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Stuffed Chicken Breasts

admin — Sat, 25 Dec 2010 20:45:08 +0000

Malzemeleri:

4 kemiksiz, derisi soyulmuş tavuk göğsü
3 yemek kaşığı sıvıyağ
250 gr mantar (temizlenmiş; ince kıyılımış)
1 küçük pırasa (beyaz kısımları boyuna ikiye kesilmiş; ince kıyılmış)
1/2 tatlı kaşığı kıyılmış taze kekik
1 yemek kaşığı limon suyu
1/2 su bardağ beyaz şarp
1 tatlı kaşığı kıyılmış taze maydanoz
1 su bardağı tavuk suyu
1 tatlı kaşığı hardal
2 yemek kaşığı tuzsuz tereyağ

Tarif:

TAVUKLAR: Keskin bir bıçakla tavuk göğsünün ince kısmından başlayarak kalinli boyunca keserek büyük ince bir parça yapın. Tavuk göğsünü düzgün ve eşit şekilde inceltın. İncelttiğiniz et parçalarını kenarlarındaki fazlalıkları keserek düzgün bir dikdörtgen elde edin. Kenarlarından kestiğiniz et parçalarını robotta püre kıvamına gelene kadar çekin.
İÇ KARIŞIMI: Orta-yüksek ayardaki ocakta 1 kaşık yağı tavada kızdırın. Mantarları ekleyip suyunu çekene kadar arada karıştırarak 8-11 dakika pişirin. 1 kaşık yağ ve pırasaları ekleyip pırasalar diriliğini kaybedene kadar 2-4 dakika pişirin. Kekiği ekleyin ve aroması çıkana kadar yarım dakika kadar pişirin. 1 1/2 çay kaşığı limon suyunu ekleyin ve buharlaşana kadar yarım dakika kadar pişir. Karışımı mutfak robotuna aktarın. Tavaya şarabı koyun ve tavanın dibine yapışan parçacıkları kazıyın. Şarabı küçük bir kaseye aktarın.
Mantar karışımını robotta irice çekip püre yaptığınız tavuk parçaları ile karıştırın. 1 1/2 tatlı kaşığı maydanoz, 3/4 tatlı kaşığı tuz, ve 1/2 tatlı kaşığı biberi ekleyip iyice karıştırın. t
SARMA: Her tavuk gögsü parçasının bir kenarı boyunca iç karışımını 1/4′ünü yayıp rulo şeklinde sarın. Kat yeri alta gelecek şekilde üç yerinden pişirme ipi ile bağlayın.
Sarmalara tuz ve biber ekin. Tavada kalan yağı kızdırın. Sarmalarının her dört yanını da tavada kızarana kadar 2şer dakika kadar pişirin. Tavuk suyu ve şarabı ekleyip altını azaltın ve kapağı kapalı tavuk eti pişene kadar 12-18 dakika kadar pişirin. Tavuk sarmaları kesme tahtası üzerine alıp üzerini aliminyum folyo ile kaptıp dinlendirin.
SOS: Pişirme suyuna hardalı ekleyip çırpın. Tavanın dibine yapışan et parçacıklarını kazıyarak 7-10 dakika kadar sos koyulaşana kadar yüksek ateşte pişirin. Ateşten alıp tereyağ, kalan 1 1/2 tatlı kaşığı maydanoz, 1 1/2 tatlı kaşığı limon suyunu ekleyin. Tuz ve biberini damak zevkinize göre ayarlayın.

