CHICKEN PINWHEELS RACHAEL RAY RECIPES

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PINWHEEL STEAKS RECIPE RACH COOKS AT HOME - RACHAEL RAY SHOW



Pinwheel Steaks Recipe Rach Cooks At Home - Rachael Ray Show image

Rach's Pinwheel Steaks are versatile and delicious—use skirt or flank steak & cook it in the pan or on the grill.

Provided by Rachael Ray

Number Of Ingredients 20

1 ½ pounds skirt steak or flank steak (for flank
horizontally halve the meat)
Salt and black pepper
Crushed red pepper flakes
to taste (optional)
2 lemons
zest reserved and lemons halved
1 cup shaved Parmigiano-Reggiano
1 bunch flat-leaf parsley tops and/or celery tops
1 pound spinach
blanched (30 seconds in salted boiling water then cold shocked and dried)
or defrosted frozen spinach
wrung of excess liquid
¾ pound gorgonzola
2 to 3 cloves garlic
thinly sliced or shaved
Extra-virgin olive oil (EVOO)
for drizzling
Kitchen twine/string
Extra-virgin olive oil (EVOO) or olive oil spray

Steps:

  • Pound meat with mallet to ?- to ¼-inch thickness
  • Long strips of meat should be as uniform as possible and 4 to 5 inches wide
  • Season meat with salt and black pepper, and, if using, crushed red pepper
  • Top with lemon zest, shaved Parm, parsley and/or celery tops, spinach, crumbles of Gorgonzola cheese, and shaved garlic
  • Drizzle with olive oil, then roll up meat as tight as possible
  • Tie with 3 strings per roll
  • Cut each roll into 3 pinwheels, slicing through the meat rolls and cutting between the tied strings
  • Preheat oven to 350°F
  • Heat a large cast iron or nonstick skillet over medium-high to high heat
  • Spray pan to coat, add steaks and brown on each side 2 to 3 minutes
  • Add lemons to pan, cut-side down, then transfer to oven 6 to 7 minutes more to cook to medium
  • Remove strings and serve pinwheels doused with lemon juice

CHICKEN ROLLS WITH HERBS AND GREEN ... - RACHAEL RAY SHOW



Chicken Rolls with Herbs and Green ... - Rachael Ray Show image

Chicken Rolls with Herbs and Green Onions and Roasted Green Beans with Chiles and Garlic

Provided by The Rachael Ray Staff

Number Of Ingredients 25

4 pieces boneless
skinless chicken breast (you want medium to large pieces--ask for a minimum weight of 8 ounces but no larger than 12 ounces)
Salt and pepper
4 cloves garlic
very thinly sliced
Zest of 1 lemon
1 cup each mint leaves
flat-leaf parsley tops and basil
1 cup shaved Parmigiano-Reggiano cheese
4 spring onions or small bunch of scallions
trimmed and thinly sliced on a bias
2 tablespoons olive oil
1/2 cup dry white wine
1/2 cup chicken stock
2 tablespoons butter
Juice of 1 lemon
1 12-ounce package Haricots Verts or trimmed green beans
2 large shallots
very thinly sliced lengthwise
2 cloves garlic
crushed
1 red finger chili pepper
seeded and very thinly sliced
1 to 1 1/2 tablespoons olive oil
Salt and pepper

Steps:

  • Preheat oven to 375°F
  • Cut into and across chicken breasts but not all the way through to butterfly them
  • Pound to 1/4-inch thick and season with salt and pepper
  • Top each piece of chicken with some lemon zest, sliced garlic, herbs, shaved Parm and spring onions or scallions
  • Roll the chicken and tie each bundle with 3 or 4 pieces of butcher twine
  • Season rolls with salt and pepper
  • Cover a cookie sheet with foil, matte-side up
  • Scatter green beans in a single layer on the baking sheet
  • Add shallot, garlic and sliced chili, and dress everything with olive oil, salt and pepper
  • Heat oil, 2 turns of the pan, in a cast-iron skillet over medium-high heat
  • Brown the chicken rolls evenly all over then place skillet in the oven and roast 15 minutes to finish cooking through
  • Remove from oven and raise heat to 500°F, place rack at center and roast beans until browned at edges and the shallots tender, about 10-12 minutes
  • Remove chicken rolls to a carving board and cover with foil
  • Add wine to pan then stock, whisking up drippings
  • Whisk in butter then remove from heat and add lemon juice
  • Cut strings off chicken and slice each roll into pieces half an inch thick
  • Arrange the pinwheels of chicken on dinner plates and top with the lemony pan sauce
  • Serve green beans alongside

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