CHICKEN RENEE
Make and share this Chicken Renee recipe from Food.com.
Provided by BeccaB3c
Categories One Dish Meal
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Cook spinach and drain well- Combine with Ricotta, eggs and parmesan; set aside.
- Place chicken breast halves on wax paper and flatten with a meat mallet.
- Spread spinach mixture evenly on breasts and roll up jelly-roll fashion.
- Place seam side down in a 9"x13" baking pan.
- Combine spaghetti sauce with seasonings and pour over chicken- Top with mushrooms.
- Bake at 350 degeres for 45 minutes.
- Sprinkle with Mozzarella cheese- Bake until cheese melts.
Nutrition Facts : Calories 313.8, Fat 15, SaturatedFat 7.7, Cholesterol 128.6, Sodium 931.5, Carbohydrate 12.8, Fiber 1.7, Sugar 6.4, Protein 31.8
PERFECT GRILLED CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 8h50m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.
- Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours.
- Heat a grill pan over medium-high heat. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. Let the chicken cool.
- Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need.
CHICKEN A LA REINE
Steps:
- Make the puff pastry crescents: Lay out the puff pastry dough. Cut out 16 crescent shapes from the dough. Brush with egg whites and bake in a 375 preheated oven for 15 minutes, until golden.
- Make the stuffed chicken: Arrange the chicken breasts on a cutting board and cut them in half. Remove the fillet strip from each breast, discard the white tendon, and in a food processor grind the fillets. Add the ice, blend the mixture until the ice is absorbed, and with the motor running add the cream. Add the spinach, the salt, the fennel seeds, the rind, the nutmeg, and the pepper and blend the filling well, scraping down the sides.
- Cut a slit in each breast of chicken for the filling. Spoon about 3 tablespoons of the spinach filling into each pocket. Close with toothpicks. The chicken may be prepared up to this point 24 hours in advance and kept covered and chilled.
- Place chicken in a baking pan. Add the white wine and enough chicken stock to barely cover the chicken. Add salt and pepper. Bake in a preheated 375 degree oven, covered, for 45 minutes until the chicken is cooked through.
- Make the sauce: In a saucepan, melt the butter. Blend in 3 tablespoons flour and let cook, stirring, for 2 minutes. Remove the mixture from the heat. Whisk in the boiling chicken stock. Bring the sauce to a boil for 1 minute, stirring, until the sauce thickens. Place back on heat and let simmer. Beat in the cream by the spoonfuls. Add 2 tablespoons softened truffle butter by 1/2 tablespoons, salt, pepper, and lemon juice to taste.
- Remove chicken from the poaching liquid. Serve with the sauce and the puff pastry crescents.
RENEE'S CHICKEN MARINADE
I usually use pounded breasts, but can be used for any part of the chicken you like. It is also GREAT to marinade a whole chicken in and rotisserie.
Provided by Food Euph4ria
Categories Chicken
Time 3h20m
Yield 3 Lbs
Number Of Ingredients 10
Steps:
- You can grate the ginger, but I prefer to freeze it and then remove it and put in the microwave in a bowl for 1 minute. Add juice that is in bowl to other ingredients and then chop whats left.
- Mix all together well.
- Pour over meat and let sit at least 3 hours.
- Grill and enjoy.
Nutrition Facts : Calories 1217.6, Fat 108.3, SaturatedFat 14.9, Sodium 4048.5, Carbohydrate 48.3, Fiber 2, Sugar 31.8, Protein 9.1
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