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Chicken Roulades
4 boneless, skinless chicken breasts
1/4 t. salt
1/4 t. pepper
6 oz. cream cheese, softened
1/2 t. dried basil
8 large fresh spinach leaves
1 (7.25-ounce) jar roasted sweet red peppers, drained
Additional fresh spinach leaves (optional)
Place chicken breasts between 2 sheets of heavy-duty plastic wrap; flatten to
1/4-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with
salt and pepper.
Stir together cream cheese, and basil; spread evenly over each chicken breast.
Top each with 2 spinach leaves and roasted red peppers. Roll up, jellyroll
fashion, starting with a short side. Secure rolls with wooden picks, and place,
seam side down, in a lightly greased 11 x 7 inch baking dish.
Bake, covered, at 350°F. for 15 minutes. Uncover and bake 20 more minutes or
until chicken is done. Slice crosswise into 6 to 8 pieces, and serve on a
spinach-lined plate, if desired.
Makes about 24 roulades. |
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Chicken Wontons
12 wonton wrappers (3 x 3 1/2 inches), cut into quarters
Vegetable oil to brush on wontons, about 2 tablespoons
6 C. water
2 t. kosher salt, divided
1 lb. (about 3 medium) boneless, skinless chicken breasts, washed, patted dry
1/4 C. Major Grey's chutney
1/4 C. plus 2 T. plain yogurt
3 T. crunchy peanut butter
1 T. fresh lime juice
1 1/2 t. green curry paste
1/4 C. chopped green onions for garnish
Preheat the oven to 325°F.
Place the wonton wrappers on a work surface and brush lightly with the oil. Mold
the wontons, oiled-side up, into the bottoms of miniature (1-inch) muffin tins.
Bake until light brown, about 5 minutes. Remove from oven, let cool slightly and
remove from the muffin tins. Cool on a wire rack. Place on a baking sheet and
cover tightly with plastic wrap until ready to assemble.
In a medium saucepan, heat the water and 1 1/2 teaspoons kosher salt over medium
heat. Just before the water comes to a boil, add the chicken and simmer until
cooked through, about 12 minutes. Transfer the chicken to a paper towel-lined
plate and pat dry. Cool the chicken slightly, then finely chop and season with
the remaining 1/2 teaspoon kosher salt. In a medium bowl mix together the the
chutney, yogurt, peanut butter, lime juice and curry paste. Add the chicken and
mix well. Refrigerate until slightly chilled.
To assemble: Place 1 heaping teaspoon of the chicken mixture in each wonton cup
and garnish with green onions. Serve at room temperature.
Makes 48 appetizers.
Cook's Note: The wonton cups can be baked up to 3 days in advance and stored in
an airtight container. The chicken mixture can be made up to 1 day in advance.
Let sit at room temperature for 30 minutes before serving. The wonton cups can
be filled up to 1 hour in advance.
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