GRILLED THAI CURRY BEEF ROLL
Slicing this rolled flank steak -- stuffed with a rainbow of fresh cilantro, tomato and scallion -- reveals its inner beauty. Paired with a tangy Thai-inspired rice noodle salad and crisp lettuce leaves, it's perfect for a hot summer day.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- For the rice noodles: In a large bowl, combine the rice vinegar, lime juice, fish sauce, sesame oil, garlic, ginger and Fresno and serrano chiles and stir together. Toss in the carrots and cucumbers and let stand for 15 minutes for the flavors to meld.
- Bring a large pot of water to the boil. Prepare the noodles according to package instructions. Drain and rinse the noodles with cold running water. Toss the noodles with the vegetables and dressing and refrigerate until serving.
- For the flank steak: Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.
- Set the flank steak on a cutting board. Starting at the thin, narrow end of the steak, slice it in half horizontally to within 2 inches of the opposite wide end. Open it up like a book so you have 1 long piece. Pound the steak with a mallet to an even thickness of about 1/2 inch. Cover the steak with the curry paste and season with 1 teaspoon salt. Sprinkle with the peanuts, leaving a 1-inch border along the edges. Arrange half of the cilantro and scallion greens in a line, followed by half of the tomatoes and then half of the scallion whites. Repeat with the remaining ingredients. Roll up the steak like a jelly roll, starting at the short end. Tie the roll closed around the circumference with butcher's twine at 2-inch intervals. Tie one more piece of twine lengthwise around the meat. Sprinkle the outside of the meat with salt and pepper.
- Put the steak on direct heat and cook, turning, to brown all 4 sides, about 2 minutes per side. Move the steak to indirect heat, cover and cook, turning occasionally, until the very center reads 115 degrees F on an instant-read thermometer for a steak that is well done on the outside and medium rare in the center, 25 to 30 minutes more. (Test frequently; the time will vary based on the temperature of your grill.) Let the steak rest 5 to 6 minutes.
- Untie the steak and cut it into thin slices. Garnish the noodles with chopped nuts and cilantro leaves. Serve with the lettuce leaves on the side.
THAI GRILLED CHICKEN (GAI YANG)
The marinade for this chicken is true to the authentic Thai grilled chicken (Gai Yang). Traditional Gai Yang is served with a dipping sauce but I find chicken thighs so juicy that it doesn't need it. Instead, I incorporate the flavour into the Marinade. Traditionally this is cooked over charcoal which gives it a wonderful smokey flavour. But it really is fantastic even cooked on the stove or in the oven, though my preference is to cook it on the outdoor grill. The key ingredients are the lemongrass and fish sauce - don't omit or substitute these!
Provided by Nagi | RecipeTin Eats
Categories Barbecue BBQ Chicken Grilling
Time 16m
Number Of Ingredients 14
Steps:
- Place Marinade ingredients in a large ziplock bag. Massage to mix.
- Add the chicken into the ziplock bag and massage to spread the marinade over all the chicken. Marinate for a minimum of 3 hours, preferably overnight (up to 24 hours).
- Remove chicken from the Marinade and discard the Marinade (unless baking in the oven - refer Note 3).
- Heat the outdoor grill on medium high. Or heat 1/2 tbsp oil in a non stick pan over medium high heat on the stove.
- Cook the chicken until golden brown - around 3 minutes each side.
- Rest for a few minutes before serving with lime wedges on the side, and garnished with fresh chilies and cilantro, if using.
CHICKEN SUMMER ROLLS
These crunchy Vietnamese-style rolls are healthy and light, and the addition of rice makes them filling. They're gluten-free, but anyone -- even adults -- will love them.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 6 rolls or 3 to 4 servings
Number Of Ingredients 13
Steps:
- Whisk 1/4 cup rice vinegar with 2 teaspoons sugar in a medium bowl until the sugar dissolves. Add the chicken and carrot, season with salt to taste and set aside.
- Fill a large bowl with warm water. Working with 2 sheets of rice paper at a time (keep the others covered with a barely damp cloth to prevent curling), immerse the papers in the warm water until slightly softened (about 15 seconds). Remove and spread out on a clean surface or cutting board. Pat dry with a towel to remove excess water.
- Lay 2 pieces of lettuce over the bottom third of the rice paper, leaving about 1/2 inch clear on the edges. Place about 1/3 cup of the chicken-and-carrot mixture on the lettuce, top with 4 to 5 pieces of cucumber and scallion, several mint leaves and about 1 heaping tablespoon of rice.
- Roll up the paper halfway into a cylinder. Fold both edges in to tuck while continuing to roll the paper to seal. Place the rolls on a plate covered with a damp towel so they stay moist as you prepare the remaining rolls. Cut the rolls in half.
