Sauté, sear and slice your way through our library of poultry recipes that includes creative riffs on chicken, duck, and more exotic birds. Have you ever had a vision that you could take to the air? Epic concepts (also referred to as “grand dreams”) are so enormous, realistic, and dramatic that you cannot disregard them.
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Lustrous Poultry Recipes
This section contains an epicurean and legendary collection of chicken, turkey, and duck entrées that will inspire you and your guest, and possibly force you to say “aaaaahhh,” oooooh,” and “whaaaaaala!” What’s for dinner tonight? It’s’s poultry, which is now the most commonly eaten entrée.
Poultry Recipes Varieties
When purchasing poultry, plan on distributing about ¾ of a pound to each person. For boneless cuts, prepare to distribute 8 ounces to each person. When ready to cook, wash poultry thoroughly under running water and pat dry with paper towels. Giblets are usually packed inside whole birds and should be removed before rinsing. Properly cooked poultry will be 180°F. when checked with a meat thermometer.
Exotic poultry adds a dazzling element and mysterious flair to a dish. Exotic poultry lends itself to a magnificent array of preparations, ranging from appetizers to soups to main entrées. If you feel a bit wild and daring, try some of these forms of exotic poultry: duck, goose, guinea, pheasant, quail, and squab.
Recipes Hints and Tips
Special precautions are used in the handling of raw poultry—Wash chicken under running water. Always wash your knives, cutting board, and hands before and after cutting poultry.
Flattening Chicken Breast
Flattening chicken breasts will shorten the overall cooking time and make the meat easier to chew. Place one chicken breast between two sheets of heavy plastic wrap or waxed paper. Using the flat side of a meat mallet, an empty wine bottle, or a small wooden cutting board, gently pound the chicken to the desired thickness. Start from the center and work toward the edges. Now, the breasts are ready for use in your recipe.
Seduction and Romantic Recipes
Stuffed Chicken with Basil, Artichokes, and Fire-Roasted Peppers
This recipe is courtesy of Mystery & Romance Journal – Cookbook. The Perfect Romance Gift! “ORDER NOW”
In certain respects, the artichoke is the vegetable equivalent of lobster (a treasured jewel). This “yuppie yard bird” is incredibly delicious beyond your wildest dreams.
- 2-6-ounce chicken breasts, boneless and skinless
- four medium artichoke hearts, canned and quartered
- one medium fire-roasted red bell pepper, sliced
- two slices mozzarella cheese
- eight leaves fresh basil washed
- two tablespoons salted butter
- ¼ small red onion, chopped
- five medium sun-dried tomatoes softened in hot water
- two tablespoons pine nuts
- ¼ cup dry white wine
- eight ounces canned chicken consommé
- ¼ cup fresh basil, chopped
- two sprigs fresh basil, garnish
ken breasts between two plastic sheets and, using a mallet, flatten to quarter-inch thickness (Flattening Chicken Breast). In the middle of pounded chicken breast, place equal amounts of artichoke, fire-roasted red pepper, mozzarella, and whole basil leaves. Roll up chicken from the short end, tucking insides like a burrito. Secure with wooden toothpicks.
Melt butter in a large skillet over medium-high heat until foamy. Add chicken and sauté until golden on all sides. Remove chicken and set to the side. Add chopped onion, sun-dried tomatoes, and pine nuts—Cook over moderate heat for about two minutes. Add wine and cook for two minutes. Add chicken consommé and bring it to a simmer. Return chicken breasts to sauté pan. Cover and simmer for fifteen to twenty minutes or until tender, turning once and often basting with sauce.
Place chicken rolls on plates, add fresh chopped basil to the sauce and pour the sauce over chicken. Embellish with fresh basil leaves and serve with side dish accompaniments. Snuggle up with your lover, and enjoy your delicious meal.
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