Rolled chicken breasts with chorizo stuffing and green beans
ฝัง
- เผยแพร่เมื่อ 1 ต.ค. 2024
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**RECIPE, SERVES TWO**
2 chicken breasts
2 oz (50g) dried chorizo (or twice that quantity of fresh sausage)
1 shallot
1 lemon
6 oz (170g) fresh green beans
breadcrumbs
white wine (water + a splash of vinegar would be fine instead)
fresh herb (I used dill, but thyme or parsley would be good)
olive oil
butter
salt
pepper
Dice the chorizo as finely as possible, and dice the shallot. Put them both into a cold pan, turn the heat on medium, and stir occasionally as fat renders out of the meat and cooks the shallots. When the shallots look reasonably soft, put in a roughly equal quantity of breadcrumbs, stir and toast them for a minute. Deglaze with white wine, stirring in enough wine to get the breadcrumbs wet and just barely moldable. Take the pan off the heat. Grate in some zest from the lemon. Tear in some fresh herbs. Stir and taste for seasoning - add as much salt and pepper as you want.
Butterfly each chicken breast then pound them out flat. Pour the stuffing onto the cut side of the meat, roll up each piece and tie it snug with 4-5 loops of butcher's twine each. Season the rolls with salt. Put the pan you cooked the stuffing in back on medium (or maybe medium-low) heat and coat with olive oil. Gently sear the rolls on all sides. Drop in a knob of butter, let it melt and roll the chicken around in it. Cover the pan with a lid or a piece of foil and let the chicken cook until done inside, checking and rolling them around frequently.
I pull them at an internal temperature of 155ºF/68ºC. I think carryover heat probably takes them to the recommended temperature as they rest on the cutting board, but if you need to be extra-careful about food-borne illness, cook them another 5º or so. This chicken takes about 15 minute for me from the time I put it in the pan.
While the chicken rests, dump any burned bits of stuffing out of the pan, return it to the heat and dump in the green beans. Fry them for a minute, then deglaze with white wine - pour in enough to come maybe a third of the way up the beans. Cover, turn the heat up to high and let the beans steam, checking and stirring frequently. If the liquid ever looks close to going dry, pour in a little water before it burns. When the beans are almost as tender as you want them, turn the heat off, season with salt and pepper to taste, and melt in a little butter to thicken the pan sauce.
Be sure to slice the chicken with a freshly-sharpened knife. Serve with green beans and a lemon wedge to squeeze over the meat.
![[Full Episode] The Restaurant War Thailand ศึกพ่อค้าซ่าแม่ค้าแซ่บ Episode 2 | 29 ก.ย. 67](http://i.ytimg.com/vi/r3lfLNH6Ke4/mqdefault.jpg)
I've seen you more this past year than my family
cool channel bro
was intrigued by your username so clicked on your profile. Good channel
we all do.
Perfectly balanced. As everything should be.
That is actually weirdly true
He's starting to compartmentalize the white wine dear god.
leave him alone LOL
"He's too Dangerous to be Left Alive"
@@Dekarowski25, lol.
Congratulations on reaching the low hanging fruit
What the fuck does compartmentalize mean
Weirdest brownie i've seen in a while.
rolled protein, meaty brownie.
brownie train is in the past already.
ikr
Adam, we really need a seamless ad transition supercut from you. It's art and, if you don't do it, somebody else will.
Transitijs on the level of Sam from half as intresting and wendover productions
@@daltonriser1125 I was so hoping to see this comment, you have no idea!!!
I wish ad transitions on youtube are only either as clean and smooth as Adam's or as entertaining as Internet Historian's
underrated comment lol
He is the Chef John of transi-sions.
Boys, there are mini bottles of wine now. They are evolving.
I think this is food wine
Adam has a white wine farm. He usually raises them all the way through adulthood but the one you saw in this video was a young one. He lets the elders graze in his tomato garden sometimes. They love it, but I think they would prefer if Adam would season the soil under the tomatoes.
@@dfw_motorrad1329 its literally the wine equivalent of veal.
Next video will be White Wine Bleeding.
0:57 - gotta say, having the footage of the chorizo and shallots sautéing playing alongside the footage of the chicken butterflying was a great editing decision.
I noticed that as well. Really upping the game
The "sexy" is gonna be used in Adam Ragusea YTPs, I can feel it
Isn't that what life's all about
@@PixVox it is
I can’t believe Adam Ragusea has his own YTP’s. Is he the new Michael Rosen?