Ingredients

4 boneless, skinless chicken breasts
3 tablespoons vegetable oil
1/2 lb white mushrooms (trimmed, wiped clean, and sliced thin)
1 small leek (white part halved lengthwise, washed, and chopped)
1/2 teaspoon chopped fresh thyme leaves
1 tablespoon juice
1/2 cup dry white wine
1 tablespoon chopped fresh parsley leaves
1 cup low-sodium chicken broth
1 teaspoon Dijon mustard
2 tablespoons unsalted butter

Instructions

FOR THE CHICKEN: Use tip of sharp chef’s knife to cut each breast horizontally, starting at thinnest end and stopping knife tip 1/2 inch away from edge so that halves remain attached. Open up breasts to create 4 cutlets. Place 1 cutlet at a time in heavy-duty zipper-lock bag and pound to 1/4-inch thickness (cutlet should measure about 8 inches by 6 inches). Trim about 1/2 inch from long sides of cutlets (about 1 1/2 to 2 ounces of meat per cutlet, or a total of 1/2 cup from all 4 cutlets) to form rectangles that measure about 8 by 5 inches. Process all trimmings in food processor until smooth, about 20 seconds. Transfer puree to medium bowl and set aside. (Do not wash out food processor bowl.)
FOR THE STUFFING: Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Add mushrooms and cook, stirring occasionally, until all moisture has evaporated and mushrooms are golden brown, 8 to 11 minutes. Add 1 tablespoon oil and leek; continue to cook, stirring frequently, until softened, 2 to 4 minutes. Add garlic and thyme, and cook, stirring frequently, until fragrant, about 30 seconds. Add 1 1/2 teaspoons lemon juice and cook until all moisture has evaporated, about 30 seconds. Transfer mixture to bowl of food processor. Return pan to heat; add wine and scrape pan bottom to loosen browned bits. Transfer wine to small bowl and set aside. Rinse and dry skillet.
Pulse mushroom mixture in food processor until roughly chopped, about five 1-second pulses. Transfer mushroom mixture to bowl with pureed chicken. Add 1 1/2 teaspoons parsley, 3/4 teaspoon table salt, and 1/2 teaspoon pepper. Using rubber spatula, fold together stuffing ingredients until well combined (you should have about 1 1/2 cups stuffing).
TO ASSEMBLE AND COOK: With thinnest ends of cutlets pointing away from you, spread one-quarter of stuffing evenly over each cutlet with rubber spatula, leaving 3/4-inch border along short sides of cutlet and 1/4-inch border along long sides. Roll each breast up as tightly as possible without squeezing out filling and place seam-side down. Evenly space 3 pieces twine (each about 12 inches long) beneath each breast and tie, trimming any excess.
Season chicken with salt and pepper. Heat remaining tablespoon oil in skillet over medium-high heat until just smoking. Add chicken bundles and brown on 4 sides, about 2 minutes per side. Add broth and reserved wine to pan and bring to boil. Reduce heat to low, cover pan, and cook until instant-read thermometer registers 160 degrees when inserted into thickest part of chicken, 12 to 18 minutes. Transfer chicken to cutting board and tent loosely with foil.
TO MAKE SAUCE AND SERVE: While chicken rests, whisk mustard into cooking liquid. Increase heat to high and simmer, scraping pan bottom to loosen browned bits, until dark brown and reduced to 1/2 cup, 7 to 10 minutes. Off heat, whisk in butter and remaining 1 1/2 teaspoons parsley and 1 1/2 teaspoons lemon juice; season with salt and pepper. Remove twine and cut each chicken bundle on bias into 6 medallions. Spoon sauce over chicken and serve.

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Grilled Portabella Mushroom

admin — Sun, 16 Aug 2009 03:10:00 +0000

An easy and tasty addition to dinner.

Ingredients:

1/2 cup olive oil
1/2 tablespoons lemon juice
1 teaspoon rosemary
1 tablespoon parsley
a pinch of salt
blackpepper
4 portabella mushrooms

Instructions:

Combine all ingredients (except the mushrooms). Let the oil mix sit to absorb all the flavors.
Spoon oil mixture spreading evenly on underside of each cap and let soak.
Place the mushrooms with underside up on a cookie sheet and broil for 7-8 mimutes.

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How to Clean Mushrooms?

admin — Thu, 02 Jul 2009 07:00:20 +0000

Common culinary wisdom dictates that mushrooms should never, ever be washed. Put these spongy fungi under the faucet or in a bowl, the dictum goes, and they will soak up water like a sponge.

