Who cooks? I need an assist.

[Expertise]

I have two women spending the evening at my house Saturday night. WooHoo.

I have some ability in the kitchen but I have never attempted this particular variant before.

I promised them Chicken Parmigiana for supper. In it self no problem. However, I wanted to go the extra mile and do a stuffed version of it. I was thinking ricotta & spinach.

Anybody ever done that (stuffed Chicken Parmigiana) version before?

If you have do you have a recipe or methodology. I am trying to figure out the best way to stuff it before I bread it.

Any help would be hugely appreciated.

 

[Expertise]

C'mon folks, a little help please.

Where the hell is da' chef?

 

[Silverlily]

I would love to help you, but

a. I don't cook
b. I hate Chicken Parmigiana

Sorry, anything else I can help you with?

 

[Ambrosious]

I always use the Southern Style of stuffing a breast. Cut it length wise so that it opens up into two halves. Don't cut it all the way through. It will look like a butterfly when you get it right. Lay the stuffing on one half, fold the other half over and bread it. Works nicely without having to be a chef or anything.

I reccomend searing the breast once it is folded and breaded. Lay it in a HOT pan for about 30 seconds on each side. This will firm it up and the breast will stay together when baking.

Damn I'm good.

 

[Merelan]

try this darling....

http://www.foodtv.com

if you can't find something there let us know.

 

[Silverlily]

Ok, I ran a search on the net (something I can do) and there are hundreds of Chicken Parmigiana recipes, but none with spinach.

I would imagine you just add some chopped spinach to your favorite recipe and continue as directed. Yoiu have a few days, do some test runs.

 

[Isabella Thorne]

oh dammit Chandler ... I was going to ask you for some recipes ... ha ha ...

i only vaguely remember what an oven looks like, never mind the ricotta & spinach part ... lol

I have two words for you, baby:
Take Out
______________________
Saturday night's all right

 

[Expertise]

Thanks Merelan.

 

[Merelan]

What? No kisses?
Damn, I was wondering in there and now am very hungry!!!!!!

 

[Expertise]

Isabella with any luck at all this is going to be an "eat in" "lets not go out" "three way tickle fight" kinda night.

I am already stockpiling Chianti.

Thanks Kitten. I tried unsuccesfully to find a stuffed version too. It can't be "rocket science" to figure out but I don't want to take the chance of ANYTHING going wrong Saturday night. I want to display my culinary apptitude before my ....ahem....other abilities

 

[Cheyenne]

I would love to help you, but

a. I don't cook
b. I hate Chicken Parmigiana

Sorry, anything else I can help you with?

Ditto!

 

[Juliangel]

Forget finding out how to help him cook the chicken. I want to find out how to be one of the guests there eating the chicken.

 

[Expertise]

Profess a love of threesomes & Chianti, bring a close female friend and your in baby cakes.

I am counting the hours!

 

[Juliangel]

Profess a love of threesomes & Chianti, bring a close female friend and your in baby cakes.

I am counting the hours!

Oh so tempting, I have been wanting to try my first threesome and wouldn't it be fun to try it with you

 

[Expertise]

Its my first and I am more than a little wound up!

 

[CW]

I do a lot of cooking by instinct,,, it usually works well, though I can't make any promises.

If I was making a stuffed chicken breast with spinach and ricotta cheese, this is what I would do:

Use fresh boneless ( not frozen and thawed) chicen breasts, slice nearly through length ways along one side, season lightly with salt and pepper inside and out.

Stuffing:
NOTE: dried herbs will work though not as well, quanties are just a baseline suggestion for the herbs as they may vary by your tastes

1/2 lb fresh spinach, cleaned and dried then chopped, NOT diced
1/2 cup shallots, diced
4 strips of bacon, crisp and crumbled
2 tablesoons fresh basil, finely chopped
3 tablespoons fresh chives, finely chopped
3 tablesoons fresh parsley, finely chopped
2 tablespoons minced garlic
1 tablespoon brown sugar
1/2 cup cheese
1/2 cup mushrooms, mix of white buttons, shitake, portabellas, coarsely chopped
2 tablespoons butter
1/4 cup milk
2 teaspoons all purpose flour
olive oil, (not extra virgin)

Prep.

The purpose here is to just to meld the flavors and create a stuffing, do not over cook!


add some olive oil to a skillet, just enough to coat the bottom plus 2 tablesppons, heat on med heat, add shallots, garlic and lightly saute' while stirring to keep the garlic from toasting,,, add mushrooms and cook for about 2 minutes, toss in spinach and herbs, mix well, and cover. Leave covered for about 3 minutes or until spinach is just wilted. Uncover, add cheese, butter, sugar, milk, stir to mix well, allow the milk to just bubble, do not leave unattended as the milk may burn, mix flour in and stir to blend throughly. Remove from heat, allow to rest in skillet for 5 minutes stirring once each minute or so. stuff the breasts and prepare as you would normally. I would suggest pinning the breast sides together with a toothpick or two.

Sounds good to me!


[Edited by CW on 11-23-2000 at 06:06 PM]

 

[Hecate]

Ohhhhhhhhhhh ....................

sorry to say Expertise ... but reading the above I'll leave the cook to the beauties .. can I have the assistant??

Someone who would be tossing up something that sounds THAT deliscious ... mhhhh... did I hear you say "Dinner is served" CW????

 

[Merelan]

With Hecate coming over for dinner, it makes one wonder what /who is being served as dessert.....