Chicken can be prepared so many different ways. Its mild flavor makes it adaptable to many different culinary treatments. Chicken is popular, in part, because it's low in fat and calories, relatively inexpensive, and widely available.
However, these same qualities can also make chicken a little boring. Sometimes you need to use your imagination when cooking chicken to avoid "dull" and "routine."
In the recipe below, the combination of basil, one of the most flavorful of herbs, with the potency of kalamata olives makes these chicken breasts simply burst with flavor. And the effect of the chicken infused with savory, melting goat cheese is practically irresistible. Cooking the chicken at a lower temperature for a short period of time allows you to remove the breasts while they're remarkably moist and tender.
Chicken Breast Stuffed with Goat Cheese, Olives, and Basil
Ingredients:
2 boneless chicken breast halves, skin on
6 ripe kalamata olives, chopped
2 T./30 ml goat cheese or feta
3 fresh basil leaves, shredded
2 T./30 ml butter
Salt
Pepper
Directions:
1. Chop the olives.
2. Chiffonade the basil (basil, like any other herb, should always be cut, broken, ground, or crushed to release its flavor).
3. Mix the olives, basil, and goat cheese in a small mixing bowl. You can even make this mixture a day ahead and refrigerate it.
4. Pat the chicken dry and season with salt and pepper.
5. Coat the chicken breasts with mayonnaise before cooking. It won't penetrate the chicken breast, but it will help seal in the juices and keep it moist.
6. Slice a pocket in each chicken breast. (To do this, place the chicken breasts, skin side down on a cutting board. Remove the small filet strip that dangles from each breast. Hold the chicken in place by laying one hand flat on the surface on the chicken. Then, holding your utility knife at a 45 degree angle, carefully slice into the chicken breast. Leave about one inch uncut around three sides of the breast. Along the longer side of the breast, make a long, horizontal slice, parallel to the cutting board. Pull the pocket open and trim any connecting tissues.)
7. Stuff each pocket with the olive/basil/cheese mixture. After stuffing, fold the top layer of the chicken breast down to close the pocket and arrange the skin evenly on top.
8. Preheat an oven proof skillet and brown the chicken breasts. (Heat oil in a skillet and when hot, lay each chicken breast, skin side down, in the skillet. Brown for only about five minutes on each side. Flip the breasts only once. Do not flip repeatedly as this will only dry out the chicken.)
9. Place the skillet in the oven at 325 F. and bake, uncovered, for fifteen minutes.
Note - If you don't like the olive/basil/cheese stuffing, there are many others that you can try, and you're limited only by your own imagination. Some of the ones I've tried and liked are:
spinach/cream cheese/nutmeg/ground pepper
pine nuts/garlic/bacon/arugula/basil/parmigiano reggiano
apples/currants/oregano/thyme/feta cheese
wild mushrooms/thyme/rosemary/goat cheese
proscuitto/Monterey Jack/dried fruits/sweet wine
sausage/garlic/parsley/onion/sage
Showing posts with label poultry. Show all posts
Showing posts with label poultry. Show all posts
Monday, April 21, 2008
Friday, April 4, 2008
Recipe - Chicken Sandwich with Sun-Dried Tomatoes and Arugula
At my house, we love watching "Hell's Kitchen." As culinary school graduates, my husband and I always try to decide what we'd serve to Chef Ramsay if we were called upon to serve him, well, anything at all.
If you watch the show, you know that sometimes the contestants have to create a "gourmet" sandwich. Below is the one I'd probably serve. He might like it, he might not, however I love it and that's what counts with me. :)
Chicken Sandwich with Sun-Dried Tomatoes and Arugula
Ingredients:
Cooking spray
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt, divided
1/4 teaspoon black pepper
1/4 C. chopped and drained oil-packed sun-dried tomato halves
1/4 C. balsamic vinegar
1 garlic clove, minced
4 (2-ounce) onion sandwich buns
2 C. trimmed arugula
Directions:
1. Preheat broiler.
2. Heat a grill pan coated with cooking spray over medium-high heat.
3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each piece to 1/4-inch thickness using a meat mallet or rolling pin.
