Pancetta Wrapped Chicken Breast Stuffed with Spinach, Roasted Red Pepper, Gorgonzola (with pics)

Mighty_Quinn · November 2012

I butterflied and flattened two large breasts and stuffed with spinach, roasted red pepper, and Gorgonzola cheese...

A little ugly, but here it is rolled, wrapped in pancetta, and tied up

After a raised direct, 400* roast...

Plated with couscous and a green salad

Yum!

Mighty_Quinn · November 2012

Thanks Hap....pretty easy really, and even easier if you go with just stuffing individual breasts instead of trying to tie a couple together. It's a good way to get great flavors into a pretty boring piece of meat. I do it all the time with pork loin/tenderloin too.

nolaegghead · November 2012

Dude, you're my hero!

nolaegghead · November 2012

I think they call that a "roulade".

Mighty_Quinn · November 2012

Well, it's taken however many years, but I've finally become someone's hero...thanks nola :x :\">

Mighty_Quinn · November 2012

nolaegghead said:

I think they call that a "roulade".

yup

nolaegghead · November 2012

I'm not worthy!!!

SmokeyPitt · November 2012

That is not a little ugly. That is a lot perdy.

Mighty_Quinn · November 2012

Ha ha thanks SmokeyPitt. I'm usually more of a perfectionist when it comes to things like that, but getting those two breasts together was more of a challenge than I anticipated.

BYS1981 · November 2012

Is that frozen spinach?

Looks delicious, I have 2 chicken breasts just sitting around too. I might do this Friday or Saturday, lord knows my picky son won't have this, but I'll make some chicken too lol!

Might was it down with a Lagunitas Capuccino Stout.

Mighty_Quinn · November 2012

Ha...my kids aren't very picky and they wouldn't eat it. They like all those things separately, but mixed together inside of chicken didn't work for them. Yep...frozen spinach, defrosted before stuffing.

Ellis · November 2012

Mighty hundsome dish Quinn and pics also. Did some last week with fita & arugula + the peppers. I going to try this one for sure nex time, there are so many great combos.

Mighty_Quinn · November 2012

Thanks Ellis....good call with the arugula. Caramelized onion, sun dried tomatoes, and Gruyere cheese is a favorite combo in our house....maybe a handful of pine nuts thrown in there too. Good stuff.

The Cen-Tex Smoker · November 2012

Nice MQ! Really good looking

Mighty_Quinn · November 2012

Thanks CT...home cured pancetta too. http://eggheadforum.com/discussion/1145868/more-charcuterie-pancetta-pics#latest

Griffin · November 2012

Looks wonderful. You rock!

Solson005 · November 2012

Looks really good, I need to try this soon! =D>

Austin Egghead · November 2012

That looks delicious and I am so stealing that cook. Thanks for posting =D>

Mighty_Quinn · November 2012

Thanks grif, solson, and AustinEgghead...glad to post. Enjoy if you decide to make! :-c

NecessaryIndulg · November 2012

Awesome!!!
=D>

Little Steven · November 2012

MQ,

Great stuff. I have been looking for a pick of a boneless chicken thigh roulade I did a few years ago. I laid down a pattern of boneless skinless thighs about the size I needed and pounded them. Then I would add another bunch to cover any holes and do the same. Repeated until I had a good thick blanket of meat and stuffed with whatever I used. I did the saran wrap thing to tighten it up and froze it a bit. Removed the saran wrap and tied and grilled. Cant find the pic but it was awesome. So juicy.

Little Steven · November 2012

Found the post of the finished product. Doesn't look so good but that's my plating skills.

Chicken thigh roll, stuffed with goat cheese, procuitto, bacon, sundried tomatoes, Pampalona salami, parsley sage, rosemary, thyme and basil. Grilled squash spears with pesto dressing and bruchetta and asparagus. Sundried tomato, pine nuts, roasted garlic and goat cheese for the sauce.

Village Idiot · November 2012

I'll take 3 wallet size and one 11x14 of that last picture, please.!

nolaegghead · November 2012

Steve: http://eggheadforum.com/discussion/comment/1248126/#Comment_1248126

Little Steven · November 2012

Nah, that was three or four pork tenderloins. Wish they made animals bigger

Mighty_Quinn · November 2012

I think that thread was my inspiration to tie multiple pieces of meat together...

nolaegghead · November 2012

Next we'll hear from C-T about meat-gluing a frankenstein turkucken plywood creation.

Little Steven · November 2012

I've considered the meat glue but there are other ways to accomplish the same thing IMHO

nolaegghead · November 2012

Little Steven said:

I've considered the meat glue but there are other ways to accomplish the same thing IMHO

I agree with you - like pate, terrine, galantine, roulade, casing, butcher string, skewers, leaves, etc. But "meat glue" sounds so coool.

Little Steven · November 2012

I don't have an ethical problem with it or anything. I don't like the idea of it from a supplier level and the increased risk of bad stuff. I think my biggest problem with it is me, like the last time I did drywall, I became a plaster statue, or when I have to do PVC pipe work my fingers and hads get stuck together.

NecessaryIndulg · November 2012

By the way, I shared this on my Facebook Page -- I hope you don't mind. Everyone LOVED it! :)

https://www.facebook.com/photo.php?fbid=488289561194356&set=a.118383851518264.13154.106270226062960&type=1&;

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Pancetta Wrapped Chicken Breast Stuffed with Spinach, Roasted Red Pepper, Gorgonzola (with pics)

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