How To make Chicken Breasts Neptune
-----PATTI - VDRJ67A----- 4 lg Chicken breast halves
- boneless, skinless 1/2 ts Salt
1/4 ts Pepper
6 oz King Crab -OR- snow crab
- frozen, thawed 1 tb Lemon juice
1/4 c Cornstarch
3 tb Butter or margarine
2 Green onions
minced
1/2 c Green pepper :
chopped
1 tb Flour
1/2 c Dry white wine -OR- chicken
- broth 1/2 c Whipping cream
Parsley -- chopped
Place chicken between sheets of plastic wrap. Pound with flat side of mallet until they are 1/4" thick and 6-8" across. Sprinkle with salt and pepper. Place some
crabmeat on one end of each breast. Sprinkle with lemon juice. Roll up to encase filling. Fold edges over, if desired. Roll in cornstarch, coating heavily. Heat butter in saucepan. Over medium heat, saute chicken for 15 minutes or until cooked through, turning to brown evenly. Remove from pan and keep warm. Add green onions and green peppers to pan. Saute 1 minutes, stirring constantly. Stir in flour. Add
wine. Heat to boiling, stirring up brownings. Add cream. Boil, stirring, until sauce is thickened and smooth. Add chicken. Simmer 5 minutes longer. Serve, garnished with chopped parsley.
How To make Chicken Breasts Neptune's Videos
Cathy Neptune's Kitchen - Summer Bounty
Harvest your garden and make some delicious dishes with Cathy!
Why you should (almost) always brine your chicken
In this video, I explain the what, why, and how of brining, so that you can utilize it in your cooking.
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THE BEST STUFFED CHICKEN BREAST WITH SHRIMP & CRAB
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RECIPE:
6- BONELESS CHICKEN BREASTS
1/2 CUP ONION CHOPPED FINE
2 STALKS CELERY
1/4 BELL PEPPER
1 LB SMALL SHRIMP PEELED AND DEVEINED
8 OZ CRAB MEAT
2 EGGS
ITALIAN BREAD CRUMBS
ONION POWDER TO TASTE
GARLIC POWDER
CAYENNE PEPPER
SALT AND PEPPER
EXTRA VIRGIN OLIVE OIL
8 OZ MOZZARELLA CHEESE
1 CUP SHREDDED MOZZARELLA CHEESE
BUTCHER TWINE
MIX ALL INGREDIENTS IN BOWL
CUT OUT POCKETS IN CHICKEN
STUFF LIBERALLY AND TIE UP
COAT CHICKEN WITH EGG BATH AND SEASON WITH SALT AND PEPPER
ROLL IN BREAD CRUMBS AND PRESS IN
IN A CONVECTION OVEN BAKE A@ 350 DEG FOR 35-40 MINUTUES
IN REG OVEN 1HR-1.25 HR @ 350 DEG
CHECK CHICKEN TEMP TO BE SURE
ENJOY!
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The Perfect Holiday Dinner (Homemade Peking Duck)
A holiday dinner should be special. So let's not make the same thing over and over and go a little more interesting... homemade Peking duck with all the fixings.
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Full Recipe:
Ingredients Needed:
Chinese Mandarin Pancakes:
* 2 cups (300g) all purpose flour
* 1 cup (237ml) water
* 1 tablespoon (11g) sesame oil
Honey Plum Sauce:
* 1 lb (16oz) fresh plums, pitted & chopped w/ skin
* 1/4 cup (59ml) rice vinegar
* 1/4 cup (58g) sugar
* 2 tablespoons (38g) honey
* 2 tablespoons (30ml) shaoxing wine
* 1/4 cup (52g) sriracha
* 2 tablespoons (26g) dark soy sauce
Five Spice Sichuan Seasoning:
* 4 tablespoons (72g) kosher salt
* 2.5 tablespoons (31g) granulated sugar
* 1 tablespoon (5g) Chinese five spice
* 1.5 teaspoons (6g) Sichuan peppercorn powder
Maltose Glaze:
* 3 tablespoons (45ml) shaoxing wine
* 1/4 cup (86g) maltose
* 2 tablespoons (24g) Chinese red vinegar
* 1 tablespoon (12g) Chinese black vinegar
* 2 cups (473ml) water
To Serve:
* 1/2 cucumber, very finely julienned
* 1 bunch of green onions, ultra fine julienne
*Optional* 1 cup pickled carrots
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Cathy Neptune's Kitchen - OMG Company
Cathy prepares a meal that is perfect for entertaining guests or family.