shadowsong26 (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
shadowsong26) wrote2013-08-08 09:32 pm
shadowsong26) wrote2013-08-08 09:32 pm
Entry tags:
Garlic Chicken Spinach Rolls
So, this is a recipe I more or less made up, served with homemade potato chips. The potato chips were from this recipe. I did get pretty pictures, though.
I started with the potato chips--peeling, then slicing them. Then they were soaked in water for...I don't know, I didn't time it. After drying, they were fried in vegetable oil.
Here they are, frying!
They were then drained and munched on while the chicken was assembled. They didn't last long. I should've got more potatoes.
Nom nom potato chips
While the potatoes were soaking, I roasted garlic. I did most of the peeling, leaving the individual cloves still mostly wrapped, and cut off the top.
Like so.
It was then coated in olive oil and put in a new skin of aluminum foil, then roasted in the oven. It was at 375 degrees, and they roasted for about 30ish minutes.
Pretty!
When it came out, it was slightly squishy and the cloves popped out of the peel with ease. That is, except for the part where they were really, really hot. :<
![](https://i.imgur.com/aFPZWBK.jpg")
All peeled!
Then I mashed the cloves up with a fork, mixing them with olive oil and dried rosemary.
Next time, it shall be bread dippings.
Once that was done, I assembled everything else I'd need--thin sliced chicken, spinach, and a clean cutting board as a work surface.
Like so.
Each piece of chicken was then coated with the garlic mixture...
...a layer of spinach...
...rolled up...
...and then stabbed with toothpicks and coated with a little more olive oil.
I pan-fried them in the leftover garlic-rosemary oil, on the mistaken assumption that they'd cook evenly and relatively fast that way. When that wasn't working, I looked up how to make chicken cordon bleu, and found out it needed to go in the oven at 350. I put them in for about ten minutes, which was enough to finish cooking them.
This is what they looked like when they went in the oven. I poured the oil from the pan and a little more olive oil.
This is what they looked like when they came out of the oven.
I put them on a plate, drizzled with more of the oil, and added a few leftover potato chips. It's still kind of a lonely-looking plate, but it was very yummy
One of the pieces ended up with rosemary bits making a K. :D
It is very garlicky, as a head’s up.
I started with the potato chips--peeling, then slicing them. Then they were soaked in water for...I don't know, I didn't time it. After drying, they were fried in vegetable oil.
Here they are, frying!
They were then drained and munched on while the chicken was assembled. They didn't last long. I should've got more potatoes.
Nom nom potato chips
While the potatoes were soaking, I roasted garlic. I did most of the peeling, leaving the individual cloves still mostly wrapped, and cut off the top.
Like so.
It was then coated in olive oil and put in a new skin of aluminum foil, then roasted in the oven. It was at 375 degrees, and they roasted for about 30ish minutes.
Pretty!
When it came out, it was slightly squishy and the cloves popped out of the peel with ease. That is, except for the part where they were really, really hot. :<
All peeled!
Then I mashed the cloves up with a fork, mixing them with olive oil and dried rosemary.
Next time, it shall be bread dippings.
Once that was done, I assembled everything else I'd need--thin sliced chicken, spinach, and a clean cutting board as a work surface.
Like so.
Each piece of chicken was then coated with the garlic mixture...
...a layer of spinach...
...rolled up...
...and then stabbed with toothpicks and coated with a little more olive oil.
I pan-fried them in the leftover garlic-rosemary oil, on the mistaken assumption that they'd cook evenly and relatively fast that way. When that wasn't working, I looked up how to make chicken cordon bleu, and found out it needed to go in the oven at 350. I put them in for about ten minutes, which was enough to finish cooking them.
This is what they looked like when they went in the oven. I poured the oil from the pan and a little more olive oil.
This is what they looked like when they came out of the oven.
I put them on a plate, drizzled with more of the oil, and added a few leftover potato chips. It's still kind of a lonely-looking plate, but it was very yummy
One of the pieces ended up with rosemary bits making a K. :D
It is very garlicky, as a head’s up.