3 ea Breasts, chicken, halves,
broiler/fryer, boned, :
skinned 3 ea Thighs, chicken, broiler/
fryer, boned, skinned 8 ea Drumsticks, chicken,
:
broiler/fryer, skinned 1/2 lb Mushrooms, sliced
3 ea Onions, green, whole,
sliced 2 lg Garlic, cloves, minced
2 tb Oil, olive
8 oz Sauce, tomato
6 oz Paste, tomato
3/4 c Wine, white, dry
1/2 c Olives, black, sliced
1 ts Salt
1 ts Oregano
1 ts Basil
1/4 ts Pepper
6 oz Artichoke hearts,
:
marinated, drained 2 tb Cheese, parmesan, grated
Pasta, cooked Basil, fresh Olives, black, whole In a large bowl, make the sauce by mixing together mushrooms, onion, garlic, oil, tomato sauce, and tomato paste. Add wine, olives, salt, oregano, basil, and pepper. Mix well, and set aside. Place the chicken in a single layer, skin-side down, in a large baking dish. Spoon the sauce over the chicken; cover with foil and bake in 350 F oven for 30 minutes. Turn the chicken; spoon sauce over chicken and bake, uncovered, about 30 minutes more, or until chicken is fork tender. Remove the chicken from the oven; arrange the artichoke hearts around the chicken. Sprinkle cheese over all. Cover loosely with foil and allow to stand for 5 minutes before serving. When ready to serve, use warm serving plates and mound your pasta onto the plates first. Place the chicken onto the pasta, and pour some of the pan juices over the chicken and pasta. Garnish with basil and black olives. Cook: John A. Kelly, McLean, Virginia Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622
How To make Mediterranean Chicken Melange's Videos
Gordon Ramsay's Stir Fry Guide
Here's a quick guide to how to cook two deliciously simple stir fry recipes.
#GordonRamsay #Cooking
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Second Spin, Country 82: Italy [International Food]
Watch Week 82 of my Second Spin: A Global Cooking Adventure as I cook the food of Italy! Tonight's Italian menu: Insalata Di Polpi (Octopus Salad), Pollo alla Cacciatore (Chicken Cacciatore) and Risotto alla Milanese (Milan-style Risotto)
How it went for The Global Cooking Challenge (5/6/2014):
One source for the octopus salad recipe:
One source for the chicken cacciatore recipe:
One source for the risotto recipe:
Quick and Easy Spring Salad
Maggi So Juicy How To Video
Authentic and Traditional Mediterranean 7 Spices Mix / Mélange méditerranéen des 7 épices
Comment faire le mélange méditerranéen des 7 épices / How to prepare the mediterranean 7 spices mix : ↓ ↓ ↓ PLUS D'INFO / MORE INFO ↓ ↓ ↓
???? VIDÉOS SUGGÉRÉES / SUGGESTED VIDEOS:
Boeuf stroganoff ukrainien / Ukrainian Stroganoff Beef:
Cari de boeuf de Madras (chennai) / Madras (chennai) Beef Curry:
Champignons à l'ukrainienne / Ukrainian-Style Mushrooms:
▬▬▬▬▬▬▬ AU PROGRAMME / PROGRAM ▬▬▬▬▬▬▬▬▬▬
English version follows.
Dans cette vidéo j’explique comment préparer la recette authentique et traditionnelle du mélange méditerranéen des 7 épices étape par étape. Si vous voulez faire de la cuisine méditerranéenne authentique, alors cette vidéo est pour vous!
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In this video I explain how to prepare the authentic and traditional meditterranean 7 spices mix recipe step by step. If you want to make authentic mediterranean food, then this video is for you!
▬▬▬▬ SOMMAIRE DE LA VIDÉO / VIDEO SUMMARY ▬▬▬▬▬▬▬
Dans cette vidéo je vous montre comment faire un #mélangedépices / In this video I show you how to make a #spicemix #mediterraneanfood
▬▬▬▬▬▬▬▬ QUI SUIS-JE ? / WHO I AM ▬▬▬▬▬▬▬▬▬▬▬▬▬▬
English version follows.