4. Sprinkle both sides evenly with 1/8-teaspoon salt and black pepper.
5. Add chicken to pan, and cook 4 minutes on each side or until done.
6. While chicken cooks, combine 1/8 teaspoon salt, tomatoes, vinegar, and garlic, stirring with a whisk.
7. Place buns, cut sides up, on a baking sheet. Broil 1 minute or until lightly toasted.
8. Place 1 chicken breast half on bottom half of each bun.
9. Add arugula to tomato mixture and toss gently to coat.
10. Arrange about 1/2 cup arugula mixture over each chicken breast half. Cover with tops of buns.
4 servings
If you watch the show, you know that sometimes the contestants have to create a "gourmet" sandwich. Below is the one I'd probably serve. He might like it, he might not, however I love it and that's what counts with me. :)
Chicken Sandwich with Sun-Dried Tomatoes and Arugula
Ingredients:
Cooking spray
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt, divided
1/4 teaspoon black pepper
1/4 C. chopped and drained oil-packed sun-dried tomato halves
1/4 C. balsamic vinegar
1 garlic clove, minced
4 (2-ounce) onion sandwich buns
2 C. trimmed arugula
Directions:
1. Preheat broiler.
2. Heat a grill pan coated with cooking spray over medium-high heat.
3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each piece to 1/4-inch thickness using a meat mallet or rolling pin.
4. Sprinkle both sides evenly with 1/8-teaspoon salt and black pepper.
5. Add chicken to pan, and cook 4 minutes on each side or until done.
6. While chicken cooks, combine 1/8 teaspoon salt, tomatoes, vinegar, and garlic, stirring with a whisk.
7. Place buns, cut sides up, on a baking sheet. Broil 1 minute or until lightly toasted.
8. Place 1 chicken breast half on bottom half of each bun.
9. Add arugula to tomato mixture and toss gently to coat.
10. Arrange about 1/2 cup arugula mixture over each chicken breast half. Cover with tops of buns.
4 servings
Tuesday, April 1, 2008
Choosing Poultry - Free Range, Natural, or Industrial? That is the Question.
About thirty years ago, poultry was more expensive than even the finest cuts of lamb or beef. Seem impossible? Check it out.
Today, chicken and turkey are only so very, very affordable because of the technological advances in raising them, but not everyone has welcomed these advances or seen them as something good.
Small, private poultry farms, which used to be all there were, now have little to no significance in the marketplace. Instead, professional poultry farms have become the norm, with industrialized and intensive rearing strategies and high-tech breeding that allows them to produce billions of birds each year and lower the price for consumers. However, more often than not, this lowering of cost has been obtained at the price of nutrition and flavor. There are also grave concerns about housing birds of all kinds in crowded pens and cages, as is done on the typical poultry production farm.
Of course, animal rights activists have raised moral and ethical questions, as well they should, but aside from this, there are health and culinary considerations as well.
In so many ways, animals and humans are alike - when under fear and duress, both emit stress hormones into their bloodstream, hormones that can create unhealthy imbalances. In the case of poultry, these stress hormones can affect the meat's tenderness, its flavor, and its nutritional value. In addition, industrialized poultry farms often give their birds antibiotics and other drugs to compensate for the effects of stress, drugs that might not be entirely safe for human consumption.
Here at Culinary Corner Cafe, we always advocate the humane treatment of every living thing, but a discussion of the ethical and moral implications of industrialized poultry farms is beyond the scope of this blog, so here, we'll focus only on the culinary aspects.
If you view poultry farms as we do, you might be tempted to turn to free-range poultry, instead, but this, too, can present complications for the serious cook. Be aware that "free-range" and "organic" have different meanings. The terms aren't interchangeable. When one thinks of "free-range," too often one thinks of breezy pastures and idyllic farmyards, but this isn't always the case.
All fresh meat is considered "natural," according to the US Department of Agriculture. No artificial colors, flavors, preservatives, or chemicals may be added to a product that's labeled "natural." Any "natural" product must also undergo only minimal processing, e.g., cutting or grinding. However, the wording regarding all of this is quite vague.
