I have committed gross acts of dinner.
Nov. 24th, 2012 07:32 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
theweaselkingSo, we went to Costco and I was mugged by a hexapoultry. This meant I was forced to resort to CHEFFERY to escape.
Chicken Stuffed with Golden Onions &Fontina Mozzarella, courtesy of Disney. No, really.
Ingredients:
4 Chicken breasts, tenders removed
1.5 cups sliced red onion
2 tsp fresh rosemary, minced
2/3 cup shredded cheese - recipe wants "Fontina", I had Mozzarella, so we used Mozzarella. More on that later.
1/2 cup white wine
1 cup chicken broth
4 tsp flour.
Instructulations:
1. Heat some olive oil in a skillet. Saute onions and 1tsp rosemary until golden-brown. Season generously with salt and pepper. Remove from heat, let cool, stir in cheese.
2. Make a pocket in the chicken breasts (this is easy, although not quite as easy as that dude makes it look on your first attempt. Still, not hard, and failing at this is both instructive and not recipe-killing.) Stuff the pockets with the cheese-and-onions mix.
3. Heat some more olive oil in the skillet. Fry the chicken until slightly crispy, about 4mins/side. Remove from heat and cover with foil.
4. Add wine and remaining rosemary to skillet (Note: This is "deglazing the pan", to get all the delicious crunchy bits off the pan and into your sauce - except my pans are teflon and all the delicious crunchy bits were stuck to the chicken on the other plate. Still: COOKING WITH WINE.) Cook 2 mins. Whisk flour into broth until smooth, add broth. Cook until sauce thickens, re-add chicken, spoon sauce over chicken, and cook, covered, until the chicken is done (2-4 more minutes).
Serve, drizzled with sauce.
About 260 calories a serving, serves four, or two greedy people who discovered that despite going to Costco today they were entirely out of suitable side dishes.
Verdict: Pretty damn good, but I've made notes on adjustments: First, there was too much rosemary in the sauce. I think that second tsp of fresh rosemary needs to be more like a half-tsp, or quarter-tsp, and it needs some other kind of herb or spice in there. The rosemary was a little overpowering. Second, the mozzarella was the best choice available because it was what I had - but this kinda wants a stronger, sharper cheese. Third, I should probably have cooked the onions further into "brown" than I did - carmelising them a little more would have been good. Finally, I suck at cutting pockets in chicken breasts, but in my defense until an hour ago I had never cut a pocket in a chicken breast and tried to stuff one. So that, I need practice at and OH HEY THIS WAS GREAT I MUST TRY IT AGAIN.
Chicken Stuffed with Golden Onions &
Ingredients:
4 Chicken breasts, tenders removed
1.5 cups sliced red onion
2 tsp fresh rosemary, minced
2/3 cup shredded cheese - recipe wants "Fontina", I had Mozzarella, so we used Mozzarella. More on that later.
1/2 cup white wine
1 cup chicken broth
4 tsp flour.
Instructulations:
1. Heat some olive oil in a skillet. Saute onions and 1tsp rosemary until golden-brown. Season generously with salt and pepper. Remove from heat, let cool, stir in cheese.
2. Make a pocket in the chicken breasts (this is easy, although not quite as easy as that dude makes it look on your first attempt. Still, not hard, and failing at this is both instructive and not recipe-killing.) Stuff the pockets with the cheese-and-onions mix.
3. Heat some more olive oil in the skillet. Fry the chicken until slightly crispy, about 4mins/side. Remove from heat and cover with foil.
4. Add wine and remaining rosemary to skillet (Note: This is "deglazing the pan", to get all the delicious crunchy bits off the pan and into your sauce - except my pans are teflon and all the delicious crunchy bits were stuck to the chicken on the other plate. Still: COOKING WITH WINE.) Cook 2 mins. Whisk flour into broth until smooth, add broth. Cook until sauce thickens, re-add chicken, spoon sauce over chicken, and cook, covered, until the chicken is done (2-4 more minutes).
Serve, drizzled with sauce.
About 260 calories a serving, serves four, or two greedy people who discovered that despite going to Costco today they were entirely out of suitable side dishes.
Verdict: Pretty damn good, but I've made notes on adjustments: First, there was too much rosemary in the sauce. I think that second tsp of fresh rosemary needs to be more like a half-tsp, or quarter-tsp, and it needs some other kind of herb or spice in there. The rosemary was a little overpowering. Second, the mozzarella was the best choice available because it was what I had - but this kinda wants a stronger, sharper cheese. Third, I should probably have cooked the onions further into "brown" than I did - carmelising them a little more would have been good. Finally, I suck at cutting pockets in chicken breasts, but in my defense until an hour ago I had never cut a pocket in a chicken breast and tried to stuff one. So that, I need practice at and OH HEY THIS WAS GREAT I MUST TRY IT AGAIN.
(no subject)
Date: 2012-11-25 03:41 pm (UTC)