Chicken Kataifi With Blue Cheese Food

HERBED BALSAMIC CHICKEN WITH BLUE CHEESE

Steps:

• Place chicken in large resealable plastic bag. Whisk vinegar, 3 tablespoons oil, 1 1/2 teaspoons coarse salt, and 1 teaspoon pepper in small bowl. Add to chicken; seal bag. Chill 2 hours, turning bag occasionally.
• Prepare barbecue (medium-high heat). Brush grill rack generously with oil. Arrange chicken on grill. Sprinkle with herbes de Provence, 1/2 teaspoon coarse salt, and 1/2 teaspoon pepper. Grill chicken until cooked through, about 6 minutes per side. Transfer to plates; top each with slice of cheese.
• Sold in the spice section of supermarkets and at specialty foods stores.

BLUE CHEESE STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 425.
• Combine 1 tablespoons butter, thyme, and blue cheese in small bowl until blended. Season with salt & pepper and set aside.
• Cut a horizontal line in the thickest side of each chicken breast to form a pocket, but not cutting all the way through.
• Stuff blue cheese mixture into pocket with small spoon.
• Place chicken in a baking dish. Season with salt & pepper. Bake 15 minutes, uncovered.
• Meanwhile melt remaining 1 tablespoons butter; stir in lemon juice and paprika. Turn chicken, brush with lemon mixture and bake additional 10 to 15 minutes or until chicken is cooked through (use thermometer in unstuffed area).

CHICKEN BREASTS WITH BLUE-CHEESE SAUCE

Steps:

• Sprinkle the breast halves on both sides with salt and pepper.
• Heat 2 tablespoons of the butter in a heavy skillet large enough to hold the chicken pieces in one layer. Add the chicken and cook until lightly browned on one side and partly cooked. Turn and continue cooking about 5 minutes or until cooked through. Remove the pieces and keep warm.
• Meanwhile, heat the remaining tablespoon of butter in a saucepan and add the flour, stirring rapidly with a wire whisk. Add the broth and milk, stirring rapidly with the whisk. Add the cream and cook, stirring often, about 5 minutes. Add the cheese and stir until melted.
• Add the ham slices to the skillet in which the chicken pieces cooked, and cook briefly on both sides just to heat through. Transfer the slices to a heated serving dish, and cover each slice with a piece of chicken breast.
• Add the onion to the skillet, and cook, stirring, until wilted. Add the wine, and stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Stir in the cheese sauce.
• Place a sieve over a small saucepan, and strain the sauce, stirring and pushing down with a plastic spatula to press through as much of it as possible. There should be about 11/3 cups of sauce.
• Pour the sauce over the chicken pieces and serve hot.

KATAIFI (GREEK SHREDDED WHEAT PASTRY)

Steps:

• Oven at 350ºF.
• Butter a 9x13" baking pan lined with foil to make removing the pastry easier.
• Combine sugar, water & lemon juice in a
• pot. (NOTE - you could also throw a cinnamon stick into the syrup mixture).
• Bring to a boil & simmer, uncovered for 15 minutes, then cool to room temperature.
• Spread half of pastry (or shredded wheat pastry) in bottom of pan.
• Drizzle with half the melted butter.
• Combine the walnuts with the cinnamon &
• nutmeg and sprinkle over the pastry.
• Layer the remaining pastry over the nut
• mixture.
• Drizzle with remaining butter.
• Give it a light 'press' at this stage to meld all the layers.
• Bake for 45 minutes.
• Remove from oven & pour syrup over hot pastry.
• When cool, cut in squares, then in half
• diagonally for triangles. (Allow to sit overnight - you should definitely allow it to sit several hours, unrefrigerated)
• remains crispy.

CHICKEN WITH BLUE CHEESE

Steps:

• Season the ckicken with salt and pepper. Add the olive oil and marinate chicken for 30 minutes.
• Grill or broil the chicken until done. (15-20 minutes).
• In a small saucepan heat the cream and add a little salt.Add the blue cheese crumbled and stir until it melts. At last add the brandy and the dill. Stir until the sauce thickened.
• Serve the chicken with the sauce on the top.

CHICKEN KATAIFI WITH BLUE CHEESE

Steps:

• Bake your shells. I call them nests since I use the Kataifi.
• Place 1 tablesppon of chicken in each shell.
• Crumle blue cheese on top or drizzle if using dressing.
• Garnish with green onions or leeks.
• One variation I like is to drizzle Recipe #481797 on top and then place a slice of mango on top.
• Make your own flavor variations!