In order for any poultry shelter to call itself "free-range," the birds must have some access to the outdoors. And that, basically, is the only requirement. There are no stipulations regarding the bird's quality of life, e.g., its treatment, feeding, cages, hours of sunlight, etc., or even whether of not the bird ever actually went outdoors. Just that it had some access.
Making the labeling more restrictive and stringent would have little to no effect as no one checks to see that the requirements are enforced. The US Department of Agriculture relies on the statements of the farmers and accepts them at face value.
The American Humane Association (AHA) has responded to this problem by creating its own label - "free-farmed." In order to make use of this lable, the poultry producer, processor, and hauler must have their claims verified by an independent third party.
The AHA demands that "free-farmed" birds be given clean cages, clean and sufficient food and water, protection from inclement weather, space, and many other considerations that protect both the health and safety of the bird. The AHA also requires that those raising the birds be thoroughly trained in the art of animal husbandry.
You simply can't inspect every poultry farm yourself. So do the next best thing. Ask a lot of questions at the market where you purchase your poultry. Find out exactly what your supplier means by "organic" and "free-range." Finally, make sure the buyer at your market is as concerned with health (both the bird's and yours) and high quality as you are.
Today, chicken and turkey are only so very, very affordable because of the technological advances in raising them, but not everyone has welcomed these advances or seen them as something good.
Small, private poultry farms, which used to be all there were, now have little to no significance in the marketplace. Instead, professional poultry farms have become the norm, with industrialized and intensive rearing strategies and high-tech breeding that allows them to produce billions of birds each year and lower the price for consumers. However, more often than not, this lowering of cost has been obtained at the price of nutrition and flavor. There are also grave concerns about housing birds of all kinds in crowded pens and cages, as is done on the typical poultry production farm.
Of course, animal rights activists have raised moral and ethical questions, as well they should, but aside from this, there are health and culinary considerations as well.
In so many ways, animals and humans are alike - when under fear and duress, both emit stress hormones into their bloodstream, hormones that can create unhealthy imbalances. In the case of poultry, these stress hormones can affect the meat's tenderness, its flavor, and its nutritional value. In addition, industrialized poultry farms often give their birds antibiotics and other drugs to compensate for the effects of stress, drugs that might not be entirely safe for human consumption.
Here at Culinary Corner Cafe, we always advocate the humane treatment of every living thing, but a discussion of the ethical and moral implications of industrialized poultry farms is beyond the scope of this blog, so here, we'll focus only on the culinary aspects.
If you view poultry farms as we do, you might be tempted to turn to free-range poultry, instead, but this, too, can present complications for the serious cook. Be aware that "free-range" and "organic" have different meanings. The terms aren't interchangeable. When one thinks of "free-range," too often one thinks of breezy pastures and idyllic farmyards, but this isn't always the case.
All fresh meat is considered "natural," according to the US Department of Agriculture. No artificial colors, flavors, preservatives, or chemicals may be added to a product that's labeled "natural." Any "natural" product must also undergo only minimal processing, e.g., cutting or grinding. However, the wording regarding all of this is quite vague.
In order for any poultry shelter to call itself "free-range," the birds must have some access to the outdoors. And that, basically, is the only requirement. There are no stipulations regarding the bird's quality of life, e.g., its treatment, feeding, cages, hours of sunlight, etc., or even whether of not the bird ever actually went outdoors. Just that it had some access.
Making the labeling more restrictive and stringent would have little to no effect as no one checks to see that the requirements are enforced. The US Department of Agriculture relies on the statements of the farmers and accepts them at face value.
The American Humane Association (AHA) has responded to this problem by creating its own label - "free-farmed." In order to make use of this lable, the poultry producer, processor, and hauler must have their claims verified by an independent third party.
The AHA demands that "free-farmed" birds be given clean cages, clean and sufficient food and water, protection from inclement weather, space, and many other considerations that protect both the health and safety of the bird. The AHA also requires that those raising the birds be thoroughly trained in the art of animal husbandry.
You simply can't inspect every poultry farm yourself. So do the next best thing. Ask a lot of questions at the market where you purchase your poultry. Find out exactly what your supplier means by "organic" and "free-range." Finally, make sure the buyer at your market is as concerned with health (both the bird's and yours) and high quality as you are.
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