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Well, sort of. This is a riff on my 'Baked Chicken stuffed with Feta and herbs' with an eye on poaching stuff. It was mostly successful. I bashed out four chicken breast flat by sticking them in a plastic bag and whacking them with a rolling pin. This not only got them nice, flat and tender it also served to make me feel better. Bonus! Then I crumbled about 150-200g of Shropshire Blue Cheese (very like stilton but more of an orangey colour, very nice) into a bowl with 'some' (about half as much I think) of cream cheese (I used some with garlic and herbs already in) and some toasted pine nuts. I like pine nuts. Then I spread that over the non-skin side of the chicken breasts and rolled them up and coloured them slightly on each side in medium pan which had been *lightly* wiped with olive oil. Then I took them out and let them cool. Once they were cool enough to touch I wrapped them tightly in clingfilm. At this point the reference I was cribbing the poaching method from also says that you should wrap them in tinfoil but I didn't have any. Maybe next time. Then I stuck them in some boiling water for twenty minutes whilst I watched ER. The results were mixed. The chicken itself was delicious. However all the filling had come out and, whilst it had flavoured the meat, I was kind of hoping for a gooey, cheesy center. Also it was slightly over done - I think that perhaps I had the heat up too much under the water. I also made a sauce by reducing a cup of white wine and 4 ice cubes of chicken stock in the pan that I'd browned the chicken in. It was delicious. Suggestions would be gratefully received.
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