- Heat oven to 400 degrees with rack in center. Place parsley, thyme, lemon zest, salt, and pepper in a food processor. Process until finely chopped. Coat a small saute pan with cooking spray. Heat the pan to medium; saute garlic and broccoli rabe, until garlic is translucent and broccoli rabe has wilted. Season with salt and pepper. Add to food processor, and pulse to combine. Add the ricotta; process until combined. Set aside.
- Place one of the chicken breasts between two layers of plastic wrap. Using a meat mallet, pound evenly until the breast is a scant 1/4 inch thick. Repeat with the remaining breasts. Spread 3 to 4 tablespoons of filling in an even layer on each breast. Roll up the breasts, and secure rolls with a wooden skewer or toothpick.
- Coat a large skillet with a heatproof handle with cooking spray, and place over medium-high heat. Place chicken breasts in the skillet and cook, turning occasionally, until golden on all sides, about 3 minutes total. Place skillet in oven, and cook until an instant-read thermometer registers 165 degrees, about 13 minutes. Remove chicken from skillet, and set aside. Place skillet on top of stove over medium-high heat; add wine, and reduce liquid by half, about 1 minute, scraping skillet with a wooden spoon to dislodge any cooked-on bits. Strain liquid into a small pitcher. Cut rolled chicken crosswise into 1/4-inch-thick pieces. Serve warm with reserved sauce.
Nutrition Facts : Calories 184 g, Cholesterol 76 g, Fat 4 g, Fiber 1 g, Protein 29 g, Sodium 185 g
PAN-ROASTED CHICKEN AND VEGETABLES
This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It's unbelievably easy! -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Yield 6 servings.
Number Of Ingredients 10
- Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.
Nutrition Facts : Calories 357 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 597mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
CHICKEN AND MIXED VEGETABLE QUESADILLAS WITH ARTICHOKES, MUSHROOMS, AND ROASTED RED PEPPERS
- Coat a large skillet or griddle with cooking spray. Set pan over medium heat to preheat. Using a fork, pull chicken meat from bone in shreds.
- Arrange tortillas on a flat surface. Top 1 side of each tortilla with an equal amount of chicken, mushrooms, red peppers, and artichokes. Top vegetables with shredded cheese. Fold over tortillas, making a half moon. Place quesadillas in (or on) prepared pan and cook 3 minutes per side, until golden brown and cheese melts.
- First you must debone the chicken.
- If you are a pro with deboning the chicken don't look at the link I've posted below.
- 1. Melt butter or olive oil on a frying pan over medium heat.
- 2. Add onion, garlic and sundry tomatoes and sauté for 2-3 minutes.
- 3. When they nice and soft pour lightly beaten eggs into frying pan so that the whole frying pan is covered, season with salt and pepper. Fry for couple of minutes and when it's lightly brown flip it over and leave for another 1-2 minutes. Allow to cool completely.
- 4. When your chicken is prepared, lay it skin-side down on a cutting board, and cover with cling film and using the meat hammer pound the chicken several times until its flat throughout.
- Season generously with salt, pepper and grill seasoning.
- 5. Lay omelette on the top of the chicken.
- 6. Gently roll up the chicken, starting from the side closest to you and then tie it using kitchen twine.
- 7. Rub the olive oil over the rolled chicken and add some grill seasonings.
- 8. Cook the chicken at 180°C for 1-1 ½ hours.
Nutrition Facts : Calories 848, Fat 62.3, SaturatedFat 16.9, Cholesterol 336.8, Sodium 268.2, Carbohydrate 7, Fiber 1.4, Sugar 3.1, Protein 61.6
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Top Asked Questions
How to prepare chicken roulade recipe?Recipe Preparation. Add wine, broth, and lemon juice to skillet; bring to a boil and cook, scraping up any brown bits, until reduced to 1/2 cup, about 5 minutes. Cut strings from roulades and place on plates. Spoon pan juices over; serve lemon wedges alongside for squeezing over.
How to cook chicken and potatoes in a pan?In the same skillet on medium heat, add the olive oil and butter. Pan fry the chicken, each side for about 4-5 minutes. Turn over and pan fry the other side. Push the chicken to one side and add the potatoes. Add more salt to taste. Turn off the heat and serve the chicken and potatoes immediately, with a hot sauce of your choice, if you like.
How to cook chicken fried potatoes with buttermilk?chicken fried potatoes Place buttermilk, thyme, garlic, 1 teaspoon salt, and ½ teaspoon cracked black pepper into a mixing bowl and toss together until well combined. Add potatoes and allow mixture to sit for 15 minutes. Place flour, onion powder, mustard, paprika, remaining teaspoon salt, and pepper into a shallow dish and stir together.
What is the best way to cook chicken and vegetables?In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes. Remove chicken to a serving platter; keep warm. Top vegetables with spinach.