- Whisk the peanut butter, soy sauce, 3 tablespoons of water and the remaining 1 to 2 tablespoons of rice vinegar and 2 teaspoons sugar in a medium bowl until smooth. Serve the rolls with the dipping sauce immediately.
STUFFED GRILLED CHICKEN
"As a single working mom with two kids, I look for recipes that are fast and simple," writes Candi VanMeveren from Lamberton, Minnesota. "My family loves this one and it gets me out of the kitchen fast." TIP: This recipe is just as delicious broiled, Candi adds. Place chicken on foil-lined pan (for easy cleanup) about 4 inches from heat for 12 minutes on each side.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small skillet, saute onion and garlic in 3 tablespoons butter for 2-3 minutes or until tender. Remove from the heat; stir in bread crumbs. Carefully cut a pocket in each chicken breast half. Fill with bread crumb mixture; secure with metal or soaked wooden skewers. , In a small microwave-safe bowl, melt remaining butter; stir in lemon zest. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until juices run clear, basting frequently with lemon butter.
Nutrition Facts : Calories 275 calories, Fat 11g fat (6g saturated fat), Cholesterol 88mg cholesterol, Sodium 465mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
GRILLED CHICKEN BREASTS WITH STUFFING
Steps:
- In a small skillet, saute onion and garlic in 3 tablespoons butter for 2-3 minutes or until tender. Remove from the heat; stir in bread crumbs. Carefully cut a pocket in each chicken breast half. Fill with bread crumb mixture; secure with metal or soaked wooden skewers. , In a small microwave-safe bowl, melt remaining butter; stir in lemon zest. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°, basting frequently with lemon butter.
Nutrition Facts : Calories 275 calories, Fat 11g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 497mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
STUFFED CHICKEN ROLLS
Just thinking about this dish sparks my appetite. The ham and cheese rolled inside are a tasty surprise. Leftovers reheat well and make a perfect lunch with a green salad. -Jean Sherwood, Kenneth City, Florida
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Flatten each chicken breast half to 1/4-in. thickness; top with ham and cheese. Roll up and tuck in ends; secure with toothpicks. , In a shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides. In a large skillet, brown chicken in oil over medium-high heat. , Transfer to a 5-qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Remove toothpicks. Garnish with parsley if desired. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 165°.
Nutrition Facts : Calories 525 calories, Fat 26g fat (10g saturated fat), Cholesterol 167mg cholesterol, Sodium 914mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 60g protein.
THAI CHICKEN SPRING ROLLS
This Vietnamese dish is adapted with Thai flavors. These spring rolls make an excellent appetizer or light entree. Colorful, crunchy vegetables contrast nicely with the soft, translucent wrapper.
Provided by Rebecca V
Categories Appetizers and Snacks Wraps and Rolls
Time 1h15m
Yield 4
Number Of Ingredients 16
Steps:
- Combine 1 cup peanut sauce, ginger, garlic, and 1 teaspoon soy sauce in a bowl. Add the chicken and mix until the chicken is coated. Place in refrigerator to marinate for 30 minutes.
- Heat 1 teaspoon peanut oil in a wok or skillet over medium heat. Cook the snow peas, bean sprouts and green onion in the oil until heated but still crisp, 3 to 4 minutes. Transfer to a large bowl. Mix in the watercress and cilantro. Use a vegetable peeler to have long slices of carrot into the watercress mixture. Drizzle 1 teaspoon soy sauce into the watercress mixture; toss to coat.
- Heat 1 teaspoon of oil to the wok or skillet. Cook the marinated chicken until no longer pink inside, about 10 minutes.
- Fill a large bowl with hot water. Dip wrappers one at a time into the water for about 2 seconds each. As wrappers are removed from the water, fill each with 2 large spoonfuls of the chicken and a small handful of the watercress mixture. Fold in two opposite ends of the wrapper to meet the filling. Then fold the bottom of the wrapper over the top of the filling and roll. Serve with 1/2 cup peanut sauce for dipping.
Nutrition Facts : Calories 594.6 calories, Carbohydrate 40.5 g, Cholesterol 71.3 mg, Fat 30.5 g, Fiber 8 g, Protein 46.9 g, SaturatedFat 6.4 g, Sodium 646.6 mg, Sugar 7.6 g
GRILLED STUFFED CHICKEN BREASTS
This recipe for grilled stuffed chicken breasts is an easy, tasty way to make your veggies work for you. Get creative. I like how efficiently the vegetables and spices flavor the chicken. This allows you to cook the chicken (not the marinating sauce!) and let the flavor come from the inside.
