STUFFED CHICKEN VALENTINO
This is a dish to serve guests--be ready to impress! Good enough to be served at a high-priced restaurant, but easy enough to make yourself. Creamy mozzarella and roasted red peppers make the dish really special. Serve over pasta with Alfredo sauce.
Provided by Emily Compson Trenbeath
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Slice a chicken breast in half lengthwise, leaving the halves attached on one side: opened and laid flat, the chicken breast should resemble a butterfly. Place between two sheets of plastic wrap, and pound flat. Repeat with remaining chicken breasts.
- Combine Parmesan cheese with Italian seasoning and chives, and sprinkle over chicken breasts. At one end of each breast, place 3 strips of roasted pepper. Top with 1 tablespoon shredded cheese. Roll each breast up, starting on the side with the peppers and cheese. Insert a toothpick in each roll to prevent unrolling. Place in prepared baking dish. Season rolls with salt and pepper to taste, and drizzle with olive oil.
- Bake in preheated oven for 15 minutes. Set oven to broil, and continue cooking for 5 to 10 minutes. Remove from oven, slice to display the colorful filling, and serve.
Nutrition Facts : Calories 233.7 calories, Carbohydrate 2.9 g, Cholesterol 75.2 mg, Fat 10.4 g, Fiber 0.5 g, Protein 30.6 g, SaturatedFat 2.5 g, Sodium 602.5 mg, Sugar 1.4 g
STUFFED CHICKEN VALENTINO
We love this recipe, but would like to have some type of topping on the chicken once it is rolled up. Perhaps breadcrumbs?
Provided by Carla Tipton
Categories Chicken
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350. Slice chicken in half lengthwise, leaving attached at one side; opened and laid flat..should resemble butterfly. Pound flat.
- 2. Combine parmesan, italian seasoning, chives, s & p, and sprinkle over chicken. At 1 end of breast place 3 strips of pepper. Top with mozarella, and roll up tightly starting on the side with peppers and cheese. Insert toothpick.
- 3. Place in prepared baking dish with olive oil. Bake 15 minutes, then set oven to broil for 5-10 minutes. Remove and slice.
CHICKEN VALDOSTANA FOR TWO
Steps:
- Coat chicken breast in flour, then saute chicken in 1/2 teaspoon of butter for about 4 minutes on each side. Add salt and pepper to taste. Cover chicken with prosciutto and cheese. Pour vermouth over chicken and reduce until vermouth evaporates. Add tomato sauce and bring to boil. Add heavy cream and blend together. Serve over rice pilaf or your favorite pasta.
VALENTINO CHICKEN WINGS
Make and share this Valentino Chicken Wings recipe from Food.com.
Provided by Chef Sarita in Aust
Categories Chicken
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil on medium high in a large frying pan (add enough oil to go up to almost half way the frying pan).
- Mix the honey and Valentino hot sauce together in a bowl. In another bowl mix the flour, garlic salt and pepper. Taste the flour to make sure that you have added enough garlic salt, if not add more.
- One at a time, dip the chicken wings in the Valentino/honey mix then in the flour mix, set aside. Finish covering the rest of the chicken wings and place in the hot oil. Cover and RAISE the heat to almost high for about 2 mins then return to medium high. The reason for this is because when cold meat is placed in hot oil, the temperature drops a little and tends to absorb into the meat instead of frying it.
- Fry on each side for about 10-12 mins or until golden brown.
- Drain on paper plate.
Nutrition Facts : Calories 900.7, Fat 40.3, SaturatedFat 11.2, Cholesterol 188.7, Sodium 2169.1, Carbohydrate 77.1, Fiber 2.8, Sugar 12.7, Protein 54.1
ROAST CHICKEN VERMENTINO
This rich, delicious roast uses the broth from rehydrated mushrooms for extra flavor. Porcinis aren't a necessity, but pick some up if you can. You'll be glad you did. Pair this with a nice salad and the leftover wine for an excellent evening.
Provided by Malcolm Mclaren
Categories dinner, project, main course
Time 1h30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees. Bring 1 2/3 cups water to a simmer, and stir in the porcini; soak for 10 minutes. Drain, reserving both mushrooms and broth. Roughly chop the mushrooms.
- Heat 1 tablespoon of the oil in a 10-inch skillet over medium-high heat. When hot, add the garlic and cook until lightly browned. Add the mushrooms and saute for 2 minutes. Stir in the mushroom broth, bring to a boil and then simmer for about 10 minutes, so that it reduces by 1/3. Season to taste with salt and pepper.
- Trim off excess fat from the chicken pieces. Rinse and pat dry. Place the chicken, skin-side down, in one layer, in a large roasting pan. Tuck the potatoes and mushrooms around the chicken. Pour reduced mushroom broth over the chicken. Sprinkle with the rosemary, wine and remaining 3 tablespoons oil. Season with salt and pepper. Roast in the oven for 30 minutes. Turn the chicken over, season with more salt and pepper and continue cooking until the chicken and potatoes are lightly browned, 30 to 35 minutes more. Serve with the vegetables and the juices from the pan.
Nutrition Facts : @context http, Calories 1031, UnsaturatedFat 33 grams, Carbohydrate 56 grams, Fat 53 grams, Fiber 8 grams, Protein 71 grams, SaturatedFat 15 grams, Sodium 1902 milligrams, Sugar 2 grams, TransFat 0 grams
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