Poultry – Page 6 – Rants Raves and Recipes

May 2, 2015

Chicken Alfredo

This is not a true Alfredo sauce more like a mornay in that I use a roux to thicken the sauce, but with an abundance of Parmesan it has the great taste of an Alfredo. With the addition of the chicken it make a most satisfying and filling main course of Chicken Alfredo and pasta.

Ingredients for Chicken Alfredo

2 Chicken Breasts cooked & cut into pieces
2 Tbs butter
2Tbs flour
2 cloves garlic minced
2 shallots finely diced
1½ pints ½ & ½ warmed
¼ cup Parmesan grated
Salt & pepper to taste
1 pound pasta

Directions for Chicken Alfredo

Cook 2 lightly seasoned chicken breast by what ever method you are comfortable with. Once cooked set aside to rest. You can, in a pinch, substitute 2 cans of chicken breast well drained.

In a sauce pan on medium heat place the butter to melt. When melted add the shallot and garlic and cook until slightly softened. Add the flour and stir to combine until all raw flour is gone.

Add the ½&½ and bring heat up to a boil. You can also substitute heavy cream for a very rich sauce or milk for a slightly lighter one. As the mixture reaches boiling point it will begin to thicken. When it begins to thicken remove from heat add the Parmesan and stir to combine.

Dice the chicken and add to the sauce. Taste and adjust seasoning if necessary. If too thick add more liquid either the dairy or a little pasta water, and if too thin cook a little longer to get the roux working and reduce the sauce.

Boil pasta in highly salted water to your desired state of doneness, Plate and spoon sauce over pasta. Serve extra sauce in gravy boat on side and extra Parmesan.

Here are a few items to help make this recipe:
Excelsteel 8 Quart 18/10 Stainless Steel 4 Piece Muti-Cookware Set With Encapsulated Base
Cuisinart 619-16 Chef’s Classic Nonstick Hard-Anodized 1-1/2-Quart Saucepan with Lid
Rosanna Pasta Italiana Pasta Bowls Set of 4

Chicken, cream sauce, and pasta how can you possibly go wrong I’ll be a ardent “Scotti” tonight. 5 paws and keep it coming!

Yum

Chicken Alfredo

Ingredients

2 Chicken Breasts cooked & cut into pieces
2 Tbs butter
2Tbs flour
2 cloves garlic minced
2 shallots finely diced
1½ pints ½ & ½ warmed
¼ cup Parmesan grated
Salt & pepper to taste
1 pound pasta

Instructions

Cook 2 lightly seasoned chicken breast by what ever method you are comfortable with. Once cooked set aside to rest. You can, in a pinch, substitute 2 cans of chicken breast well drained.
In a sauce pan on medium heat place the butter to melt. When melted add the shallot and garlic and cook until slightly softened. Add the flour and stir to combine until all raw flour is gone.
Add the ½&½ and bring heat up to a boil. You can also substitute heavy cream for a very rich sauce or milk for a slightly lighter one. As the mixture reaches boiling point it will begin to thicken. When it begins to thicken remove from heat add the Parmesan and stir to combine.
Dice the chicken and add to the sauce. Taste and adjust seasoning if necessary. If too thick add more liquid either the dairy or a little pasta water, and if too thin cook a little longer to get the roux working and reduce the sauce.
Boil pasta in highly salted water to your desired state of doneness, Plate and spoon sauce over pasta. Serve extra sauce in gravy boat on side and extra Parmesan.

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April 13, 2015April 14, 2015

BBQ Chicken Cordon Bleu

The other night produced a dilemma. I had a request for chicken cordon bleu and I also had no desire to go through all the work necessary, the breading and baking .

So I thought why not try to BBQ a chicken breast stuffed with ham and cheese. It came out great .

Long ago I found one little trick to making cordon bleu that’s quite simple. Instead of wrapping the ham and cheese in a butterflied and pounded chicken breast, cut a pocket into the breast and using a piece of very thinly sliced ham that will be large enough to completely envelope the cheese. Wrap it around the cheese and then fold the open ends in so the cheese cannot seep out and insert into the pocket.

Ingredients for BBQ Chicken Cordon Bleu

1 Chicken breast per person
1 thin slice ham
1 wedge swiss cheese
BBQ sauce
Chili powder

Directions for BBQ Chicken Cordon Bleu

Take each chicken breast and with a boning knife cut a hole in the thick end of the breast and work the knife around to create a pocket in the breast.

Cut a piece of cheese approximately ½” X ½” X 2″ from a 8 oz wedge of cheese.

Wrap the cheese in the ham and fold over the open ends to create a sealed envelope of ham.

Carefully insert the ham & cheese into the pocket you created in the chicken breast.

Dust all sides of the chicken breast with chili powder and allow to marinate for 1 – 5 hours in the refrigerator.

Just before placing on the grill, brush on, or dip the breast into BBQ sauce and place on the grill on medium heat and cook until done. Times will vary depending on how hot your grill gets.

Brush more sauce on as necessary. Once cooked remove from the grill and allow to rest for 5 – 10 minutes, then serve.