@@jamesdivinagracia1713
Once me and segatari turned his comment section into a steamed ham thread. Good times
the danganronpa fandom is everywhere
I love how even when a dish looks mechanically difficult Adam finds a way to make it easy for everyone to follow along and cook to it’s so great
It's hard to pin point one thing that makes his videos great, but I think it's just all the little things put together. The type of food he makes, the way he shows it off, the way he describes what he's doing, it's kind of a complete package which is why I find it so hard to watch any other youtube food video.
“Doesn’t look as segsy”
WARNING I am the unprettiest human alive and I need YT to afford my house and the desires of my two girlfriends so please observe my highly stimulating videos, dear jiel
@@AxxLAfriku stfu
The way he said it made me giggle
@@AxxLAfriku stfu
@@AxxLAfriku stfu
The holy trinity; smokey, garlicy, red-flavored.
Wdym red flavored is the best
@@bennettlorr4837 never said otherwise 😏
Red is nice, but I wanna eat blue.
@@BillBraskyy Why not both? Grape candy tastes like purple.
Paprika has left the chat
Whenever Adam says "it's a one pan meal" i feel overjoyed for some reason
Your poor college kid instincts are in full effect.....
It means less to wash.
If a dinner takes more than 2 pans I’m not cooking it.
must be a hate for dishwashing lol😆
@@oreo_6206 we all dear
Especially when the food is ready
I remember when you called the surgeon’s knot a butcher’s knot and were corrected in the comments. Always nice to see character development and someone who learns from past mistakes instead of arguing. Great job!
we need to appreciate his mock up websites during the sponsorships
"it's like a jelly roll, but meat"
This is one of my favorite things! Pausing to read the fake websites. I dearly wish these were real...
I rolled my chicken down the hill but he didn’t turn out like this 😔
Try rolling, rolling, rolling, rolling, rolling it down the river.
The problem is you rolled it *down* when he clearly told you to roll it *up*.
"The essential part of this recipe is a mini bottle of white wine the brits call it "some fancy, elegant sounding shit"
Alternatively, something dumb sounding like "hoitle tootles"
Let's thank Adam for AMAZING content every week!
thank
2x a week
THANK YOU ADAM
Yeah!
Hoorah
I immediately sent this to my boyfriend in hopes he makes this this weekend.
I wish you luck sis❤
Can I come
Good luck lmao this looks amazing
Smart
Simp
"the thick parts will need hardly any smashing"
Oh
That's what Adam said
I mean "oh"
*oh*
**oh**
Oh
Adam saying sexy is the best thing I've heard in years (4:26)
sEGGsy
It sounds like he said seggsy tho
@@Occus Just boutta say that
Hey Adam! Can you do a video on about making ramen? 🍜
Your the first comment
@@melikedino5129 your the second comment
@@melikedino5129 brother...
I’m the third
@@lemonke3774 LE MONKE? I have been looking for my family 😭
"This is a little bit of work." Thought I was watching an Adam vid not Marco Pierre White
Also "gently color all sides"
There's no real recipe, its all up to you really
My dear mother used to make this for Sunday lunch, you can do use the stock pot like she did or you can do without, it’s your choice really
Hi Adam! I love your videos, I watch them a lot for entertainment and sometimes recipe ideas. Have you ever tried anything to do with dry aging meats? I've heard of it before but idk what it's really about
*w h y a m I r e p l y i n g*
I think this would be a really cool video idea
Guga Foods: *Agora isso parece como um trabalho para mim*
we have guga for that.
If you want something rn you should check out 2 dudes and a cooler but also I really would want an Adam video on it.
0:36
"Red flavoured" 🤨
Even though I kept waiting all through the video for it, that transition to Squarespace hit me like a truck. Amazing work as always.
"Those green beans glisten like a new website from squarespace"
He's scraping the bottom of the barrel boys oh god
I thought he was scraping the bottom of the pan?
The fond is where the flavor is
_If we could eat food through the screen, we would watch Adam's videos 20000 times a day._
WE would watch Adams videos 20000 times a day 🇷🇺
Truth
I bet his videos would pass every video in views in a mere matter of days.
Thank you for correctly identifying chorizo as iberian, the amount of people that think chorizo is mexican is 'too damn high'.
People actually think that? Lol
"Those green beans glisten..."
Me: Uh huh
"like a new website..."
