Cooking With Chicken Breast : Cooking And Fishing Guide 1 450

Cooking With Chicken Breast

cooking with chicken breast
    chicken breast
  • pigeon breast: abnormal protrusion of the breastbone caused by rickets
  • Chicken is the meat derived from chickens. It is the most common type of poultry in the world, and is prepared as food in a wide variety of ways, varying by region and culture.
  • Food that has been prepared in a particular way
  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
  • (cook) someone who cooks food
  • (cook) prepare a hot meal; "My husband doesn't cook"
  • The process of preparing food by heating it
  • The practice or skill of preparing food

Chicken breast stuffed with cheese and a fragrant duxelle of mushrooms
Chicken breast stuffed with cheese and a fragrant duxelle of mushrooms
I love mushrooms! And since I had bought tons of fresh portobello mushrooms yesterday, I decided to make some chicken breasts stuffed with cheese and a fragrant duxelles of mushrooms. I chopped the mushrooms [you need about 500 gm for 4 chicken breasts] a little more coarsely than for a normal duxelle, and added lots of chopped garlic [4 cloves] instead of the traditional French shallot, as well as some fresh thyme sprigs. At the end of cooking, I added a handful of chopped flat leaf parsley, freshly grated pepper and sea salt, and used the mixture to stuff the skinned & boned breasts. Sautee in a large, heavy bottomed pan in extra virgin olive oil, stirring frequently, and adding garlic towards the end of cooking. I then added a few thin slices of aged cheddar cheese which is a nice compliment to the garlicky mushrooms [the cheese will melt into the duxelles and help bind them]. Then I sauteed the stuffed breasts just a few minutes on each side over med-high heat until golden [in extra virgin olive oil], before finishing in the oven at 160C [325F] for about 15 minutes – this keeps the breasts moist. Meanwhile, I had prepared a tomato and fresh basil sauce to go with the pasta. I served the chicken breasts with the pasta and tomato sauce as well as some French beans for a nice contrast in textures and colours. To make this dish extra special, use about 1/3 porcini mushrooms [known as cepes in France] and 2/3 regular mushrooms, and replace the aged cheddar or gruyere cheese with provolone or another flavourful Italian cheese. Deglaze the pan with some marsala and pour over the breasts in the baking dish before finishing in the oven. Serve with a green vegetable such as buttered, wilted baby spinach or broccoli rabe, and either pasta or sauteed potatoes and rosemary. NB Make sure all the liquid has evaporated from the mushroom duxelles before stuffing the breasts. Also sprinkle the inside of the breasts with a little salt and pepper before stuffing. I actually sliced them open partially which makes stuffing & seasoning easier :->
Sauteeing chicken with garlic
Sauteeing chicken with garlic
This is my cheat - sauteeing chicken breast in a way that looks and (attempts to) tastes like it was fried. I diced the chicken and sauteed it in a non-stick pan with no oil. After it started to steam a little I added some crushed garlic. The garlic burned a bit - which is what I wanted. I added a little water - this deglazed the pan a bit and gave the chicken a nice golden brown color as it cooked, along with imparting a great roasted garlic flavor to the meat itself.

cooking with chicken breast
Related topics:
cooking classes kent
channel 10 cooking shows
mesquite cooking wood
cooking shrimp scampi
daily cooking with samina jalil
cooking plate
cooking schools alberta
cooking classes sydney
cooking butter clams