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Recipe Thur: Oct 17 Stuffed Chicken

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GEORGE'S RECIPE FOR 10-17-2013


Chicken Pinwheels



Ingredients:

-12 chicken tenders

-2-3 tbsp olive oil

-1 lb. spinach

-½ C bread crumbs

-1 garlic clove, mined

-½ tsp ground nutmeg

-coarse salt & ground black pepper

-1/4 cup chopped capers

-3 tbsp chopped parsley

-4" wooden skewers

 

 

 

 

 

 

 

 

 

 

 

 

 

Directions:

-soak wooden skewers in warm water and set aside

-lay tenders on a cutting board lined with plastic wrap and pound thin, either w/ a mallet or the back size of a skillet

-for cocktail party, cut each tender in ½ lengthwise or leave whole if serving as an entrée

-heat olive oil in a large skillet.  Add garlic and spinach and sauté until spinach wilts.  Turn off heat and add bread crumbs, nutmeg and salt & pepper to taste. Set aside

-top each tender with mixture and pat down, then roll, pinwheel style securing with a wooden skewer

-add more olive oil to skillet, re heat to medium high and sauté the pinwheels until brown on one side, then flip.  Add 2 tbsp butter, a splash of white wine and cook through.

-transfer to serving platter, top with capers and parsley


 

Roasted Eggplant Spread

 


Ingredients:

4 large, purple eggplant

1 cup breadcrumbs

2 cloves garlic, minced

3 tbsp chopped parsley

3 tbsp chopped cilantro

3 whole roasted red peppers, chopped

1 tbsp crushed red pepper flakes, or more to taste

4 tbsp extra virgin olive oil

3 tbsp lemon juice

Coarse salt & cracked black pepper to taste

Directions:

-preheat oven to 350

-coat baking pan with olive oil

-cut eggplants in half, lengthwise and place on baking sheet

-roast until soft, approximately 30 minutes

-scoop out flesh with a spoon and rough chop

-add remaining ingredients and serve with crisp pita chips, crostini or good bread