Me: Oh no
"FROM SQUARESPACE"
I swear, man, you have the best transitions on TH-cam. They're so seamless and smooth, just like Squarespace
It's funny that youtube comments allow an infinite variety of creativity, just like Squarespace
could you make a “Ramen 101” ? that would be great
Idk if Adam will ever do it, but I've been watching a channel called Way of Ramen to learn basics!!! It's one guy who is sharing his ramen learning journey. Super helpful stuff imo.
Seems out of style for Adam
i think he might be able to do it ..
ADD SOME WHITE WINE FOR TASTE
“Go roll one up yourself” 😉
Can u show me how to ??
@@chicuongvu1806 haha just fly down to Texas and we can roll one up 😂
Instructions unclear, Kitchen smells of weed but I'm not getting high
Adam's editing and checks "Focus on the THICK parts, the thin parts will need hardly any smashing."
Adam: I meant every word
I remember my mom making this food with ham and cheese after my mom die so thank you for this video!
Your mom made it after she died?
6:14
Oh god "synergistic" is going to be his new catchphrase, isn't it
Already kinda is
I literally hold my breath after every sentence guessing, yep this is the one, he is going to somehow link this to squarespace, catches me off guard every time
Hi from sweden! I would really love to see a collab with alex frenchguy cooking, he is a really cool guy and you should check him out
Alex lives in france, and adam is in america
Tjena tjena
@@asafabramov1434 lmao
I’ve seen this sneak peek on Instagram.
Also, I would use a pastilla de caldo de pollo Knorr.
No Marco references allowed.
un cubito :3
The pastilla de caldo de pollo Knorr is true Spanish.
But it's my choice, really.
I said no Marco references.
I really hate it that you can rarely if not cannot talk about Knorr without some normie saying ‘It’s your/my choice (really)’, ‘there’s no (real) recipe’, you name it.
Man lately all I can hear is him breathing when he starts a new sentence.
“What up yall”
Why have you done this to me now. I can't unhear it
@@justolivr4681 you get to suffer as well
Damn you i can't stop now. Wtf man
th-cam.com/video/8zra_fMjxzw/w-d-xo.html
I never knew "chicken sushi" was something I needed until I found Adam. Then again, I never knew I needed five gallons of white wine in every meal until I found him too.
It's not inspired by sushi. It's a roulade, a traditional form of preparing various cuts of meat, prevalent in many European cuisines.
@@karolinaliszewska4814 Especially in Poland
@@mirai5268 no, not especially, just because you're Polish doesn't mean it's most popular in Poland - just that you're most exposed to the Polish variations
@@karolinaliszewska4814 I never said I'm Polish
just wanted to say thanks for the inspiration!!! seeing you work and research so hard always pushes me to work harder. my favorite video is "watch this before you blow up on youtube" and just this last few months as my channel has seen success, i find myself reflecting on that video a lot
TH-cam unsubbed me so I didn’t get the notification. Glad I got recommended this, Adam is my favorite youtuber.
I appreciate you saying "Iberian" as opposed to "Spanish" at 0:39.
I imagine with these new tiny bottles of white wine, Adam carries several on him at any given time just in case a situation calls for adding white wine.
Honestly this chicken reminds me of squarespace. Let me explain:
"Go roll one up yourself"
Uhm... sure Adam lol
Just woke up from a nightmare in which Adam had died from being stung by a wasp. What a relief that he's still alive and teaching me to properly SEASON MY CUTTING BOARD.
“swirl chicken”
"person that is breathing"
1:49 I've done this with corn breadcrumbs before that was a-maize-ing
If you didn't know Adam was a professor of Journalism at Mercer University before he pursued his TH-cam channel(completely). That is why his choice of words and way of speaking is smooth af.
Explains a lot!
NEVER USE TOOTHPICKS TO HOLD YOUR FOOD TOGETHER. It may look convenient at first, but not only toothpicks don't hold much but they're also very dangerous. Yes, I've swallowed one and I'm very lucky that it came out without impaling me from inside.
I love this one, there is usually some chorizo leftovers in my fridge I use for bigos, gotta try it out with chicken breast!
Chorizo for bigos? wtf
In Spain (Andalucía in particular) , we call the chorizo-bread-onion "migas" which is also the name we give to the interior crumbs of the bread. It's delicious and it's mostly like a picnic food (very dry for sure). We usually use a lot of garlic to make it pretty strong flavoured. The most important part is that it's dry, nobody likes soggy migas. Also, preparations like this one aren't weird, maybe with pork or with beacon it's more Spanish-like. Looks delicous!
hey, I just made myself dinner. Best time to watch cooking videos
The wife and mother in law did a turkey roulade for this last Thanksgiving. It was to die for.
