| This recipe is liked by 0 person(s). |
|
Cobb Chicken Rolls (Rachel Ray)
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Ingredients | |
| 4 | boneless, skinless chicken breasts, split open like a book and pounded thin |
| Salt | |
| pepper | |
| 2 tablespoons | chopped fresh thyme |
| 12 slices | lean, smoky bacon |
| 1/2 cup | red onion, finely chopped |
| 2 | hard-boiled eggs, finely chopped |
| 1/4 cup | parsley, finely chopped |
| 1/2 cup | smoked blue cheese or blue cheese crumbles, (such as Oscar’s) |
| Cooking spray | |
2 Romaine hearts, chopped and dressed in vinaigrette or lemon juice and olive oil, salt, pepper
Yields: 4
Preparation
Preheat oven to 375ºF, place a rack in the center of the oven.
Season the chicken with salt, pepper and thyme. Arrange bacon on a cutting board overlapping the long edge of every 3 slices.
In a small bowl, combine the onion, eggs, parsley and blue cheese. Stuff each chicken breast with the mixture, roll into bundle and secure with butcher twine.
Place a bundle of chicken on the three overlapping slices of bacon and wrap them to cover the chicken, like the stripes on a candy cane or barber poll. Spray wrapped chicken with cooking spray and cook on a slotted pan to deeply golden and crispy, 35-40 minutes. Cool to handle.
Place a bed of greens on a plate and slice the rolls, arrange on top.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe