Posts Tagged ‘stuffed chicken recipes’

Chicken Villeroy

Kolhapuri Chicken

Ingredients :
-> 4 large boneless chicken breasts
-> 100 ml white wine
-> Salt and pepper

For The Filling
-> 1 Tbsp spring onion
-> 1 tsp butter
-> 150 gm mushroom paste
-> 2 Tbsp fresh breadcrumbs
-> 50 gm chicken mince
-> 1 egg white
-> 2 Tbsp thick cream

For The Sauce
-> 25 gm butter
-> 1 tsp flour
-> 250 ml chicken stock
-> 3-4 Tbsp cream
-> Lemon juice
-> Salt and pepper
-> Butter
-> 1 Tbsp chopped parsley, to garnish
Chicken Villeroy
Method

For the filling:

-> Soften the onion in butter. Add mushrooms. Cook for 5 minutes.

-> Stir in the crumbs. Cool mixture.

-> Beat egg white into chicken mince.

-> Season and add cream. Mix with mushroom mixture.

-> Slit the chicken breasts to form a pocket.

-> Fill with the mushroom mixture.

-> Set chicken in a buttered dish. Season. Pour in the wine.

-> Cook at 180 degrees C until tender for about 15-20 minutes.

For the sauce:

-> Melt butter in a saucepan. Stir in flour. Cook for 2 minutes.

-> Pour in stock, stir until boiling. Add cream, lemon juice and seasoning.

-> Strain in chicken juices. Finish with butter.

-> Coat chicken with sauce.

-> Garnish with parsley and serve with mashed potatoes.

Chicken Stew and Appam

Chicken Stew and Appam

Chicken Stew is an easy recipe that makes for a good side dish with Appam, which is a popular breakfast fare in Kerala. Chicken and potatoes simmered in coconut milk served with Appam, a rice pancake.
Ingredients :
For the chicken stew:
=> 1/2 kg chicken
=> 4 Tbsp coconut oil
=> 2 onions finely chopped
=> 1 red chilli
=> 2 green chillies
=> 1 Tbsp ginger-garlic paste
=> 2 tomatoes
=> 2 potatoes
=> Coconut milk- 1st and 2nd extract from 1 coconut
=> Salt
=> Pepper
=> 1 lemon
=> Small bunch of coriander

For the appam:
=> 1 cup soaked rice
=> 3 Tbsp grated coconut
=> 1/2 tsp baking soda
=> 1 Tbsp cooked rice
=> 1/2 tsp salt
=> 1 Tbsp sugar
Chicken Stew and Appam
Method

For the chicken stew:

=> In a deep pan, take some coconut oil, add chopped onions, red chilli, green chilli, ginger garlic paste. Fry until soft and golden.

=> Add chicken to the masala mix and fry for 3 minutes.

=> To the chicken, add tomatoes and potatoes and mix well. Add 2nd extract coconut milk.

=> Season the chicken with pepper, salt and add water. Put the lid on and simmer for 45 minutes.

=> To the chicken add 1st extract of coconut milk, coriander and lemon juice.

For the appam:

=> For Appam, in a deep bowl take cooked rice, add grated coconut and soaked rice. Blend it well into a smooth paste. Keep it overnight for fermenting.

=> To the fermented paste, add baking soda, salt, sugar and water. Blend the paste to a smooth, consistency.

=> In a small kadhai, pour 1 ladle of appam mix and move the kadhai such that the mix is spread out evenly.

=> Cover it for 1-2 minutes.

=> Let it cook until holes appear throughout appam and the edges become brown.

Stuffed Chicken Rolls with Pasta

Stuffed Chicken Rolls with Pasta

Succulent chicken breast stuffed with mushrooms. Served along a hot plate of creamy pasta.
Ingredients :
For the chicken:
-> 4 large boneless chicken breasts
-> 1 Tbsp double cream
-> 1/2 Tbsp chopped chives
-> 1/2 garlic clove, chopped
-> 2 Tbsp chopped brown mushrooms
-> 1 Tbsp vegetable oil
-> 1/2 Tbsp red onion, finely diced
-> 1/2 Tbsp tomato de seeded and finely diced
-> 30 g butter

For the pasta:
-> 110 g dried pappardelle pasta
-> 1 Tbsp olive oil
-> 1/2 flat mushroom, diced
-> Dash of white wine
-> 85 ml thick cream
-> 1/2 chicken stock cube
-> 1 tsp mustard
-> 2 handfuls of fresh parsley, chopped

Method :

-> Preheat the oven to 220 C / 425 F / Gas 7.

For the chicken rolls:

-> Remove the fillets from 2 chicken breasts and place them in a food processor with the cream, chives and garlic and some salt and pepper and blitz until almost smooth.

-> Heat the vegetable oil in a small frying pan and saute the onion, mushroom and tomato with a little more salt and pepper for 1 to 2 minutes.

-> Allow to cool and then add this mixture to the chicken in the food processor and blitz again to mix.

-> Slice down one side of each breast and open them up like a book. Fill the inside of each one with the blitzed filling mixture and close up again.

-> Take two pieces of foil and fold them to double thickness and generously butter one side.

-> Sprinkle salt and pepper and place one piece of chicken in the center of each piece of foil. Wrap up tightly, twisting the ends.

-> Place a dry frying pan on a high heat and place the rolls of chicken inside.

-> Place a lid on the pan and cook for 5 minutes, rolling from time to time.

-> Transfer to the oven and roast for 9 minutes.

-> Allow to rest before slicing off the ends, unwrapping the foil and cutting the rolls into slices.

Stuffed Chicken Rolls with Pasta
For the pasta:

-> Cook the pasta in boiling salted water according to the packet instructions and drain well.

-> Heat a little oil in a frying pan and saute the mushrooms for 4-5 minutes until golden.

-> Add the wine, cream and stock and simmer for 2-3 minutes. Stir in the mustard. Pour the sauce over the pasta.

-> Serve the pasta on one side of each plate with the sliced chicken rolls on the other.

-> Garnish with herbs and eat at once.