Provided by diggler
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate.
- Stir bell pepper, onion, and garlic together in a small bowl with salt and pepper.
- Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in the chicken breast through a 2-inch slit in the side. Repeat with the remaining chicken breast. Stuff chicken breasts evenly with the vegetable mixture.
- Cook on the preheated grill until visibly cooked on the bottom, about 10 minutes. Flip and brush with olive oil. Continue to grill until chicken breasts are no longer pink in the centers and juices run clear, about 10 minutes more.
Nutrition Facts : Calories 272.9 calories, Carbohydrate 6.5 g, Cholesterol 64.6 mg, Fat 16.4 g, Fiber 1.6 g, Protein 24.6 g, SaturatedFat 2.7 g, Sodium 137.5 mg, Sugar 2.9 g
GRILLED CHEDDAR-STUFFED CHICKEN BREASTS
Jazz up grilled chicken breasts with a surprise cheese filling and a peppy salsa topper.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat gas or charcoal grill. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Sprinkle with salt and pepper.
- Cut cheese into 4 slices, about 3x1x1/4 inch. Place 1 slice cheese in center of each chicken piece. Roll chicken around cheese, folding in sides. Brush chicken rolls with butter.
- Place chicken rolls, seam sides down, on grill over medium heat. Cover grill; cook about 15 minutes, turning after 10 minutes, until juice of chicken is no longer pink in center. Serve chicken with salsa.
Nutrition Facts : Calories 290, Carbohydrate 1 g, Cholesterol 120 mg, Fiber 0 g, Protein 37 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 0 g, TransFat 0 g
GRILLED HAM- AND SWISS-STUFFED CHICKEN BREASTS
Grill a favorite combo, ham and cheese rolled up inside another favorite--chicken breasts!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Heat coals or gas grill for direct heat. Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper.
- Place cheese slice and ham slice on center of each chicken breast; roll up. Secure with small metal skewers. Sprinkle with seasoned salt and pepper.
- Reserve 1/4 cup of the dressing. Cover and grill chicken rolls 4 to 6 inches from medium heat 15 to 20 minutes, brushing with remaining 1/4 cup dressing during last 10 minutes of grilling, until juice of chicken is no longer pink in center. Serve chicken rolls with reserved dressing.
Nutrition Facts : Calories 325, Carbohydrate 4 g, Cholesterol 95 mg, Fat 1, Fiber 0 g, Protein 34 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 680 mg
GRILLED SUN-DRIED TOMATO STUFFED CHICKEN BREASTS
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick.
- Make the garlic-tomato oil: Mix the sun-dried tomato oil and garlic in a bowl; season with salt and pepper.
- Season the pounded chicken on both sides with salt and pepper and brush with half of the garlic-tomato oil; top with the zucchini, chopped sun-dried tomatoes, mozzarella and basil, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine. Brush with the remaining garlic-tomato oil.
- Brush the grill grates with vegetable oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.
GRILLED CHICKEN BREAST STUFFED WITH PROSCIUTTO AND BASIL
Categories Chicken Mustard Kid-Friendly Quick & Easy Mozzarella Basil Summer Grill/Barbecue Prosciutto Gourmet Small Plates
Yield Makes 2 Servings
Number Of Ingredients 5
Steps:
- Prepare grill.
- On a work surface spread prosciutto slices evenly with mustard. Top slices with basil leaves and sprinkle evenly with mozzarella. Starting with a short end roll up each prosciutto slice.
- Pat chicken dry and put on a work surface, skinned sides down. Remove "tender" (fillet strip located on either side of where breast bone was) from each breast half, keeping rest of chicken breast intact, and reserve tenders for another use. (There should be 1 tender from each breast half.)
- To form a long thin pocket in chicken for prosciutto roll: Put chicken breast halves on cutting board and, beginning at thicker end of breast half, horizontally insert a thin sharp knife three fourths of the way through center of each. Open cut to create a 1-inch-wide pocket in each half. Fit a prosciutto roll into each pocket and season chicken with salt and pepper.
- Grill chicken on a lightly oiled rack set 5 to 6 inches over glowing coals until cooked through, about 5 minutes on each side. (Alternatively, chicken may be grilled in a hot well-seasoned ridged grill pan over moderately low heat.)
THAI GRILLED CHICKEN THIGHS
Sweet, spicy, tender, Thai-inspired grilled chicken thighs are always the life of the party at our annual family reunions. See for yourself ... Garnish with lime wedges and chopped cilantro if desired.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Asian
Time 2h25m
Yield 6
Number Of Ingredients 10
Steps:
- Place chicken in a gallon-sized resealable plastic bag. Whisk together fish sauce, lime juice, sherry, brown sugar, chili sauce, minced garlic, Sriracha sauce, sesame oil, and lemongrass paste in a bowl and pour over chicken. Seal the bag and toss to coat. Refrigerate for at least 2 hours, but up to 8 hours for maximum flavor.
