STUFFED CHICKEN BREASTS POACHED IN TOMATO CONSOMME
Provided by Molly O'Neill
Categories dinner, project, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine lemon juice, vinegar, salt and pepper in a glass or ceramic bowl. Add the rice, 2 tablespoons of the celery leaves and 2 tablespoons of the hazelnuts. Toss and set aside.
- Put each chicken breast in a large plastic bag or between two sheets of plastic wrap and gently pound with a rolling pin until each piece is 1/4 inch thick. Lay the paillard skin side down, season with salt and pepper and spread with 3 tablespoons of the rice mixture. Cover with a thin sheet of prosciutto. Carefully roll the breast like a jellyroll. Tuck in the ends and tie with string in 4 or 5 places so that the breast will stay intact during poaching.
- Heat the tomato broth to a boil and skim. Slide the chicken rolls into the broth. Lower heat and cook gently for 10 minutes, turning frequently. Make sure that the chicken remains covered with liquid. Remove the chicken and set aside. Add the Port and continue cooking the tomato broth until it is thick and measures about 2 cups, about 5 minutes.
- Use a knife to remove the ties from the chicken. Carefully slice each breast into pieces 1 1/2 inches thick. Fan each in a circle on a plate. Ladle 1/2 cup of reduced tomato broth over each, sprinkle with the remaining celery leaves and hazelnuts and serve.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 14 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 3 grams, Sodium 604 milligrams, Sugar 1 gram, TransFat 0 grams
POACHED CHICKEN BREAST
Cook a chicken breast in an infused liquid for a beautifully tender, lightly seasoned piece of meat that's perfect for adding to salads, soups and sandwiches
Provided by Esther Clark
Categories Dinner, Main course
Time 20m
Number Of Ingredients 7
Steps:
- Tip the carrot, celery and garlic into a large saucepan. Tie the herbs together in a bunch with a piece of kitchen string, then add to the pan with the chicken breasts, water and 2 tsp salt (adding a little more water if it doesn't quite cover the chicken). Bring to the boil, then immediately lower to a simmer and cook over a very low heat for 10-12 mins, or until the juices run clear in the thickest part of the breast.
- Remove the pan from the heat and scoop out the chicken breasts from the poaching liquid. Slice or tear the chicken into pieces and use in salads, soups or sandwiches.
Nutrition Facts : Calories 133 calories, Fat 1 grams fat, SaturatedFat 0.4 grams saturated fat, Protein 30 grams protein, Sodium 0.31 milligram of sodium
PARMESAN-STUFFED CHICKEN BREASTS
These crisp, flavorful baked chicken breasts are stuffed with a mixture of parsley, breadcrumbs, and Parmesan.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 55m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. In a small bowl, mix parsley, breadcrumbs, Parmesan, and zest. Season with 1/4 teaspoon each salt and pepper.
- Divide parsley mixture into four mounds. Carefully loosen chicken skin with fingers; tuck parsley mixture under skin. Season chicken with salt and pepper. Place in a 9-by-13-inch roasting pan.
- Bake until skin is crispy, chicken is cooked through, and an instant-read thermometer inserted in the thickest part of the meat registers 165 degrees, about 30 minutes.
Nutrition Facts : Calories 429 g, Fat 6 g, Protein 81 g
CHICKEN BREASTS STUFFED WITH PERFECTION
What's not to love about anything with feta, spinach, sun-dried tomatoes, garlic and mushrooms in it? The best thing about these is that they are easily prepared a day ahead or frozen and eaten later. These are perfect to have for company along with a nice salad and the Chocolate Lava Cakes for dessert.
Provided by PREGOCOOK
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Time 2h45m
Yield 6
Number Of Ingredients 14
Steps:
- Place chicken breasts in a large resealable plastic bag. Pour in Italian dressing, seal tightly, and refrigerate at least 1 hour.
- Place the stale bread, Parmesan, thyme, and pepper into a food processor. Pulse until the bread is processed into crumbs. Seat aside.
- In a large bowl, stir together the feta and sour cream. Set aside.
- Heat the oil in a large skillet over medium heat. Stir in the garlic. Then add the spinach, and cook until it wilts. Stir in green onions, cook 2 minutes. Remove spinach to a plate, and leave any liquid in the pan. Stir in mushrooms, and saute until soft. Remove mushrooms to plate with spinach. Allow to cool briefly, then combine spinach and mushrooms with feta and sour cream mixture.
