Chicken Roulades with Fresh Cherries, Goat Cheese and Thyme and Root Veg Couscous
extras: goat cheese, parnips, baby carrot
Pound chicken breast thin. Sprinkle generously on both sides with salt and pepper. Halve and pit cherries. Sprinkle on breasts. Sprinkle with goat cheese and thyme. Roll and tie with kitchen twine. Pan fry til browned, finish with a quick bake in the oven.
Meanwhile, steam diced root veggies. Toss with oil, thyme and salt and pepper. Toss with cooked couscous.
Serve roulade alongside couscous. Garnish with additional thyme and cherries if desired.
Phyllis, I'm getting to be that way. It used to be that I rarely ate chicken. I was very much a beef sort of girl, but since I've had the lap band thing done, beef is rarely on the menu. More often than not, it's fish or chicken.
Ok....3 added are going to be La Victoria Salsa Ranchera, Monterey Jack Cheese and Corn tortillas....
STEP 1: Feed turnip root stuff to the rabbits. (Make faces at them too.) STEP 2: Lightly braise the chicken breast and remove. STEP 3: Grate Jack cheese STEP 4: Cut raw corn tortillas into quarters (4 triangle shapes each) STEP 5: Mix Salsa and grated cheese STEP 6: Layer tortillas on bottom of 11"x7" baking pan STEP 7: Add layer of Salsa mix and set seared chicken breast on it. STEP 8: alternate salsa mix and tortilla layers. STEP 9: Bake at 350° until chicken is cooked. (approx. 20 min.)
Put the couscous and thyme away for some other goofy meal...throw 3/4 of cherries into the juicer to make cherry juice, use remainder to garnish.
Turnip-and-Apple Soup, Fruit-Glazed Chicken Breast and Herb Couscous
Peel and slice the turnips, onions and some of the apples. Saute in olive oil (in a large saucepan or stockpot) until turnips are tender; add vegetable stock, seasoning with salt and white pepper as needed. Bring to a boil, then reduce heat and simmer 30 minutes or until vegetables are soft.
Strain soup, removing 2/3 of solids. Puree, adding some stock if needed, then blend back into the rest.
In a separate saucepan, cook pitted cherries in their own juice (crushing as you go). Remove from heat and keep warm.
Beat chicken breast to 1/4 inch thickness. Saute some onions in olive oil with half of a diced, cored apple and some thyme; remove from pan.
Fill uncooked chicken breasts with apple-onion-thyme mixture and fold over; saute until done. Serve with cherry reduction and couscous cooked in vegetable stock with thyme added.
"Doyle, that's cheating. You have to use all the ingredients."
What?! THAT'S not in the rules! You're ADDING rules after the fact. That's Un-American! I know when I'm being cheated...I Know When I'm Being Cheated....I KNOW WHEN I'M BEING CHEATED!
*ahem* Ok. I feel better. No need to kick puppies or anything....SNAP...Forgot my rum.
Grill the chicken with the thyme and cherries as a glaze, boil turnips and mash with butter, pepper, and sprinkle of olive oil. Last but not least, I have to go with Jonathan's couscous recipe with the addition of some olive oil. EVO of coarse. I love EVO
Yes Jonathon, you're quite right. I read a comment by Tina earlier where she wasn't sure of the quote and I was trying to enlighten her but ended up bastardizing the quote in the process. Gads!
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Comments: 20
extras: goat cheese, parnips, baby carrot
Pound chicken breast thin. Sprinkle generously on both sides with salt and pepper. Halve and pit cherries. Sprinkle on breasts. Sprinkle with goat cheese and thyme. Roll and tie with kitchen twine. Pan fry til browned, finish with a quick bake in the oven.
Meanwhile, steam diced root veggies. Toss with oil, thyme and salt and pepper. Toss with cooked couscous.
Serve roulade alongside couscous. Garnish with additional thyme and cherries if desired.
STEP 1: Feed turnip root stuff to the rabbits. (Make faces at them too.)
STEP 2: Lightly braise the chicken breast and remove.
STEP 3: Grate Jack cheese
STEP 4: Cut raw corn tortillas into quarters (4 triangle shapes each)
STEP 5: Mix Salsa and grated cheese
STEP 6: Layer tortillas on bottom of 11"x7" baking pan
STEP 7: Add layer of Salsa mix and set seared chicken breast on it.
STEP 8: alternate salsa mix and tortilla layers.
STEP 9: Bake at 350° until chicken is cooked. (approx. 20 min.)
Put the couscous and thyme away for some other goofy meal...throw 3/4 of cherries into the juicer to make cherry juice, use remainder to garnish.
But I do like your idea!
My meds are kicking in and I'm getting loopy.
Extras:
Vegetable stock
Onions
Granny Smith apples
Turnip-and-Apple Soup, Fruit-Glazed Chicken Breast and Herb Couscous
Peel and slice the turnips, onions and some of the apples. Saute in olive oil (in a large saucepan or stockpot) until turnips are tender; add vegetable stock, seasoning with salt and white pepper as needed. Bring to a boil, then reduce heat and simmer 30 minutes or until vegetables are soft.
Strain soup, removing 2/3 of solids. Puree, adding some stock if needed, then blend back into the rest.
In a separate saucepan, cook pitted cherries in their own juice (crushing as you go). Remove from heat and keep warm.
Beat chicken breast to 1/4 inch thickness. Saute some onions in olive oil with half of a diced, cored apple and some thyme; remove from pan.
Fill uncooked chicken breasts with apple-onion-thyme mixture and fold over; saute until done. Serve with cherry reduction and couscous cooked in vegetable stock with thyme added.
What?! THAT'S not in the rules! You're ADDING rules after the fact. That's Un-American! I know when I'm being cheated...I Know When I'm Being Cheated....I KNOW WHEN I'M BEING CHEATED!
*ahem* Ok. I feel better. No need to kick puppies or anything....SNAP...Forgot my rum.
Do not go gently...Dylan Thomas
We wouldn't want Dylan's unquiet ghost disrupting the cooking process, now, would we?
We're spook free now. Carry on