Sat Jan 17, 2015 9:03 am
#1345007
Mmm... '90s classic...
There's something nice about the reconstituted bits of chicken, formed into a perfect dome and oozing something yellow and greasy. But I'm playing around with a 'real' chicken recipe and after any tips you might have. I've tried two methods:
1) Butterflying, beating flat, spreading with garlic butter, rolling, pinning with cocktail sticks, covering in polenta and baking in the oven;
2) Spearing with a filleting knife to make a pocket, filling with garlic butter, covering with breadcrumbs and baking.
Both are nice, but there is always room for improvement!
There's something nice about the reconstituted bits of chicken, formed into a perfect dome and oozing something yellow and greasy. But I'm playing around with a 'real' chicken recipe and after any tips you might have. I've tried two methods:
1) Butterflying, beating flat, spreading with garlic butter, rolling, pinning with cocktail sticks, covering in polenta and baking in the oven;
2) Spearing with a filleting knife to make a pocket, filling with garlic butter, covering with breadcrumbs and baking.
Both are nice, but there is always room for improvement!
What if the Hokey Cokey IS what it's all about?!