 degree oven and roast for 20 minutes.
while that's going, parboil 2 lbs of peeled potatoes that have been cut into chunks for 10 mins. Pull the chicken out, lift off the tray, and throw your potatoes on, swirling around to get all the lovely juice from the butter mixture all over them. put the chicken back on top of the potatoes and cook for around 40 minutes...
let stand for 5 -10 minutes....and while that's resting, you can make a quick gravy by putting the tray on top of the stove over med-high, splashing some Cabernet or Merlot or Shiraz and a touch of water, and scraping the bits....
try it out. its sooooo not hard at all, it tastes absolutely like some real 4 star cuisine. Its an easy joint I do quite often that I modified from a Jamie Oliver recipe. Trust me...fresh ingredients own.