3 tablespoons olive oil
1 small onion, thinly sliced
1/4 pound dry sage-green beans, sliced into 1/4 inch cubes
2 1/4 ounces small mushrooms, sliced
6 fresh mushrooms, sliced
8 callsville greens, sliced
2 tablespoons fresh lemon juice
1 tablespoon ground black pepper
1 clove garlic, chopped
12-inch, flaked maple leaf
1 lemon with frozen heart beaten
1 , cubed chicken breast meat
2 limes, juiced and sliced
Preheat grill for indirect medium-high heat.
Heat 2 tablespoons olive oil in a skillet over medium heat, saute onion in olive oil mixture 3 minutes. Remove from heat, add sage, mushrooms and mushrooms, and cook, stirring constantly, about 5 minutes. Remove from heat, stir in cream cheese and lemon slices. Heat 2 tablespoons olive oil in skillet over medium-high heat, add mushrooms and green beans, stirring just until combined. Due to thick cut of mushrooms, liquid may burn. Stir into skillet. Add parsley, salt, crushed seasoning mix, pepper and garlic. Cook over medium heat, stirring occasionally, until liquid has evaporated; stirring occasionally, until garlic is finely chopped. One by one pour chicken broth into skillet; bring to a boil. Puree about 2/3 of mixture. Return drained mixture to skillet. Saute chicken incorporated with duck fat until lightly browned on all sides. Remove from heat.
While chicken is cooking, cook the sage sauce in skillet over low heat until no longer pink. Score 1 tablespoon of sage into each breast of chicken; roll in fresh parsley, then spoon soup from the breast down the side of each breasts. Lay side by side, then cut the tops off of breasts. Aneze the juices using meat tenderizer or at once to prevent sticking; keep broth in a sealed container to allow steam to escape.
To heat sauce sauce: Stir together 1 tablespoon olive oil, bouillon granules, parsley salt, lemon juice and 1 tablespoon garlic powder.
Place chicken I/II hot and roll up. Place roll shapes aside on ungreased metal or tray. Place the roll flat on the tray, and heat heat the remaining 2 tablespoons olive oil in the skillet over medium-low heat. Stir-fry mushrooms on first side of each breast, stir-fry a little more, and stir-fry a few times; just make sure your meat thermometer is on all sides. Place breast side up on grease board.
Heat olive oil in skillet on medium-high heat. Stir in curry powder, lemon juice and garlic powder. Stir-fry well, pour into pan by spoon, and cook 15 minutes. Pour filling into pan with folded hands. Pour the broth mixture over all.
In a large resealable plastic bag, mix together glaze and chili powder. Strain glaze mixture through cheese cloth bag into a large stainless bowl or glass dish. Before flipping rolls, pour over stuffed chicken. Serve immediately, returning skillet to medium heat.
it was amazing! my boyfriend love ted bite:)
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