- Stir the sun-dried tomatoes into the mixture, and spread onto a large cookie sheet. Place in the freezer for about 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Place chicken breasts on a cookie sheet, and place about 3 tablespoons of the filling mixture in the center of each breast. Roll the breasts, and secure with a toothpick. Transfer chicken breasts to a baking dish, and sprinkle breadcrumb mixture over chicken breasts.
- Bake, uncovered, in a preheated oven for 25 minutes.
Nutrition Facts : Calories 622.4 calories, Carbohydrate 34.7 g, Cholesterol 119 mg, Fat 35.2 g, Fiber 5.1 g, Protein 43.4 g, SaturatedFat 13 g, Sodium 1516.6 mg, Sugar 8.6 g
POACHED STUFFED CHICKEN BREASTS
Steps:
- Each breast half will have a thin spare piece of meat loosely attached to the main part of the breast. Pull this off and set aside. Place each chicken breast half and the small piece of meat on a flat surface and pound lightly with a flat mallet.
- Cut one breast half and one small piece of meat into cubes. Put the cubes into the container of a food processor or electric blender. Add the egg white, salt, pepper, nutmeg and cayenne and blend thoroughly while gradually adding the 1/3 cup of cream.
- Spoon an equal portion of the mixture into the center of each of the remaining larger flattened chicken breast pieces. Top each filling with one of the remaining smaller pieces of breast. Carefully fold over the sides of the larger breast pieces to completely enclose the filling. Sprinkle with salt and pepper.
- Lay out 4 rectangles of clear plastic wrap. Place one filled chicken breast in the center of each rectangle. Fold over the sides of the plastic wrap to enclose the stuffed breasts.
- Select a skillet large enough to hold the packages in one layer. Heat 1 tablespoon of the butter in a skillet and sprinkle the shallots over all. Arrange the packages over all and pour the wine between the packages.
- Cover closely, bring to a boil and cook 10 minutes.
- Carefully transfer the packages from the liquid to a warm serving dish. Leave the liquid in the skillet.
- Unwrap the packages, taking care not to burn your fingers. Reserve any liquid from the packages and add it to the skillet.
- Cook the liquid down until it is almost evaporated. Add the remaining 3/4 cup cream and bring to a boil. Add salt and pepper. Cook over relatively high heat 3 minutes until reduced to about 2/3 cup. Strain the sauce through a fine sieve, pressing to extract as much liquid as possible from the solids. Add the parsley to the liquid and swirl in the remaining one tablespoon butter. Pour the sauce over the chicken pieces and serve.
Nutrition Facts : @context http, Calories 718, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 39 grams, Fiber 1 gram, Protein 79 grams, SaturatedFat 20 grams, Sodium 1064 milligrams, Sugar 3 grams, TransFat 0 grams
POACHED CHICKEN BREAST
Make and share this Poached Chicken Breast recipe from Food.com.
Provided by adopt a greyhound
Categories Chicken Breast
Time 33m
Yield 2-4 serving(s)
Number Of Ingredients 2
Steps:
- Bring water to a boil.
- Add chicken breast.
- Turn down the heat and simmer for 12 minutes.
- Take off the heat and let them sit for at least 15 minutes.
- Add to recipe as needed.
Nutrition Facts : Calories 124.7, Fat 6.7, SaturatedFat 1.9, Cholesterol 46.4, Sodium 45.7, Protein 15.1
POACHED CHICKEN ROLLS
Poached chicken served with salsa verde or another piquant sauce is common in Italy, and this is a perfect example of cultural blending between Italian and American styles. Today in America, Chef Fortunato Nicotra often makes this dish at our restaurant Felidia. It is light and yet very tasty, especially for lunch. I like it over an arugula salad, but he serves it on top of a light fresh-tomato sauce as well. It is delicious both ways.
Yield serves 4
Number Of Ingredients 6
Steps:
- Toss together the tomatoes, spinach, mozzarella, olive oil, and 1/2 teaspoon salt in a large bowl.
- Slice open the chicken breasts crosswise to butterfly and use a meat mallet to pound them to an even thickness of about 1/2 inch. Season the chicken with the remaining 1/2 teaspoon of salt.
- Lay each breast, cut side up, on a long piece of plastic wrap. Divide the filling over the chicken breasts, then roll them tightly in the plastic, on the diagonal, to seal the chicken completely in plastic and leave about 3 inches of plastic on either end. Twist the ends to make a tight "sausage," then tie each end with string to maintain the sausage shape.
