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 ...

16 oz. chicken stock 3 oz. polenta 1/2 oz. sun dried tomatoes 1 tablespoon shallots, minced 2 tablespoons basil, chopped 2 tablespoons parmesan cheese 2 tablespoons heavy cream 1 teaspoon salt 1/2 ...

Roast until chicken is 165°, about 7 minutes, depending on the thickness of the roulade. Move to a cutting board and lightly tent with foil for 5 minutes before slicing.

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 ...

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 ...

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 ...

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.

Take 1 chicken breast half and place it between 2 sheets of plastic wrap. Using a meat pounder or a small heavy pot, pound the chicken until it as close to 1/4 inch thick as you can get it.

If you're preparing only two chicken legs, plan on using the zest of about 1 to 1-1/2 lemons and perhaps ½ to 1 lime. Use more or less pistachios, to taste, but don't overstuff.

Tender, juicy chicken roulade with golden-brown, crispy skin—made possible with Activa. Traditionally, roulade is made of boneless, skinless chicken breasts stuffed with ingredients that mask ...

Working with one at a time, hold a long knife parallel to cutting board and cut along one long side of four 5–6-oz. skinless, boneless chicken breasts, slicing almost in half but taking care not ...