Tuesday, February 27, 2018

Filled Under:




TODAY, WE PLAY another game of chicken.
No, not that game of chicken. This game you play in the kitchen. No reason to be afraid. No great nerve required, either.
You win the game if your dinner partner or partners say, "Hey, I've never had chicken this way before."
Bonus points come if they actually like what they have eaten.
The latter isn't too hard because chicken has been known to taste good in so many different ways. You can cook it with lots of garlic, lots of beer, lots of spices, lots of rice, and so on, and so on. Fry it, roast it, grill it, saute it, bread it, stuff it, quiche it, Chinese it, whatever.
In the kitchen game of chicken, cheating is permissible. In fact, it is recommended.
Break any rules. In fact, there are no rules. If someone tells you that chicken doesn't go with mango or black beans or grapefruit, try it. Who knows what you might end up with.
And go where you can for help. If you're not terribly creative, or perhaps a little shy about trying something new, seek assistance.
Open any cookbook, and you'll find a long list of chicken recipes. Surf over to the World Wide Web, and download a few more. (Remember when there was no such word as downloading? That was back when the chicken was fried or stewed or roasted. Downloading has opened whole new worlds for chickens seeking to get to the other side.)
To make the game easier, we suggest you buy a big bag of frozen chicken breasts. Preferably, skinned and boned. (If you prefer dark meat, buy thighs.) Whenever you feel like playing, just pull a couple (or more) out. A few minutes on defrost in the microwave and let the game begin.
Mostly we've been grilling the chicken breast. A little marinade, a little sauce. On occasion, however, we get a little more adventuresome and stuff those breasts. (Or thighs.)
Regardless of what you stuff them with - it's cook's choice - you are certain to win the game.
Here are three recipes to get you started. They show three ways to stuff a chicken breast. Our advice, however, is to let these recipes be a guide. Stuff them with whatever hits your fancy. We can just hear a certain announcer shouting, "And that's a winner!"
4 sun-dried tomatoes (not packed in oil)
2 chicken breast halves, skinned and boned
2 very thin slices Parmesan cheese (or other cheese)
1 teaspoon capers
1 egg white
1 tablespoon water
1/3 cup seasoned dry bread crumbs
2 tablespoons all-purpose flour
2 tablespoons grated Parmesan cheese
Ground black pepper
For sauce:
1 tablespoon olive oil
1/2 cup sweet onions, chopped
1 (15-ounce) can diced tomatoes, undrained
1 tablespoon red wine vinegar
1/2 teaspoon granulated sugar
2 tablespoons chopped fresh basil
Preheat oven to 400 degrees.
Reconstitute tomatoes by soaking in boiling water for a few minutes, then chop.
With a sharp knife, carefully cut pockets into edges of chicken breasts. Put the slice of Parmesan into each pocket. Divide capers and chopped tomatoes and stuff into pockets. Close pockets by securing with toothpicks.
With a fork, beat egg white gently. Stir in water. In a separate bowl, combine bread crumbs, flour, grated Parmesan and a little salt and pepper. Dip chicken breasts in egg white mixture. Coat with bread crumb mixture. Place on a baking sheet and bake for 15 minutes. Turn and bake 10 minutes longer.
While chicken is baking, prepare sauce: In a small saucepan, heat the oil. Cook onions, stirring frequently, for 5 minutes. Add tomatoes and their juice, vinegar, and sugar. Bring to a boil. Reduce heat and simmer for 10 to 15 minutes. Stir in basil.
Place cooked chicken on dinner plates.


Post a Comment