Chicken Rockefeller Food

CHICKEN & SHRIMP ROCKEFELLER

Steps:

• 1. On a clean and oiled chargrill, place chicken breast skin side down.
• 2. Cook chicken until it reaches 165 degrees for 15 seconds.
• 3. Heat sauté pan and add 1/2 tablespoon of canola oil.
• 4. Add shrimp and sauté for 1 ½ minutes.
• 5. Add spinach and chopped tomatoes and sauté for 30 seconds.
• 6. Add Alfredo or béchamel sauce and poultry seasoning.
• 7. Mixing all ingredients together well, bring sauce to a simmer. Do not boil or over-reduce sauce.
• 8. Place the chicken breast on a plate. Place the shrimp and sauce over the chicken.
• 9. Sprinkle the chicken and shrimp evenly with grated Parmesan cheese.
• 10. Serve with mashed potatoes and steamed broccolini.

CHICKEN ROCKEFELLER

Steps:

• Drain spinach; press between paper towels to remove excess moisture. Combine the spinach and the next 5 ingredients. Stir well, and set aside.
• Remove the giblets and neck from the chicken. Reserve for other uses. Place the chicken on a work surface, breast side up. Cut completely through the breast bone. Turn the chicken over; flatten the chicken back, breaking the breast and rib bones. (I can usually get the butcher at my grocery store to do this for me!).
• Turn the chicken breast side up. Starting at the neck cavity, loosen the skin from the breast and drumsticks by inserting one hand, palm side down. Gently push your hand beneath the skin against the meat to loosen the skin, being careful not to tear the skin. Spoon the spinach mixture into the pockets beneath the skin.
• Place the chicken, breast side up, in a roasting pan. Combine the olive oil, oregano, rosemary, and thyme; brush over the chicken.
• Bake, uncovered at 375 degrees for 1 hour or until the chicken is done.

SPINACH ROCKEFELLER

Steps:

• Preheat the oven to 400 degrees F.
• Saute spinach and garlic in olive oil. Deglaze with liqueur and season with salt and pepper, to taste. Add cream and Parmesan. Fill oysters with spinach mixture. Bake for 10 minutes.

OYSTERS ROCKEFELLER

Steps:

• For the oysters: Melt butter in a skillet. Saute the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. Deglaze the pan with Pernod. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes. Finish off the bread crumbs by mixing in olive oil, Parmesan and chervil, season with salt and pepper. Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden. Serve with lemon wedges and red pepper sauce.
• For the sauce: In a small bowl whisk together all ingredients. Cover and chill 1 hour before serving with oysters. Yield: 3/4 cup

CHICKEN ROCKEFELLER RECIPE

Steps:

• Preheat oven to 350°. Grease a 12 x 8" casserole dish. Combine the first six ingredients and set aside. Combine breadcrumbs and Parmesan cheese. Place each chicken breast between two sheets of waxed paper and pound it to one quarter inch thick. Sprinkle with pepper. Place spinach mixture in center of breast, fold ends, and secure with a toothpick. Roll in crumbs and place in baking dish. Sprinkle with remaining bread crumbs and drizzle with butter. Bake 35 to 40 minutes.