Chicken jambonette stuffed with gouda - 2 recipes
Chicken jambonette stuffed with gouda
Yield: 6 servings
Stuffing:
¼ c Olive oil
1 lb Domestic and/or wild mushroo
6 Shallots; chopped
2 Garlic cloves; chopped
2 Carrots; chopped
5 tb Parsley; chopped
1 c White wine
1 c Port wine
1 c Cream
Salt, pepper, thyme; to tast
½ c Bread crumbs
6 Chicken thighs boneless with skin -- pounded flat
8 oz Gouda cheese -- cut into 6 pieces
2 tb Olive oil
2 tb Butter
Saute mushrooms in olive oil. When liquid evaporates, add shallots, garlic, carrots, and parsley. Cook 5 minutes. Add wine, port, cream and reduce by half. Taste for seasoning and stir in bread crumbs. Cool. Divide mixture and place unto thighs, top with gouda and roll up. Secure with string. Heat olive oil and butter and brown tops of thighs, in oven-safe skillet. Place in oven and roast, uncovered at 400-degrees for 18 minutes or until meat is done.
4 boneless chicken breasts
3 tbsp. butter
salt
1/2 tsp. ground black pepper
1/2 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. cayenne pepper
1/2 c. smoked gouda cheese
4 slices bacon
Preheat oven to 350.
Flatten each chicken breast to 1/4" thickness.
Combine pepper, garlic powder, paprika and cayenne pepper together in a small bowl. Spread evenly on both sides of the chicken breasts. Salt to taste.
Cut the smoked Gouda into small pieces. Place one quarter of the cheese on each breast.
Roll the breasts, starting with the narrow end, pressing down firmly. Wrap each chicken breast with one piece of bacon.
Melt the butter in a skillet over medium heat. Brown the chicken rolls evenly in the butter until the bacon begins to crisp.
Place the four chicken rolls in a baking dish.
Bake for 20 minutes. Serve immediately.
Makes 4 servings.
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