Chef Belton: Chicken Roulades with Corn Bread Dressing

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wwltv.com

Posted on July 15, 2014 at 11:44 AM

WWLTV.com
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Chef Kevin Belton is in the Frank Davis Kitchen with a recipe that spruces up a common weeknight meal, chicken roulades.


CHICKEN ROULADES

Ingredients:

  • 6oz skin on chicken breasts
  • Joe’s stuff to taste
  • Salt & Pepper to taste

Directions:

  • Preheat your oven to 325 degrees
  • Prepare your stuffing mixture and set aside
  • Meanwhile, place the chicken on the cutting board, skin side down
  • Pound each piece to flatten
  • Once the chicken breasts have been pounded out, sprinkle on the inside of the chicken Joe’s stuff, salt & pepper
  • Take each piece of chicken and fill with the stuffing mixture then tuck or fold each piece so the filling will not come out, you may use a tooth pick or cooking string to secure each piece.
  • Place the chicken on a baking sheet
  • Bake in the oven for 25 minutes checking occasionally

CORN BREAD DRESSING

Ingredients:

  • 4 Cups corn bread muffins
  • 2 (10-ounce) Cans seafood bouillon
  • 2 Sticks margarine
  • ½ Cups chopped green onion tops
  • 4 Chopped onions
  • Big Kevins seasoning to taste
  • 4 Stalks chopped celery
  • 2 Cloves minced garlic

Directions:

  • In Dutch oven, sauté onions, celery and garlic in margarine
  • Sauté five minutes; add bouillon soup
  • Bring to boil and simmer for 10 minutes
  • Mix in 4 cups corn bread and ½ cup onion tops
  • Add Joe’s Stuff to taste

***Makes 10 Servings***

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