- Preheat an outdoor grill to medium-high heat and lightly oil the grill. Remove chicken from marinade, discarding marinade.
- Grill until chicken is no longer pink in the center and the juices run clear, about 12 minutes total, turning halfway through the cooking time. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a serving platter and let rest 5 minutes.
Nutrition Facts : Calories 292.5 calories, Carbohydrate 8.7 g, Cholesterol 85.1 mg, Fat 17.2 g, Fiber 0.3 g, Protein 23.9 g, SaturatedFat 4.5 g, Sodium 659.1 mg, Sugar 6.4 g
SUMMER STUFFED CHICKEN BREASTS
This chicken is so tasty and easy to make. I found this wonderful recipe in a newspaper supplement, 1000 Islands Favorites 2005 edition.
Provided by Whisper
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare breasts for stuffing by cutting pocket in center.
- Combine feta, tomatoes, parsley, lemon juice, olive oil, zest, garlic, salt and pepper in a bowl.
- Stuff each breast with 1/4 cup filling.
- Coat both sides of breast with oil, salt and pepper.
- Grill chicken, uncovered, 10-12 minutes per side.
- (Oil the grates before grilling.).
- If oven cooking, uncovered at 350F for 45 minutes.
- Let chicken rest, whole and uncut, for 5-10 minutes before serving.
Nutrition Facts : Calories 452.5, Fat 31.6, SaturatedFat 10.9, Cholesterol 126.2, Sodium 514.4, Carbohydrate 5.2, Fiber 0.7, Sugar 2.9, Protein 36.2
GRILLED STUFFED CHICKEN
This is something that you'd find a in 5 star restaurant. Takes a little work to put together, but, OMG, IT IS WORTH IT!
Provided by Claudia Dawn
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut a deep pocket into the side of each breast, set aside.
- Saute red peppers, onions, garlic& mushrooms in a little olive oil until soft.
- Open the pocket in the chicken and place vegetable mixture and mozzarella cheese slices (save a little of vegetable mixture to add to marinade).
- Secure with toothpicks.
- Prepare marinade and coat chicken with marinade, let sit for at least 20 minutes.
- Cook on grill (about 10 minutes).
Nutrition Facts : Calories 454.6, Fat 30.3, SaturatedFat 9.1, Cholesterol 115.6, Sodium 280.1, Carbohydrate 6.7, Fiber 1.9, Sugar 2.8, Protein 38.6
GRILLED BASIL-AND-GARLIC-STUFFED CHICKEN
These delicious chicken breasts are stuffed with basil, garlic and parmesan cheese. Then they're grilled to perfection while basting with a lemon butter sauce. One of my favorite grilled chicken recipes. From Better Homes and Gardens.
Provided by Tee Lee
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat outdoor grill.
- For sauce, in a small bowl combine lemon zest, lemon juice and one tablespoon melted butter. Set aside.
- For stuffing, in a small bowl, combine parmesan, basil, one tablespoon butter, and garlic. Set aside.
- Place each chicken piece between 2 pieces of plastic wrap.
- Use the flat side of a meat mallet (or the heel of your palm) to pound chicken into rectangles about 1/8-inch thick.
- Remove plastic wrap and spread stuffing on chicken.
- Fold in sides of each chicken breast and roll up, securing with a toothpick.
- Grill over medium heat for about 20 minutes or until juices run clear and chicken is no longer pink.
- Brush sauce over chicken during the last 10 minutes of grilling.
Nutrition Facts : Calories 216.7, Fat 10.6, SaturatedFat 5.4, Cholesterol 96.3, Sodium 283.5, Carbohydrate 1.4, Fiber 0.1, Sugar 0.3, Protein 27.7
GRILLED STUFFED CHICKEN BREASTS
Make and share this Grilled Stuffed Chicken Breasts recipe from Food.com.
Provided by AZRoxy63
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Wash and chop broccoli into very small pieces.
- Cut a "pocket" in each chicken breast by cutting lenghth wise down one side of the breast(Do NOT "butterfly" the chicken breast, it should only have a cut for the "pocket" down ONE side!).
- Stuff each "pocket" with broccoli and cheese.
- Use the toothpicks to wind through and sew the pocket shut with them.
- Place the on the grill and heat until chicken is thoroughly cooked (about 20 minutes.).
- Remember to remove the toothpicks before serving!
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