- Put the rolls in a pot with water to cover. Weight the rolls down with a plate to keep them submerged. Bring the water to a simmer, and cook until the chicken is cooked through and has an internal temperature of 165 degrees F, about 30 to 35 minutes. (The plastic wrap will not melt.) Remove the chicken, and let cool a bit. Unwrap, and slice each breast into rounds.
STUFFED CHICKEN BREASTS
Make and share this Stuffed Chicken Breasts recipe from Food.com.
Provided by ngibsonn
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- If using oil packed tomatoes, drain and finely chop.
- If using dried tomatoes, cover tomatoes with boiling water in a bowl.
- Let stand 5 minutes.
- Drain and finely chop.
- Place 2 Tbs.
- chopped tomatoes and half the lemon zest in a small bowl.
- Add butter, parsley and salt.
- Mix thoroughly and set aside.
- Combine remaining tomatoes and zest in another bowl and mix thoroughly.
- Using a sharp knife, cut horizontally through the center of each chicken breast to form a pocket.
- Do not cut all the way through.
- Divide tomato and lemon zest mixture into equal portions and spread in pocket of each chicken breast.
- Turn on broiler.
- Arrange chicken on a broiler pan and place 4 inches from heat source.
- Broil 5 minutes.
- Turn and broil another 4 minutes.
- Spread tomato and butter mixture over chicken breasts.
- Broil another 1-2 minutes or until chicken is opaque throughout.
Nutrition Facts : Calories 174.6, Fat 6.6, SaturatedFat 3.5, Cholesterol 78.5, Sodium 83.5, Carbohydrate 0.9, Fiber 0.3, Protein 26.5
POACHED CHICKEN BREAST STUFFED WITH GOAT CHEESE AND SPINACH
Provided by Tom Valenti
Categories Cheese Chicken Leafy Green Poultry Poach Sauté Goat Cheese Spinach Healthy
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Make filling:
- Heat the oil in a sauté pan over medium heat. Add the garlic and cook gently for 15-20 seconds, being careful not to let it color.
- Add the stock and immediately put the spinach in on top of it. Cook, stirring quickly, because the spinach will cook down rapidly. Season with salt and pepper. Continue to cook for about 1 minute, then remove from the heat and spread out on a cookie sheet to cool.
- When cool, transfer to a mixing bowl and gently combine with the goat cheese.Taste and adjust the seasoning if necessary.
- If making in advance, store in a tightly covered container in the refrigerator for up to 24 hours.
- Make and assemble chicken:
- Cover the chicken breasts, 1 at a time, with a sheet of plastic wrap and gently pound to a thickness of 1/2 inch. Season with salt and pepper.
- Lay each breast in the center of a clean 12 x 18- or 20-inch piece of plastic wrap.
- Place one-fourth of the cooled prepared filling in the center of each breast.
- Wrap the plastic tightly around the breast and roll up the ends, turning tighter and tighter until the breast is in a cylindrical shape; take care to keep the plastic wrap tight around the roll.
- Once the cylinder is formed, continue to twist the ends tightly until they are well sealed. Set aside and repeat with the other 3 breasts.
- If making in advance, the stuffed chicken breasts can be refrigerated for up to 24 hours or frozen for up to several days. When ready to proceed, allow to come to room temperature.
- To cook the chicken breasts, set a large pot of water over medium-high heat and bring to a simmer. Carefully place the wrapped chicken breasts in the water and poach for 15-16 minutes.
- Remove the chicken breasts with tongs and allow to rest for 5 minutes.
- Carefully remove the plastic, using a sharp knife for scissors. Cut the chicken on a bias into 1/2-inch-thick slices and serve.
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STUFFED CHICKEN BREASTS POACHED IN LEMON AND DILL BUTTER
From gaylea.com
Servings 12Category Dinner
- In saucepan set over medium-low heat, combine 7 medallions of butter, white wine and chicken broth; bring to simmer.
- Season chicken breasts with salt and pepper. Spread one side of chicken breast with goat cheese, leaving 1/2-inch (1 cm) border; layer a few spinach leaves and strips of red pepper on top. Roll up chicken breast, enclosing filling. Insert toothpick into centre or tie with kitchen twine to secure. Repeat with remaining chicken breasts.
- Arrange chicken in melted butter mixture; cook on medium heat, turning once, for about 25 minutes or until instant-read thermometer inserted into thickest part registers 165°F (74°C). Remove chicken using slotted spoon and set aside.
- Return poaching liquid to stovetop; cook over medium heat for about 10 minutes or until liquid is reduced by half. Add whipping cream; return to simmer. Turn off heat; whisk in remaining butter, one medallion at a time, until butter is dissolved and sauce is emulsified.
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