Monday, February 4, 2013

February Recipes from Chef Todd!







Impress your valentine with a gourmet homemade meal this February! Chef Todd will be using this month's specials to
demonstrate a romantic sweethearts meal you can make with (or for) your special someone this Valentine's day for February's THRIVE Live broadcast. Tune in on the THRIVE Live website at 7pm MST on February 12th to watch, and see the recipes he'll be using below. 
Click Here to Order February Specials today to save on the ingredients for delicious dishes for two!


Click on one of the dishes for recipe! 
Chef Todd's Chicken Roulade
Corn & Pea Medley
Pesto Cream Sauce
THRIVE Barley & Tomato Risotto



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Chicken Roulade

Ingredients


  • 1⁄8 c thrive chopped onions (fd)
  • 1⁄4 c thrive broccoli
  • 1⁄8 c thrive spinach
  • 1⁄8 c thrive asparagus
  • 1⁄4 c thrive red bell peppers
  • 1⁄2 c water
  • 2 7-8 oz. chicken breasts, boneless, skinless
  • 1⁄8 c thrive shredded mozzarella cheese (fd), reconstituted
  • 1 1⁄2 T butter, cubed into pea-size pieces
  • 1 T parmesan cheese
  • 1 T bread crumbs
  • 1⁄2 T italian seasoning
  • 1⁄2 t season salt
  • 1⁄2 T lemon juice
  • 8 sli prosciutto italian-style ham, cut very thin

Instructions

In a medium-size bowl, mix vegetables with water. Allow to soak for 5–10 minutes or until tender. Place chicken breasts on a large cutting board or countertop 2–3 inches apart. Cover top of chicken with plastic wrap. Using the flat side of a meat mallet, pound chicken breasts flat and even until about ¼ inch thick, being careful not to puncture holes in chicken.
Add all ingredients except chicken and prosciutto to vegetables without draining; stir lightly to incorporate. Spread a thin layer of filling over chicken breasts from middle out to edges, leaving ¼ inch from edges uncovered. Roll each breast as tightly as possible as you would a jelly roll.
Cut prosciutto into strips 4–5 inches long and 1–2 inches wide. For each roulade, lay 4 strips shingled on a piece of plastic wrap of about 1 square foot. Place chicken roll on bottom edge of prosciutto and roll tightly in plastic wrap (plastic should stay on outside of roulade). Take ends of plastic wrap and twist in opposite directions to tighten up roulade. Repeat covering process with a layer of tinfoil on top of plastic wrap.
Cook chicken in a poaching bath (large pot of water) for about 15 minutes or until internal temperature reaches 155⁰F. Remove from water and allow to rest for 5 minutes at room temperature. Remove plastic wrap and tinfoil and cut each roulade into 6 even slices.

Notes


Featured in February 2013 THRIVE Live!



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