Tuscan Turkey Or Chicken Torta Recipes

TUSCAN TURKEY TORTA

Steps:

• Heat oven to 375°F. Mix Bisquick mix, dressing and beans. Spread in bottom and 2 inches up side of springform pan, 9x3 inches. Bake 10 to 12 minutes or until set.
• Layer with turkey, spinach and cheese. Mix eggs and milk; pour over cheese. Sprinkle evenly with almonds.
• Bake 50 to 55 minutes or until golden brown and knife inserted near center comes out clean. Let stand 10 minutes. Loosen edge of torta from side of pan; remove side of pan.

TUSCAN CHICKEN TORTA

Steps:

• Heat oven to 375°. Mash beans in medium bowl. Stir in Bisquick mix and dressing. Spread in bottom and 2 inches up side of ungreased springform pan, 9 x 3 inches. Bake 10 to 12 minutes or until set.
• Layer chicken, spinach and cheese over crust. Mix eggs and milk; pour over cheese. Sprinkle almonds evenly over top.
• Bake uncovered 50 to 55 minutes or until golden brown and knife inserted near center comes out clean. Let stand 10 minutes. Loosen edge of torta from side of pan; remove side of pan.

TUSCAN TURKEY ROULADE

Steps:

• Preheat the oven to 350 degrees F. Place a rack in a large roasting pan.
• Heat 2 tablespoons of olive oil in a medium (10-inch) saute pan over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for one minute only. Off the heat, add the sage and rosemary and set aside to cool.
• Meanwhile, spread the turkey breast out on a cutting board, skin-side down. Sprinkle the meat with 4 teaspoons salt and 1 1/2 teaspoons pepper. When the onion mixture is cool, spread it evenly on the meat. Distribute the grated butter on top. Place one layer of prosciutto on top of the butter to cover the meat completely. Starting at the left side of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down and the skin side up. Tie the roulade with kitchen twine at 1 1/2- to 2-inch intervals as tightly as possible to ensure that it will roast evenly. Slip whole sage leaves underneath each tie of the twine down the center of the roulade.
• Place the turkey roulade, seam side down, on the prepared rack in the roasting pan. Pat the skin dry with paper towels, brush the skin all over with 2 tablespoons olive oil, and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup of water in the roasting pan (not over the turkey) and roast for between 1 1/2 and 1 3/4 hours, until the skin is golden brown and the internal temperature is 150 degrees F. (This depends on how large the turkey breast is.) Remove from the oven, cover with foil, and allow to rest for 15 minutes. Slice in 1/2-inch-thick slices and serve warm with the pan juices.

TUSCAN CHICKEN TORTA

Steps:

• Preheat oven to 375 degrees. In medium bowl combine baking mix, beans, and dressing. Using an ungreased 9x3 springform pan, spread combined mixture in bottom and 2 inches up the sides.
• Starting with chicken, layer the spinach and cheese over the crust. Mix eggs and milk, pour over cheese. Sprinkle almonds over top.
• Bake for 50 to 55 minutes or until golden brown and a knife inserted in the center comes out clean. Allow 10 minutes to stand and than loosen sides of torta from pan. Remove springform pan sides, slice, and serve.

TUSCAN CHICKEN

Steps:

• Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper. Add 2 tablespoons extra-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic.
• Brown chicken 2 minutes on each side and remove from pan. Add remaining oil, another single turn of the pan, remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it cook off.
• Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more. Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble. Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through.
• Dessert: This is a very rich meal. My suggestion for dessert is to set out a small cookie tray and offer coffee or tea.

TUSCAN TURKEY OR CHICKEN TORTA

Steps:

• Heat oven to 375°F.
• Mix Bisquick mix, dressing and beans. Spread in bottom and 2 inches up side of springform pan, 9x3 inches. Bake 10 to 12 minutes or until set.
• Layer with turkey, spinach and cheese, crumble cooked bacon. Mix eggs and milk; pour over cheese. Sprinkle evenly with almonds.
• Bake 50 to 55 minutes or until golden brown and knife inserted near center comes out clean. Let stand 10 minutes. Loosen edge of torta from side of pan; remove side of pan.

CHICKEN TORTAS

Steps:

• In a medium bowl, combine chicken, chili powder & 1 cup of pico de gallo.
• In a second bowl, combine lettuce, onion, cheese & radishes.
• Place equal amounts of both the chicken mixture & lettuce mixture on 4 slices of bread.
• Spoon 1/4 cup pico de gallo over lettuce & top with a second slice of bread, then serve as soon as possible.

TUSCAN CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness; sprinkle with salt and pepper., In a large skillet over medium heat, cook and stir the garlic, rosemary, sage and thyme in oil for 1 minute. Add chicken; cook for 5-6 minutes on each side or until chicken juices run clear.

CHICKEN TORTAS (MEXICAN SANDWICHES)

Steps:

• Micro the split rolls a few seconds to make them nice and soft and then pull the doughy centers out of the top and the bottom.
• Spread the bottom with a layer of hot refried beans then sprinkle with shredded cheese.
• Put a pile of hot cooked chicken on top of the cheese then top with sour cream, salsa, a couple slices of avocado then shredded lettuce.
• Top with the other half of the bun and enjoy!