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Reviewed Goat Cheese and Herb Stuffed Chicken Roulade

Monday, Aug 5, 2013 on Cooking Channel

"Amazing...however, I used boneless check breasts and nixed the butter between the skin part. In lieu of this, I marinated the pounded chicken breast in the same herbs, olive oil and juice and zest of a lemon for about 30 minutes before rolling. I then rolled the chicken and browned it in olive oil. To keep moist I tented my pan with foil and spoon"