Chicken Joseph Monroe Recipes

CHICKEN JOSEPH MONROE

Steps:

• Melt 1/4 cup butter over low heat. The fat will rise to the top, and the solids will sink to the bottom. Skim off the white froth that appears on top. Then strain off the clear, yellow clarified butter, keeping back the sediment of the milk solids. Set the clarified butter aside.
• Combine cream cheese and the next 3 ingredients in a large mixing bowl; beat at medium speed of an electric mixer until creamy. Shape the mixture into 6 balls; roll in Swiss cheese.
• Cover and chill 1 hour.
• Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin.
• Spread mustard evenly over each chicken breast half.
• Top each with a chilled cheese ball.
• Fold long sides of chicken over cheese ball; fold ends over, and secure with wooden picks.
• Dredge chicken in flour; dip in egg, and roll in breadcrumbs.
• Cover and chill 1 hour.
• Brown chicken in clarified butter in a large ovenproof skillet over high heat 2 to 3 minutes.
• Place skillet in oven; bake, uncovered, at 400 degrees for 7 minutes or until chicken is done.
• Remove and discard the toothpicks.

ITALIAN CHICKEN SKILLET

Steps:

• Heat olive oil in a large skillet with a lid over medium heat; cook and stir the chicken and garlic until the chicken is no longer pink in the center, 5 to 8 minutes.
• Pour wine and diced tomatoes with their juice into the skillet, and bring to a boil over high heat while scraping any browned bits of food off of the bottom of the pan with a wooden spoon.
• Stir in shell pasta and return to a boil. Cook uncovered, stirring occasionally, until shells have cooked through, but are still firm to the bite, about 10 minutes. Spread spinach over the top of pasta, cover, and simmer until spinach leaves are cooked, about 5 minutes. Sprinkle mozzarella cheese evenly over the skillet; simmer until the cheese has melted and the pasta is bubbling, about 5 minutes.

QUICK ROAST CHICKEN

Steps:

• Prep the chicken
• Salting the chicken in advance ensures that the seasoning is evenly distributed throughout the meat. This method results in meat with salt in it rather than on it.
• Put the bird in a large metal bowl, sprinkle the salt evenly all over it, and rub the chicken around the inside of the bowl until all the salt adheres.
• Note: Food geeks like me with a gram scale will find that a 2½-pound chicken, after deboning, weighs 1,134 grams. Depending on your taste for salt, you'll need between 1.1 percent and 1.4 percent of the chicken's weight in salt (12.5 to 15.8 grams).
• Let the salted chicken rest in the fridge for at least 2 hours before cooking; the chicken is good to go for at least 24 hours after salting.
• Dry the chicken and heat the oven
• About ½ hour before roasting the chicken, turn the oven to 475°F and let it heat up (this may take a while). You want it plenty hot in there. Meanwhile, take the chicken from the fridge and pat dry with paper towels. Set aside.
• Cook the chicken
• Oil a large heavy-bottomed skillet; cast iron is my favorite. (If your skillet won't accommodate the whole chicken, split it into 2 halves and use two skillets.) You want a thick coating of oil (more than a slick, less than a puddle). Place the pan over a high heat onthe stovetop until you see the faintest wisp of smoke rising from the oil. Gently-really gently, so the oil doesn't splatter and burn you-lay the chicken in the pan skin side down. Lower the heat to medium-high and cook until the skin turns faintly blond, about 3 minutes.
• Transfer the skillet to the floor of the oven.
• Depending on the size of the bird and whether it is deboned or just butterflied, the total cooking time in the oven will range from 18 to 30 minutes. The chicken is done when the temperature in the thickest part of the thigh registers 155°F to 160°F on an instant-read thermometer.
• When the chicken is done, cut it into manageable pieces, put them on a platter, and serve as is, or with a squeeze or two of lemon.

ARTICHOKE CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
• Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.