CHICKEN BREAST ROULADE STUFFED
WITH RICE, APRICOTS AND HERBS
Recipe by: Chef Giovanni
Ingredients:
1 cup white rice
1 3/4 cups chicken stock
2 Tbsp. Avacado
Oil
3/4 cup onion, chopped
3 T. Italian Herb Blend (or fresh
garden herbs if available)
Coarse Sea Salt, to taste
Ground black pepper, to
taste
1 cup chopped dried Apricots
2 Tbsp. chopped parsley (use
dried if fresh is not available)
2 Tbsp. chopped fresh chives (use dried if fresh is not available)
2 eggs, beaten together
3-pounds Chicken Breast, pounded out
2 large cloves garlic,
finely chopped (use dried if fresh is not available)
2 Tbsp. Avocado Oil
In a medium saucepan, add 2
Tbsp. avocado oil and heat until nearly smoking, saute
the garlic and onion, add the rice and chicken stock and bring to a boil over
high heat. Stir well, reduce the heat to low, then cover and cook for 25 to 35
minutes, until the broth is mostly absorbed. Set aside, off heat and covered,
for 10 minutes. When the rice is ready, let it cool to room temperature,
stirring occasionally. Add the apricots, parsley, chives, herbs and the eggs to
the rice mixture, then stir briskly until evenly mixed. Set aside. Lay out a
large piece of plastic wrap and set the chicken breasts flat on your butcher block, cover with
another piece of plastic and pound them out using a meat mallet to 1/2 inch thickness. Spread each with rice filling mixture and sprinkle with salt and pepper. Roll them up! Using heavy-duty
string, tie each breast firmly around a few times. If some of the stuffing squeezes from the ends, just push it back inside.
Preheat the oven to 375 F. Put the avacado oil in a heavy duty skillet, and place
over medium high heat. Brown each one and turn it over, remove from pan and
repeat until all are brown. Place them in the skillet in the oven and cook 20
minutes, or until a thermometer
inserted into the center reads 160 F
Remove from the oven and let rest for at least 5
minutes. Serve with steamed vegetables!
Chefs Note: We have
made these with the addition of dried cranberries too! Everyone will love this
combination!
Beer Burgers with Spicy Tomato-Mushroom Relish
Provided
by: CIA
Ingredients
|
1/2 |
lg. |
Spanish onion, minced |
|
2 |
pc. |
garlic clove, minced |
|
1/2 |
tablespoon |
vegetable oil |
|
3 |
cup |
cremini mushrooms, or other
wild mushrooms |
|
2 |
teaspoon |
tomato paste |
|
3 |
med. |
plum tomato, small diced |
|
1 |
teaspoon |
|
|
1 |
teaspoon |
granulated sugar |
|
2 |
cup |
light ale |
|
1 1/2 |
pound |
ground beef |
|
1 |
teaspoon |
Worcestershire sauce |
|
1/2 |
teaspoon |
salt |
|
1/2 |
teaspoon |
|
|
4 |
ea. |
hamburger buns |
Prepare grill or preheat broiler to 375
degrees F (175 degrees C). Heat the onion, garlic and oil in a saute pan over medium heat; cook until translucent. Stir in
mushrooms and cook until soft, about 4 minutes. Stir in the tomato paste and
cook, stirring constantly, for 30 seconds. Stir in the tomatoes, chili flakes,
and sugar. Stir in half of the beer and bring to a simmer; cook until moisture
has evaporated, about 20 minutes. Combine
the beef, Worcestershire sauce, and half the salt and pepper in a large bowl.
While mixing the meat, add the remaining beer as needed. Shape the meat into 4
equal balls [per recipe yielding 4 burgers]. Flatten the balls with your palms.
Use your thumbs to shape the sides. The patties should be of an even 1-inch
thickness. Grill or broil burgers to desired degree of doneness, 5 to 6 minutes
for medium. Adjust the seasoning of the
relish with remaining salt and pepper. Place each burger on a bun and serve with
the tomato relish and fixings of your choice.
Chefs Note: Chef Depot is a great online source for high quality cutlery and kitchen supplies!!!
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