Here are a few items to help make this recipe:
Weber 46110001 Spirit E210 Liquid Propane Gas Grill, Black
Zwilling J.A. Henckels Four Star 5-1/2-Inch High Carbon Stainless Steel Boning Knife

Finally a dish I can sink my teeth into. Chicken, Cheese and Ham how can you possibly go wrong with that! 5 paws and keep it coming!

Yum

BBQ Chicken Cordon Bleu

Ingredients

1 Chicken breast per person
1 thin slice ham
1 wedge swiss cheese
BBQ sauce
Chili powder

Instructions

Take each chicken breast and with a boning knife cut a hole in the thick end of the breast and work the knife around to create a pocket in the breast.
Cut a piece of cheese approximatley ½" X ½" X 2" from a 8 oz wedge of cheese.
Wrap the cheese in the ham and fold over the open ends to creat a sealed envelope of ham.
Carefully insert the ham & cheese into the pocket you created in the chicken breast.
Dust all sides of the chicken breast with chili powder and allow to marinate for 1 - 5 hours in the refrigerator.
Just before placing on the grill brush on, or dip the breast into BBQ sauce and place on the grill on medium heat and cook until done. Times will vary depending on how your grill gets.
Brush more sauce on as neccessary. Once cooked remove from the grill and allow to rest for 5 - 10 minutes, then serve.

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October 4, 2014November 14, 2014

Spaghetti Squash & Chicken

Spaghetti Squash with Chicken,Olives and Sauce

Spaghetti Squash & Chicken & Olives

Spaghetti squash is one of my favorite vegetables. So easy to prepare and so versatile. It makes a great side dish and does so well as a star in a main course.

The other day I forgot to take something out for dinner, so it was improvisation time. A spaghetti squash, some left over spaghetti sauce a great start , a few more ingredients and it was dinner time.

I always keep large cans of chicken breast in the pantry, it’s just as good as tuna in my pasta salad: http://www.rantsravesandrecipes.com/worlds-best-tuna-salad . Add some olives and a few more items and voila a great dinner spaghetti squash & chicken with olives.

Ingredients for spaghetti squash & chicken & olives

This recipe serves two:

1 spaghetti squash, halved and seeded
1 13 oz can chicken breast or 1 baked fresh chicken breast
1 can green olives pitted(no pimento added)
2 cups approximate spaghetti sauce
1/4 cup shredded mozzarella cheese
salt and pepper to taste
Parmesan cheese for topping (Optional)
2 Tbs butter melted

Directions for spaghetti squash & chicken & olives

Preheat oven to 400º

Take the squash and cut it in half lengthwise. You’ll need a large knife, and cut carefully, as squash have rather hard skins. Scoop out the seeds, baste the inside with the melted butter and lightly salt and pepper . Place the squash halves onto a sheet pan and bake skin side up for 30-45 minutes until the squash is cooked, check by piercing the squash on the cut side, with a fork and if the fork goes easily through to the skin it’s done.

While the squash is cooking prepare the sauce. put all the ingredients except the cheese into a sauce pan and slowly bring up to heat.

When the squash is cooked take it out of the oven and let cool slightly. Holding with a towel or cloth scrape the strands of squash out of the shell either into a bowl or directly onto a plate.

Just before serving add the mozzarella cheese to the sauce and stir to combine. Spoon over the squash. Optional sprinkle with Parmesan.

Here are a few items to help make this recipe:
Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8-Inch x 16-1/2-Inch
Zwilling J.A. Henckels Twin Four Star 10-Inch Stainless-Steel Chef’s Knife

Ok it’s chicken with spaghetti sauce that’s a winner. The other stuff not so much, but I could eat around the green things. Chicken is always 5 paws.

Spaghetti Squash & Chicken & Olives

2014-10-04 17:52:02

Serves 2

easy to prepare main course

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Prep Time

10 min

Cook Time

45 min

Total Time

55 min

Prep Time

10 min

Cook Time

45 min

Total Time

55 min

Ingredients

This recipe serves two
1 spaghetti squash, halved and seeded
1 13 oz can chicken breast or 1 baked fresh chicken breast
1 can green olives pitted(no pimento added)
2 cups approximate spaghetti sauce
1/4 cup shredded mozzarella cheese
salt and pepper to taste
Parmesan cheese for topping (Optional)
2 Tbs butter melted

Instructions

Preheat oven to 400º
Take the squash and cut it half lengthwise. You'll need a large knife, and cut carefully as squash have rather hard skins. Scoop out the seeds, baste the inside with the melted butter and lightly salt and pepper . Place the squash halves onto a sheet pan and bake skin side up for 30-45 minutes until the squash is cooked, check by piercing the squash with a fork if the fork goes easily through to the skin it's done.
While the squash is cooking prepare the sauce. put all the ingredients except the cheese into a sauce pan and slowly bring up to heat.
When the squash is cooked take it out of the oven and let cool slightly. Holding with a towel or cloth scrap the strands of squash out of the shell either into a bowl or directly onto a plate.
Just before serving add the mozzarella cheese to the sauce and stir to combine. Spoon over the squash. Optional sprinkle with Parmesan.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.