Je suis un Québécois adepte du slow food. Je me passionne pour les pains au levain et les pains azymes. Je fais aussi des vins, des vinaigres, de la lactofermentation, de la déshydratation, des charcuteries et des recettes de partout dans le monde.
Mon intention est de vous présenter une cuisine santé et savoureuse s’éloignant des produits ultra-transformés. Grâce à mes recettes, vous apprécierez encore plus les plaisirs de la table tout en découvrant de nouvelles saveurs. Que du plaisir dans chaque assiette.
Si, comme moi, cuisiner santé est une priorité pour vous, je vous invite à vous abonner à ma chaîne.
N'hésitez pas à me poser vos questions en commentaire, je réponds personnellement à tous les commentaires.
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I am a Quebecer who loves slow food. I am passionate about sourdough breads and unleavened breads. I also make wines, vinegars, lactofermentation, dehydration, charcuterie and recipes from all over the world.
My goal is to present you with healthy and tasty cuisine that is far away from ultra-processed products. Thanks to my recipes, you will appreciate even more the pleasures of eating while discovering new flavors. Treats for Foodlovers' Taste Buds!
If, like me, healthy cooking is a priority for you, I invite you to subscribe to my channel.
Do not hesitate to ask me your questions in the comments, I personally answer all comments.
Stuffed Chicken With Spinach and Cheese
If your chicken breasts are in need of a serious dinnertime upgrade, look no further than this Stuffed Chicken! It's stuffed with full-flavored ingredients like spinach, cheese, sun-dried tomatoes, shallots, and garlic and seasoned with the perfect spice blend!
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You can print out the recipe here:
But, the best part? It's is SO MUCH EASIER than you think it is! There's no need to round up the toothpicks. You don't need them! This chicken looks absolutely irresistible with a colorful interior of cheesy goodness spilling out.
Cutting a pocket in the chicken breast might seem intimidating for some of you out there, but all you need is a good sharp knife and to pay attention to where the blade is going. You'll want to avoid cutting all way to the other side of the chicken breast, so slow, careful knife movement is key!
After that, it's just a matter of whipping up the stuffing (no pre-cooking required), seasoning, and baking! I'll include the written recipe below. If you have any questions about this recipe, be sure to ask me in the comments. If you make this dish, tell me about it. Can't wait to hear about your dinnertime triumph!
INGREDIENTS:
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/4 cup chopped sun-dried tomatoes
1/2 shallot, minced
2 large cloves garlic, minced
1 cup freshly grated Fontina or Mozzarella cheese
2 pounds (4-6) chicken breast halves, patted dry with a paper towel
1 3/4 teaspoon Kosher salt
1 teaspoon black pepper
1 teaspoon paprika
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
1-2 tablespoons avocado, canola, or olive oil
INSTRUCTIONS:
Preheat the oven to 375°F and have ready a sheet pan, preferably lined with aluminum foil.
Place the thawed spinach in a colander and press out all of the excess moisture using the back of a wooden spoon or a potato masher. Transfer the spinach to a mixing bowl along with the sun-dried tomatoes, shallot, garlic, and cheese. Set aside until ready to use.
Using a good, sharp knife, cut a horizontal pocket in the thicker part of the chicken breast, stopping about a 1/2 from the edge so the breast stays intact. Transfer the chicken to the sheet pan.
In a small bowl, combine salt, pepper, paprika, garlic powder, and onion powder. Drizzle the chicken with oil, sprinkle evenly with the seasoning mix, and rub all over to adhere. Lastly, add about 2-3 tablespoons of the filling to the pocket of each breast.
Bake for 20-25 minutes, until the chicken is cooked through and juices run clear when pierced with a knife.
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Thanks so much for watching! Pretty please, hit that LIKE button and SUBSCRIBE so you can stay up to date with all of my new recipe releases. Stay tuned, there's more yumminess to come!
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???? Like what you see? There's SO MUCH more! ????
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The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
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