Monday, August 8, 2011

stuffed chicken and a party of kitchen! kitchen!

Cheese and Olives Stuffed Chicken Thighs

A Party Of Summer Vegetables Salad
My favorite farm stand has finally opened and I was one of the  anxious summer crowd. They have a wonderful array of home grown vegetables that you just can't resist. My first succulent jersey tomatoes, cucumbers, zucchinis, and golden baby potatoes. Just the right ingredients to serve as a salad along side my stuffed chicken thighs....a great way to start a summer adventure in the kitchen.

Stuffed Chicken Thighs (or chicken breast)
Boneless and skinless chicken thighs pounded to about 1/2 thick
Strips of  Istara Cheese (use Fontina or Monterey)
Kalamata olives cut in halves (pits removed)
Season chicken parts with Amazing dry rub and marinate with 2 tablespoons of buttermilk for 1/2 hour or so.
Spread flat the chicken pieces on a board and stuff with strips of cheese and olives; slowly wrap and secure with a toothpick.
Heat a large pan with 1/4 cup of olive oil and brown all sides..... continue cooking in a 350F preheated oven for about 20-25 minutes until thoroughly cooked. Remove the toothpicks before serving.

A Party of Summer Vegetable Salad:
2 zucchinis - lightly blanch in hot water
4 boiled and cooled baby potatoes quartered or halves
Thick slices of cucumbers cut in halves
1 large Jersey tomatoes quartered and some whole cherry tomatoes
1 large shallot sliced
1/4 c. pitted kalamata olives
Dressed with wine vinegar/olive oil dressing......summer has truly arrived.

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