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

I butterflied and flattened two large breasts and stuffed with spinach, roasted red pepper, and Gorgonzola cheese... Photobucket Pictures, Images and Photos A little ugly, but here it is rolled, wrapped in pancetta, and tied up Photobucket Pictures, Images and Photos After a raised direct, 400* roast... Photobucket Pictures, Images and Photos Plated with couscous and a green salad Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Yum!
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Comments

  • 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.
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  • nolaeggheadnolaegghead Posts: 14,812
    Dude, you're my hero!
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • nolaeggheadnolaegghead Posts: 14,812
    I think they call that a "roulade".
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Well, it's taken however many years, but I've finally become someone's hero...thanks nola :x :\">
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  • I think they call that a "roulade".

    yup
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  • nolaeggheadnolaegghead Posts: 14,812
    I'm not worthy!!!
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • SmokeyPittSmokeyPitt Posts: 6,853
    That is not a little ugly.  That is a lot perdy.  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • 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.
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  • BYS1981BYS1981 Posts: 2,053
    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.
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  • 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.
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  • EllisEllis Posts: 193
    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.

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  • 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.
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  • Nice MQ! Really good looking

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  • GriffinGriffin Posts: 6,965
    Looks wonderful. You rock!

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Solson005Solson005 Posts: 1,907
    Looks really good, I need to try this soon!  =D>
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
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  • That looks delicious and I am so stealing that cook.  Thanks for posting =D>
    Eggin in SW "Keep it Weird" TX
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  • Thanks grif, solson, and AustinEgghead...glad to post. Enjoy if you decide to make! :-c
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  • Awesome!!!
    =D>
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences -
    You can find me on Facebook & Instagram, too! 
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  • 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.

    Steve 

    Caledon, ON

     

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  • 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.

    image

    Steve 

    Caledon, ON

     

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

    Dripping Springs, Texas.
    Just west of Austintatious

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  • nolaeggheadnolaegghead Posts: 14,812
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Little StevenLittle Steven Posts: 27,351
    edited November 2012
    Nah, that was three or four pork tenderloins. Wish they made animals bigger

    Steve 

    Caledon, ON

     

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  • I think that thread was my inspiration to tie multiple pieces of meat together...
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  • nolaeggheadnolaegghead Posts: 14,812
    Next we'll hear from C-T about meat-gluing a frankenstein turkucken plywood creation.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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

    Steve 

    Caledon, ON

     

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  • nolaeggheadnolaegghead Posts: 14,812

    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.


    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • 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.

    Steve 

    Caledon, ON

     

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  • 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&;
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences -
    You can find me on Facebook & Instagram, too! 
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