On contrary, mushrooms which are over 80% water, absorb minimal amount of water when soaked in water!

So mushrooms can be cleaned like other vegetables by rinsing under cold water. However, it’s best to rinse them just before cooking and to avoid rinsing altogether if you are using them uncooked, since the surfaces of wet mushrooms turn dark and slimy when they’re exposed to air for more than four or five minutes.

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Pasta with Sauteed Mushrooms

admin — Thu, 02 Jul 2009 02:29:12 +0000

Cooking for two: a creamy and flavorful mushroom sauce.

Ingredients:

2 tablespoon olive oil
3 shallots (minced)
4 ounces shiitake mushrooms (stemmed; sliced 1/4 inch thick)
6 ounces cremini mushrooms (sliced 1/4 inch thick)
a pinch of salt
2 garlic cloves (minced)
1/2 teaspoon dried thyme
2/3 cup low-sodium chicken broth
1/4 cup heavy cream
1/2 lb campanelle (about 3 cups)
2 tablespoons grated cheese (Parmesan)
1 tablespoon chopped fresh parsley
1 teaspoon limon juice
blackpepper

Instructions:

Heat olive oil over medium heat in a 10-inch skillet. Add the shallots and cook until softened, 2 to 3 minutes. Increase the heat to medium-high, stir in the shiitake mushrooms, and cook for 1 minute. Stir in the cremini mushrooms and salt, and cook until golden brown, about 6 minutes. Stir in the garlic and thyme, and cook until fragrant, about 30 seconds. Transfer the mushrooms to a bowl and cover to keep warm.
Stir the broth into the skillet and bring to boil, scraping up any browned bits. Stir in the cream, bring to a simmer, and cook until the sauce has thickened slightly and reduced to about 2/3 cup, about 4 minutes.
Meanwhile, bring 4 quarts of water to a boil in a large pot. Add the pasta and 1 tablespoon salt and 1 tablespoon salt, and cook, stirring often, until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta and return it to the pot.
Add the cooked mushrooms, sauce, Parmesan, parsley, and lemon juice to the pasta and toss to combine. Adjust the sauce consistency with the reserved cooking water as desired.

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Green Bean Casserole

admin — Tue, 23 Jun 2009 02:16:54 +0000

A must-have side on Thanksgiving dinner! For a simpler recipe, replace the homemade mushroom sauce with 3 cups of canned mushroomed soup and prepare the topping with canned onion rings instead of caremalized onions.

Toppings:

1 cup bread crumbs
2 tablespoons unsalted butter (softened)
2 medium onion (sliced to rings)
2 tablespoon olive oil
salt and black pepper

Beans and sauce:

2 pounds green beans (ends trimmed; halved)
3 tablespoons olive oil
1/2 lb mushroom (white button; stems trimmed;wiped clean; broken into 1/2 inch pieces)
3 cloves garlic (pressed)
3 tablespoon flour
1.5 cup low-sodium chickne broth
süt 1.5 cup milk
salt and black pepper

Instructions:

Heat olive oil in a skillet. Add onion rings, salt, and pepper and caramelize the onions on low heat — about 20 minutes. Mix bread crumbs and butter until the mixture resembles coarse crumbs. Transfer to large bowl and toss with onions; set aside.
Heat oven to 425°F. Bring 4 quarts water to boil in large pan. Add 2 tablespoons salt and beans. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper-towel-lined baking sheet to drain.
Add olive oil to a sauce pan and heat over medium-high heat. Add mushrooms, garlic, salt, and pepper; cook until mushrooms release moisture and liquid evaporates. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened like creamy mushroom soup, about 12 minutes. Season with salt and pepper to taste.
Add green beans to mushroom sauce and stir until evenly coated. Arrange in even layer in 3-quart (or 13 by 9-inch) baking dish. Sprinkle with onion topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately.

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