- Portion size 50 servings
- Credits : Canadian Living Magazine: November 2008
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh rosemary leaves (about 1 sprig)
Rolled Italian Chicken Cordon Bleu Credits: Maya Visnyei
We've taken the hassle out of stuffing for an easier rolled version of traditional chicken cordeon bleu, which is perfect for busy weeknights. Grilled thinly sliced potatoes make a great alternative to roast potatoes when grilling season is at its peak.
Place chicken between waxed paper or plastic wrap; pound to scant 1/2-inch thickness. Top with mustard, Parmesan, basil, prosciutto and pepper. Roll up chicken, securing ends with small skewers. Brush all over with oil.
Heat 1 burner of 2-burner barbecue or 2 burners of 3-burner barbecue to medium-high heat (about 375°F). Place chicken on rack over lit burner(s); grill, uncovered, turning once, until grill-marked, about 3 minutes.
Transfer to lightly greased small rimmed baking sheet. Place on rack over unlit burner; close lid and grill until juices run clear when chicken is pierced and instant-read thermometer inserted in centres reads 170°F, about 12 minutes. Let rest for 2 minutes; remove skewers.
<p>Tsukune-Stuffed Jalapeño Peppers</p> Credits: Photography by Jeff Coulson
Tsukune are flavourful grilled chicken meatballs, and they're right at home nestled into piquant peppers. Depending on your heat tolerance, you can either remove the seeds and membranes from the jalapeños for milder spice or leave them in for extra kick. Make sure you pierce both the jalapeños and the chicken inside when skewering the peppers to help keep the chicken in place during grilling.
In bowl, whisk together 1 tbsp of the mirin and the miso paste until smooth. Stir in chicken, green onions, mushrooms, ginger, garlic, salt and pepper until combined. Spoon into jalapeño peppers. Thread 2 of the jalapeño pepper halves crosswise onto 2 soaked wooden skewers. Repeat with remaining jalapeño pepper halves and 10 additional skewers. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
Place, cut side down, on greased grill over medium heat; close lid and grill for 5 minutes. Turn skewers; grill until chicken is no longer pink and instant-read thermometer inserted in centres reads 165°F, about 10 minutes.
Whisk together remaining mirin, soy sauce and oil; brush over chicken before serving.
The Ultimate Pizza Dough image Credits: The Ultimate Pizza Dough image
Our foolproof dough delivers the most amazing pizza crust you'll ever taste. The long rising time results in a lovely texture and extra-rich flavour. It's so easy to make and can be stretched into either a regular or thin-crust pizza. You'll never want to order in again!
Gingerbread Apple Trifle image Credits: Gingerbread Apple Trifle image
Soaked in rum and layered with juicy cinnamon apples and vanilla custard, spiced gingerbread steals the spotlight in this holiday favourite.