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Old 10-25-2009, 11:03 PM   #1
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Help with Stuffed Chicken Rolls

I prepared Stuffed Chicken Rolls for our Sunday dinner. It was very tasty but I found it to be quite dry. I used chicken breasts, cut them open and pound them to become thinner. Seasoned with salt and pepper. Prepared a stuffing: fried a few pieces of bacon, set it aside. In olive oil I sauteed some onions and garlic, added sage, parsley, salt and pepper, bread crumbs, and the reserved bacon, moistened everything with a little bit of cream, let it cool dowm. Put a couple of tablespoons of filling on each chicken breast, rolled them and tied each one. Again, olive oil in a frying pan, seared the rolls on all sides. Added a little bit of chicken broth, put in the oven to finish cooking for (can"t remember how long). Like I said, it was very tasty but dry. What should I do next time? Do you think I cooked for too long? Should I have added something more fattening to the filling (like sausage)? I try never to prepare anything too fattening, but I certainly like moisture. Thank you for any replyes.

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Old 10-26-2009, 04:52 AM   #2
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bake it

Quote:
Originally Posted by Nyeer View Post
I prepared Stuffed Chicken Rolls for our Sunday dinner. It was very tasty but I found it to be quite dry. I used chicken breasts, cut them open and pound them to become thinner. Seasoned with salt and pepper. Prepared a stuffing: fried a few pieces of bacon, set it aside. In olive oil I sauteed some onions and garlic, added sage, parsley, salt and pepper, bread crumbs, and the reserved bacon, moistened everything with a little bit of cream, let it cool dowm. Put a couple of tablespoons of filling on each chicken breast, rolled them and tied each one. Again, olive oil in a frying pan, seared the rolls on all sides. Added a little bit of chicken broth, put in the oven to finish cooking for (can"t remember how long). Like I said, it was very tasty but dry. What should I do next time? Do you think I cooked for too long? Should I have added something more fattening to the filling (like sausage)? I try never to prepare anything too fattening, but I certainly like moisture. Thank you for any replyes.
Usually when i make chicken rolls i bake it right away than searing it..i've usually do a cheese stuffing coz the cheese melts and keeps the inside tender. Also, there are lean sausages you can use for the stuffing that will minimize the fat in the dish
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Old 10-26-2009, 07:48 AM   #3
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I never sear the chix first. I have stuffed with rice mixture and stuffing mixture. I pound them out so they are thinner, roll them up like fold an egg roll. After i get them in the pan i coat them with lil olive oil or a few dabs of butter on top. season the top s&p. i add a lil chix broth to the pan and cover tight then about 10 min before done uncover. They have come out very moist. I always leave the skin on when making rolls. If I know someone hates the skin on I leave them covered all the way. Then pull fresh chopped parsley on top .
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Old 10-26-2009, 10:02 AM   #4
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Keeping the skin on helps with keeping the breasts moist, but I usually use the boneless, skinless breast, too. I would agree that searing them is unnecessary, sometimes a light spritz of oil is fine.
But, I like to wrap them in bacon...
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Old 10-26-2009, 10:15 AM   #5
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I like to brown the rolls too. That nice brown color adds to the flavor of the rolls and any sauce you make in the pan.

Your rolls were too dry because they were overcooked. That's what happens with white meat. Use an instant read thermometer and cook to a minimum temperature of 161 F. Beyond that, the meat starts to dry out.
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Old 10-26-2009, 10:29 AM   #6
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But, I like to wrap them in bacon...
So do I, and as well as making them taste yummy, I think it helps keep them moist.
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Old 10-26-2009, 10:32 AM   #7
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Yup, I learned the hard way.
If you sear them, then you probably don't need much oven time at all, especially
if the chicken was pounded thin.
Just enough to heat everything through.

I like to use bone in, skin on chicken breasts and stuff them. I cook them with the
skin on, then remove it before serving. It helps to naturally baste them and keep the meat moist.
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Old 10-26-2009, 10:37 AM   #8
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Yup, I learned the hard way.
If you sear them, then you probably don't need much oven time at all, especially
if the chicken was pounded thin.
Just enough to heat everything through...
With a rolled breast, it's more than just heating it through. You have to ensure the center is at or above the minimum temp.
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Old 10-26-2009, 10:49 AM   #9
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That's what I was thinking, Andy. Definitely want the interior well cooked, which can dry out the white meat unless it is protected with skin, or some other fat/breading. (maybe the searing of the outside helps with that)
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Old 10-26-2009, 10:55 AM   #10
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You could always brine the chicken.
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