"Red flavored" yes. Speaking my language.
Adam lost his lid to the pan lol. He's such a normie like me.
somehow i feel adam recorded this at 3 am, he just sounds so quiet and peaceful like he's bob ross
This would probably make a great thanksgiving or christmas dish, as an alternative to typical whole bird and stuffing.
Who watches these right before dinner
Hey Adam, can you do a video about the potential harm from synthetic citric acid production?
There are a couple of studies that highlight health implications of citric acid derived from black mould, which is apparently the most common form of modern production.
hey adam, can you make videos about arab recipes? I'm curious ur take on them
I'm just leaving in algorithm comment, you know how it is
hey, i love your videos, and ive been watching for almost a year now.
but i was wondering is you could make a gluten free pizza recipe?
my family has celiac decease so we cant really enjoy homemade pizza
(also can i be pinned ive never been pinned before)
Thank you Adam 👍🏼😉 I really enjoy watching you I feel like I’m in the kitchen with you ! You have a great personality…You always have such great ideas and I love the way you explain everything. just want to give you a heads up… I make your New York style pizza a lot 😜(as I am from Brooklyn New York living in California now) .. I also make your Dads macaroni and cheese 🙌🏼and I’ve given out the recipe to many people (I share your website😉)it is the best mac & cheese ...anyway know that we appreciate you God bless you sweetheart, Maria
"This is a one-pan dinner." So, he is too lazy to put everything he needs for cooking in the dishwasher. He has one, he said so in a earlier video where he dismissed cast-iron pans as "having no time for a pan he couldn't put in the dishwasher".
It's way simpler tho
Yeah.. is there something wrong with that?
yes. because the home cook should be lazy. why do i want 5000 dishes to clean when i just want to eat dinner, then watch a movie with my loved ones?
@@smugidiot2413 that why dishwashers were invented for in the first place. You can do all that while the dishwasher is running and put the dishes out afterwards.
@@CalebCalixFernandez some people don't have dishwashers lol, or at least functioning ones
"segsy" - 4:26 (captions, in case you can't hear it)
I don't know why this was recommended but I'm glad it was.
Chorizo really is amazing. The secret is the lymph nodes and salivary glands.
Oh, my bad. How the sausage is made.
Looks like it could use some cheese in the mix.
This wouldn’t be a Adam Ragusa video without white wine
For people who clip every time he says white wine it’s at 1:56
that segue from recipe to ad with the last frame of video becoming the header image on the website was incredible. if i was a youtuber i would definitely copy this lol
Hey Adam, I recommend putting some chicken bouillon in your green beans. Very good
LMAO “Rolling around does the same thing it just doesn’t look as sexy.”
I almost choked from laughter. ☠️😂🤣
Migas stuffed Chicken, interesting, would expect it paired with grapes
in my country we just cover up the stuffing with the breast and its called popek
What temp and for how long if I decide to cook them in the oven? Gonna make these bad boys for valentines day
Interesting. Cooks call it surgeon's knot. Us doctors call it butcher's knot.
Why I season my fork, not my pork.
Me waiting for him to say and now to add white wine
He says it
Me: THERE IT IS boom I knew it
Dunno why, but "red flavoured" makes perfect sense
Looking really tasty, i love chicken breast aloooooot maybe it is kinda tasteless but I still love it.
5:42 wait when did he add the thyme first
Man, I sure love when my chorizo tastes like RED!
Assuming that's Spanish rather than disgusting Chorizo?
I love how versatile the content on this channel is. Some videos are recipes and some are just food science or food history, super cool!
Can someone please start a gofundme, so Adam can finally afford a lid for his pan
add some diced apricots to the stuffing and I think that would be good too.
That sponsorship transit was wayyy too smooth
6:03 anyone else see that pink
I expected the ad when he said that you need a freshly sharpened knife...
Make french onion soup Adam. Please I beg
Awesome video man! I’m keen to learn more from your Channel
I accidentally clicked on this video but it's so well done I'm going to sub. Keep up the great work👍
You did nothing wrong.
Day 12 of asking Adam to make mexican pozole
I was wondering do you eat olot i eat my moms best food
*Adam uses white wine like Gordon Ramsay uses olive oil*
He wrote „segsy” in the subtitles. What a madlad
0:05 The lemon seed adds texture ;)
8th comment love the vids keep up the great work
Came to see how he pronounced chorizo. We know how this goes.