Quieve

28.10.2018 5 Comments

Repeat with the remaining chicken and butter. Transfer to a clean piece of plastic wrap and season with salt and pepper. Unwrap the chicken rolls and generously season with salt and pepper. Scoop the mixture onto a piece of plastic wrap or parchment paper and roll into a 1-inch-thick log.

Quieve


Tightly wrap the chicken roll in plastic wrap. Repeat with the remaining chicken and butter. Preheat the oven to degrees F and set a wire rack on a rimmed baking sheet. Transfer to a clean piece of plastic wrap and season with salt and pepper. Scoop the mixture onto a piece of plastic wrap or parchment paper and roll into a 1-inch-thick log. Whisk the eggs and mustard in another shallow dish. Put the flour in a shallow dish. One at a time, dredge the chicken rolls in the flour, then dip in the egg mixture and roll in the panko to coat. Unwrap the chicken rolls and generously season with salt and pepper. Tightly wrap the chicken roll in plastic wrap. Refrigerate the rolls at least 2 hours or overnight. Watch how to make this recipe. Preheat the oven to degrees F and set a wire rack on a rimmed baking sheet. Fry the chicken rolls in 2 batches, turning, until golden, 6 to 8 minutes. Slice the frozen butter into 6 equal pieces. Scoop the mixture onto a piece of plastic wrap or parchment paper and roll into a 1-inch-thick log. Wrap and freeze until firm, at least 3 hours and up to 3 days. Put a piece of herbed butter in the center of the chicken; using the plastic wrap as an aid, tightly roll up the chicken starting at a long side, tucking in the short sides as you go. Repeat with the remaining chicken and butter. Wrap and freeze until firm, at least 3 hours and up to 3 days. Watch how to make this recipe. Refrigerate the rolls at least 2 hours or overnight. Fry the chicken rolls in 2 batches, turning, until golden, 6 to 8 minutes. Transfer to the prepared rack and bake until cooked through, about 10 minutes. One at a time, dredge the chicken rolls in the flour, then dip in the egg mixture and roll in the panko to coat. Put the panko in a third dish.

Quieve


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5 thoughts on “Quieve”

  1. Wrap and freeze until firm, at least 3 hours and up to 3 days. Put a piece of herbed butter in the center of the chicken; using the plastic wrap as an aid, tightly roll up the chicken starting at a long side, tucking in the short sides as you go.

  2. Put a piece of herbed butter in the center of the chicken; using the plastic wrap as an aid, tightly roll up the chicken starting at a long side, tucking in the short sides as you go. Fry the chicken rolls in 2 batches, turning, until golden, 6 to 8 minutes.

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