The website Yummy, features about 136 different ways to prepare a Boneless Chicken Breast Wrap. Our featured recipe consists cutting the chicken breasts horizontally and rolling them up with a garliclemoncream cheese filling and wrapped with a non-cured pork shoulder bacon for a rich and savory dish.
The garlic lemon is a seasoning we purchased at the Whole Foods Market, and it was a worth while purchase as it added splendid flavor to the dish.
To move things along in the preparation of the ingredients, such as the green onions, we used kitchen shears.
The photo at the start of the post looks to mouth watering, lip smacking good to write more about stuffing a chicken breast, so let’s get to cooking.
Here is what you will need for our Bacon Wrapped Garlic Lemon Stuffed Chicken Breast
2 chicken breasts, boneless and skinless, cut horizontally
Soak the noodles in a large pot of boiling water, covered for 10 minutes or cooked according to package instructions. When the noodles are done and tender, rinse noodles under cold running water. Set aside.Add peanut oil to a wok (large frying pan, if you have no wok )over high heat. Once the peanut oil is heated add scallions, garlic and red chilies. Stir-fry for 1 to 2 minutes.Next add the chicken, lime juice, fish sauce and eggs. Stir-fry over medium heat for 2 to 3 minutes, or until eggs have set and pink is no longer in chicken or heated through.Next add the bean sprouts, most of the cilantro and the noodles and stir-fry for 30 seconds or until heated through and beans and cilantro are mixed in thoroughly.Transfer to a serving platter and sprinkle with peanuts and remaining cilantro and serve right away with lime wedges if you wish.
An important part of cooking is also to know the flavors of herbs and spices and how to use them. Seasonings are the key to making a great meal.
If you are not familiar with different herbs, experiment. Get to know the flavors and how herbs work to flavor your food. Also be aware herbs are not just for flavoring foods, but also have nutritional value as well as medicinal traits.
The following are the most popular used herbs.
Basil: This herb has a very aromatic odor and some can even be sweet. It can be fresh or dried. The herb goes well with lamb, fish, roast, stews, ground beef, vegetables, dressing and omelets. Basil should always be added after cooking your recipe dish, as heat chances the color and texture of basil.
Basil is also best used as whole leaves or torn. Do not use kitchen shears to cut basil as this will brown it. Smaller leaves at the top of the bunch are the sweetest.
Chives: This herb is part of the onion family. Though it can be sweet, and does have a mild flavor. They can be used dried or fresh. They go well with salads, fish, soups and potatoes.
Cilantro: It has a lively aromatic flavor. It looks similar to flat-leaf parsley, though it is not parsley. This herb originated from the Middle East and goes well with Asian, Mexican, and Indian dishes. It is also used in salsas and chutneys.
Cilantro is best used fresh. If you do grow this herb in your garden, note that the leaves become bitter after the plant flowers. The dried seeds of cilantro are the spice called coriander, which is popular in use with making Chai Tea.
Dill: This herb is very aromatic. The herb has grassy and feathery like leaves. It is used in pickle brine, as well as fresh in tuna salad, omelets, vegetables, seafood dishes, yogurt dressings that use cucumbers, and herbed vinegars.
Marjoram: Though not a popular herb, it is used either dried or fresh. It is used to add flavor to fish, poultry, omelets, lamb, stew, and stuffing.
Oregano: A very strong herb with a strong aromatic odor. Be careful when using this herb, as it is strong, adding to much will over power other flavors you will use in your recipe preparations. Oregano is unforgiving. If you have added more than the recipe calls for, there really is now way to fix it.
It can be use fresh or dried. It is added to recipes using fish, eggs, pizza, omelets, chili, stew, gravies, poultry and vegetables.
Rosemary: This herb has a pungent aroma like smell or pine flavor. It goes great with Mediterranean dishes, lamb, poultry, fish, and breads. Fresh sprigs or finely chopped leaves can be added to long-cooking stews.
It is noteworthy, that when grilling, sturdier stems of the plant make good skewers for broiling or BBQ dishes. Adding flavor to the meats and vegetables placed on the skewers.
Paprika: This spice works well when marinating steaks, in use with vegetables, soups or as a garnish for potatoes, salads and deviled eggs. The Paprika we are familiar with using is Hungarian and is sweet. There is also Smoked Paprika that is used in Mexican dishes. Most of the paprika we buy today is grown and processed in California.
Thyme: This delightful herb can be used fresh, though it is popular used dried. The leaves are dried than crushed, and can be sprinkled on fish or poultry before broiling or baking.
Here’s a tip using thyme as a meat smoking agent if you’re grilling fish or poultry: Place a few sprigs directly onto coals shortly before meat is finished grilling.
Rules to Using Herbs
The basic rule to using herbs is ¼ teaspoon for every 4 servings. Also, if you are using whole dried herbs, crush them before using to release their flavor. The rule of thumb is to use 3 times more fresh herbs if substituting for dried.
When preparing your dish, dried herbs should be added at the beginning and fresh herbs should be added just before serving the dish.
Here’s a great way to get your finicky eaters to eat their greens, with Green Hamburgers. One hamburger has one serving of leafy greens. As a side note, this is a great nutritional meal for those who suffer with Schizophrenia.
Now for our featured recipe: Green Hamburgers, and here is what you will need.
23 fresh spinach leaves
1 pkg. (about 12 oz.) basil, fresh or live basil with roots
Cut the root ball from fresh basil and trim stems along with the spinach and cilantro. Wash the greens.
Place all greens into a food processor with 1/8 to 1/4 cup of water, if necessary. Process greens until finely chopped and looks like a wet paste. Set aside.
Divide hamburger into 4 equal parts, about 1/4 pound per each burger.
Individually prepare each 1/4 pound of meat in a small bowl. Add meat with 2 tablespoons of processed greens, and one tablespoon of bread crumbs. Mix with hands and form a patty.BBQ, broil of pan fry your Green Hamburgers. We used our Nu-wave oven to cook the hamburgers, about 6 minutes each side flipping 2 to 3 times. Meat must be 160 degrees internal temperature to be done.It is not necessary to slice burger in half. We did so to show you how the hamburger looks once cooked.Prepare your Green Hamburger the way you like it. I personally like to use whole wheat bread slices with mayonnaise ,tomato, and a spring lettuce mix.