Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do u make chiken for a formal party?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do u make chiken for a formal party?),it will help you,my kids.
i have some gustes and need a good recipe.
Answers:
SMOKED GOUDA-SPINACH STUFFED CHICKEN
4 bone-in, skin-on chicken breast halves - 2? to 3 pounds total Cooking spray
Smoked Gouda-Spinach Stuffing - recipe follows
? teaspoon salt
? teaspoon pepper
2 teaspoons margarine or butter, melted
If the chicken is frozen, place it in the refrigerator the night before you plan to use it or for at least 12 hours until thawed.
Heat the oven to 375 degrees. Spray a 9-inch-square pan with cooking spray.
Make the Smoked Gouda-Spinach Stuffing (see recipe below)
Rinse the chicken under cold water, and pat dry with paper towels. (REMOVE CHICKEN FROM BONE) Loosen the skin from the chicken breasts by inserting fingers between the skin and flesh. Gently separate in center, leaving the skin attached at ends. Spread one-fourth of the stuffing evenly between meat and skin of each chicken breast, using your fingers. Smooth skin over breasts, tucking under loose areas. Place chicken, skin side up, in the sprayed pan. Sprinkle the salt and pepper evenly over chicken. Drizzle with the margarine. Bake uncovered 45 to 55 minutes or until juice of chicken is no longer pink when you cut into the center of the thickest pieces.
SMOKED GOUDA-SPINACH STUFFING
1 package - 10 ounces - frozen chopped spinach, thawed
? cup shredded smoked Gouda or Swiss cheese - 2 ounces
? teaspoon ground nutmeg
Drain the thawed spinach in a strainer, then squeeze out the excess moisture from the spinach, using paper towels or a clean kitchen towel, until the spinach is dry. Place in medium bowl. Add the cheese and nutmeg. Mix all ingredients thoroughly.
Tip: You also can make this recipe with boneless, skinless chicken breast halves. Instead of spreading stuffing between meat and skin of chicken, cut a horizontal slit through the thickest part of each chicken breast to make a pocket. Spoon about 2 tablespoons of the stuffing into each pocket.
Makes four servings.
Nutrition information per serving: 225 calories, 10 grams fat, 5 grams saturated fat, 90 milligrams cholesterol, 550 milligrams sodium, 3 grams carbohydrates, 1 gram dietary fiber, 32 grams protein.
This is very simple and VERY good and it has a wonderful presentation!!
The recipe is from Betty Crocker’s "Entertaining Basics"
Other Answers:
sweet red wine, butter, garlic, other stuff you like
just don't forget to cook it in wine or olive oil. Try this:
You'll need a boneless, skinless chicken breast per guest - pound them thinner but not too thin
use your food processor to grind up roughly half a loaf of rye bread
bread the breasts restaraunt style:
into flour
into egg
into rye bread crumbs
brown both sides covered in a skillet with about 1/2 inch oil in bottom... squeeze some fresh lime on breasts while cooking
on seperate burner: name-brand cream of celery soup barely thinned with milk to 'sauce' consistancy
ladel sauce over cooked breasts
serve
be prepared for gushing compliments Why not do Cornish Game Hens ?? They are upscale from plain old chicken - have a good flavor - and make a very good impression - gourmet style !! Best if baked - cut in half first - cook with the skin side up - in a 9 x 13 pan. Put a little olive oil in the bottom of the pan - place hen halves in the pan - sprinkle some lemon pepper and italian seasoning on top of each piece. Cover with foil - bake at 325 for 30 minutes - remove foil and let tops brown - about 10 - 15 minutes max. Serve on a platter with parsely sprigs on the side. To add some color, lightly 'dust' the halves with paprika - looks like Emeril was in the kitchen with you. Good luck and enjoy. PETE
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do u make chiken for a formal party?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do u make chiken for a formal party?),it will help you,my kids.
i have some gustes and need a good recipe.
Answers:
SMOKED GOUDA-SPINACH STUFFED CHICKEN
4 bone-in, skin-on chicken breast halves - 2? to 3 pounds total Cooking spray
Smoked Gouda-Spinach Stuffing - recipe follows
? teaspoon salt
? teaspoon pepper
2 teaspoons margarine or butter, melted
If the chicken is frozen, place it in the refrigerator the night before you plan to use it or for at least 12 hours until thawed.
Heat the oven to 375 degrees. Spray a 9-inch-square pan with cooking spray.
Make the Smoked Gouda-Spinach Stuffing (see recipe below)
Rinse the chicken under cold water, and pat dry with paper towels. (REMOVE CHICKEN FROM BONE) Loosen the skin from the chicken breasts by inserting fingers between the skin and flesh. Gently separate in center, leaving the skin attached at ends. Spread one-fourth of the stuffing evenly between meat and skin of each chicken breast, using your fingers. Smooth skin over breasts, tucking under loose areas. Place chicken, skin side up, in the sprayed pan. Sprinkle the salt and pepper evenly over chicken. Drizzle with the margarine. Bake uncovered 45 to 55 minutes or until juice of chicken is no longer pink when you cut into the center of the thickest pieces.
SMOKED GOUDA-SPINACH STUFFING
1 package - 10 ounces - frozen chopped spinach, thawed
? cup shredded smoked Gouda or Swiss cheese - 2 ounces
? teaspoon ground nutmeg
Drain the thawed spinach in a strainer, then squeeze out the excess moisture from the spinach, using paper towels or a clean kitchen towel, until the spinach is dry. Place in medium bowl. Add the cheese and nutmeg. Mix all ingredients thoroughly.
Tip: You also can make this recipe with boneless, skinless chicken breast halves. Instead of spreading stuffing between meat and skin of chicken, cut a horizontal slit through the thickest part of each chicken breast to make a pocket. Spoon about 2 tablespoons of the stuffing into each pocket.
Makes four servings.
Nutrition information per serving: 225 calories, 10 grams fat, 5 grams saturated fat, 90 milligrams cholesterol, 550 milligrams sodium, 3 grams carbohydrates, 1 gram dietary fiber, 32 grams protein.
This is very simple and VERY good and it has a wonderful presentation!!
The recipe is from Betty Crocker’s "Entertaining Basics"
Other Answers:
sweet red wine, butter, garlic, other stuff you like
just don't forget to cook it in wine or olive oil. Try this:
You'll need a boneless, skinless chicken breast per guest - pound them thinner but not too thin
use your food processor to grind up roughly half a loaf of rye bread
bread the breasts restaraunt style:
into flour
into egg
into rye bread crumbs
brown both sides covered in a skillet with about 1/2 inch oil in bottom... squeeze some fresh lime on breasts while cooking
on seperate burner: name-brand cream of celery soup barely thinned with milk to 'sauce' consistancy
ladel sauce over cooked breasts
serve
be prepared for gushing compliments Why not do Cornish Game Hens ?? They are upscale from plain old chicken - have a good flavor - and make a very good impression - gourmet style !! Best if baked - cut in half first - cook with the skin side up - in a 9 x 13 pan. Put a little olive oil in the bottom of the pan - place hen halves in the pan - sprinkle some lemon pepper and italian seasoning on top of each piece. Cover with foil - bake at 325 for 30 minutes - remove foil and let tops brown - about 10 - 15 minutes max. Serve on a platter with parsely sprigs on the side. To add some color, lightly 'dust' the halves with paprika - looks like Emeril was in the kitchen with you. Good luck and enjoy. PETE
correctness,It's Non-profit and only for informational purposes.
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