1/4 cup olive oil, divided 2 tablespoons finely chopped shallot 5 ounces fresh baby spinach, chopped (about 4 cups packed) 1/2 cup jarred marinated artichoke hearts, finely chopped 1/4 teaspoon ...

Carefully remove the skin from the chicken breasts, keeping the 4 skins intact, trim excess fat and reserve. Cut the breasts in half -- you’ll have 8 pieces total -- and set aside 4 for another ...

Roast the roulades until the internal temperature reaches 165 degrees, about 20 minutes. At the 18-minute mark, cut one of the roulades in half to check if the chicken is cooked through; if not ...

About 8-10 minutes. While the chicken is cooking. Whisk together, chicken stock, Dijon, honey, lemon juice, garlic powder and McCormick coarse black pepper. Heat through in a small sauce pan.

These spinach and artichoke-filled chicken bites are an easy and elegant dinner that will quickly become a weeknight staple in your kitchen. In this video, Chef Roscoe shows you how to make ...

Slip a piece of twine under the middle of the chicken, bring the ends over the top and tie snugly. Tie 1 more piece of twine near each end of the chicken. Trim any excess twine.

Sauté the chicken until golden brown. Turn over and continue to cook for 5 minutes. Add wine and stock and let it evaporate by half. Transfer the chicken to an oven proof baking dish.

Marinate the chicken in olive juice overnight, or about 12 hours. In a small bowl, mix together four tablespoons of room-temperature cream cheese, a quarter of a cup of chopped olives, and a ...

11/2 pounds boneless, skinless chicken breasts11/2 pounds boneless, skinless chicken breasts 12 stalks asparagus, divided use 1/2 cup grated cheese, divided use 1/2 cup flour 1 teaspoon salt 1/4 ...

While the chicken roulade is hardening in the freezer, prepare the tomato demi-glace. In a saucepan, saute garlic and then deglaze the pan with the wine. Add stock and tomato puree.