Valentine Chicken Recipes

STUFFED CHICKEN VALENTINO

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Slice a chicken breast in half lengthwise, leaving the halves attached on one side: opened and laid flat, the chicken breast should resemble a butterfly. Place between two sheets of plastic wrap, and pound flat. Repeat with remaining chicken breasts.
• Combine Parmesan cheese with Italian seasoning and chives, and sprinkle over chicken breasts. At one end of each breast, place 3 strips of roasted pepper. Top with 1 tablespoon shredded cheese. Roll each breast up, starting on the side with the peppers and cheese. Insert a toothpick in each roll to prevent unrolling. Place in prepared baking dish. Season rolls with salt and pepper to taste, and drizzle with olive oil.
• Bake in preheated oven for 15 minutes. Set oven to broil, and continue cooking for 5 to 10 minutes. Remove from oven, slice to display the colorful filling, and serve.

CHICKEN VALENTINO

Steps:

• Preheat oven to 350 degrees F.
• In a 3-inch sided saute pan, heat the vegetable oil to 350 degrees F.
• Place the chicken breast between 2 pieces of plastic wrap, and pound the chicken until it is 1/4-inch thick. Remove the chicken and lightly season the breast with salt and pepper. Dredge the breast in the flour, then in the egg, and coat with bread crumbs. Put the chicken on a flat, workable surface, and place the red pepper and mozzarella down the center of the breast. Leave a 2-inch space at one end for closure, and starting at the other end of the breast, begin rolling the chicken, being careful not to lose the stuffing. Give the breast an even squeeze to secure the closure.
• Slowly place the breast, seam side down, in the oil. Allow the breast to fry until it is a golden brown color, about 5 minutes, before turning. Cook the other side until golden brown, and remove the breast to a baking sheet. Put it in the oven and allow it to finish cooking, approximately 10 minutes.
• Meanwhile, cook as much pasta as desired in a medium pot of boiling, salted water. Drain and reserve.
• Very carefully fry the basil leaf in the same oil until translucent.
• To serve the chicken, trim the outside edges of the breast, and then cut it on the bias. Coat a dinner plate with George's Pink Sauce and place some warm three-cheese tortellini in the center. Stand the Chicken Valentino in the front of the plate, exposing the stuffing. Garnish the plate with the fried basil leaf.
• Heat the marinara sauce in a small saucepan. Stir in the cream and fresh basil. Serve underneath Chicken Valentino.

VALENTINE CHICKEN

Steps:

• Tear off 2 large pieces of strong tin baking foil and place a chicken breast in the centre of each one
• Season well with salt and pepper and sprinkle in some coriander
• Top each with with the sliced red onion and 2-3 slices of lime, skin on
• Fold up the edges on the foil sheets and into each carefully pour half of the chicken stock and a dash of the white wine
• Carefully fold over the foil so you have sealed parcels. It's essential that they are sealed very tight to keep in the juices and steam. Place them into a deep roasting tray with a little water in the bottom to prevent them catching
• Cook in a pre-heated oven at 185 deg C for about 35-40 minutes
• Meanwhile cook the asparagus spears in plenty of boiling salted water for 3-4 minutes and drain carefully. Toss them gently in a little butter and black pepper and keep warm
• When the chicken is cooked be careful when you open the poil packets, as the steam will be very hot
• To serve, spoon the chicken breats into large bowls and pour over some of the hot chicken liquor
• Drizzle over a touch more olive oil and serve with a large bowl of steamed rice in the middle of the table
• Serve with the Asparagus.