Rolled Chicken Florentine

[Hornzbee]

I thought that maybe I could have posted this in "Healthy Alternatives" . It certainly would have fit there.  Very simple, chicken breast, frozen spinach, ham & swiss cheese. The sauce (on the side) : can o mushroom soup, H2O, thyme and white cooking wine.


Chick breast, butterflied and pounded to 1/4"


Ham then cheese then spinach, drained very well btw.  Sorry, the pic of them rolled and tied was a blurry mess. Did one tie end to end to contain it all.


Mopped them with the sauce a bit. Too late into the cook though. Im new to both the Yoder and cooking lean meats without bacon wrapped around them.


Wish I had spritzed em or mopped them more....oh well


Internal temp of 160.


Dang it! Forgot to turn the flash back on my phone...but you get the idea.


Another one of my not-so-great attempts of photography.

All in all a very tasty, healthy meal (I know carb is absent)  Problems: sauce was not to my liking. Not a big fan a thyme really. Next time Cream of chicken soup maybe with herbs I like more. Or maybe without sauce altogether.

The biggest issue was the tough outer chicken breast.  Im sure now I would have done better spritzing or mopping it more often.  What is a good neutral tasting concoction I can spritz with?  While my wife swore she liked it like that, I didnt. It certainly wasnt that tough or anything but .... Of course I further compounded the problem by filling my 18" Amazen smoker and lighting it on both ends, set the Yoder to 160F and let it go for 1 1/2hrs before ramping it up. It definitely had the smoke level I wanted.  Next time I plan on doing it Mexican style and getting it right!  If anyone has any ideas or suggestions I'd thank ya!

-John

[Keymaster]

It sure does look and sound good!!!

[Hornzbee]

Just tryin to find ideas for my Mexican rolled adventure.  Saw one where a guy threw some fresh pico salsa in with some jack pepper cheese...easy but how bout this... http://www.dvo.com/recipe_pages/mexico/Rolled_Chicken_Breasts_with_Poblano_Chiles_and_Goat_Cheese.html

Chevre, roasted poblanos and capers...that would have to be good eh?  Hmm...roasting the peppers on the Yoder.  Another thing that I havent done yet!  Hey, this is fun!

[teesquare]

John - it looks GREAT!!!

I would use a healthy oil ( walnut, or canola, maybe even olive) to coat both sides of the chicken. The inside before you layer it up and roll - then the outside. This will help with moisture retention.

As well - with white meat - brining will help too!

But - really - it does look just awesome. Nice job!

T

[Hornzbee]

I would use a healthy oil ( walnut, or canola, maybe even olive) to coat both sides of the chicken. The inside before you layer it up and roll - then the outside. This will help with moisture retention.

As well - with white meat - brining will help too!

Great idea with the oil.  Coulda, shoulda, woulda.  Thought about brining.  I'm a big advocate.  Just didnt have the time this time around.  When I do my MexiChick-roll I'll probably do both of those suggestions!  But what about a spritz/mop?

[muebe]

It looks real good John!

Now you could always wrap it in bacon to keep it moist then remove and..... Discard the bacon

But who could bring themselves to do that

[mikecorn.1]

Looks good!


Sent from my iPhone using Tapatalk

[teesquare]

I would use a healthy oil ( walnut, or canola, maybe even olive) to coat both sides of the chicken. The inside before you layer it up and roll - then the outside. This will help with moisture retention.

As well - with white meat - brining will help too!

Great idea with the oil.  Coulda, shoulda, woulda.  Thought about brining.  I'm a big advocate.  Just didnt have the time this time around.  When I do my MexiChick-roll I'll probably do both of those suggestions!  But what about a spritz/mop?

I will usually avoid the spritzing/mopping if I can. ONLY because I hate having to "chisel" baked-on and carbonized off  my equipment . ( But...some might call me lazy...and they would be right! ) Most mop recipes - and spritzes - contain some sugars. These sugars will make a real chore out of cleaning your pit......

Of course - you COULD move the food to an aluminum boat/pan - THEN spritz/mop or glaze. Since you usually want to do this near the end of the cook anyway - you will not affect the browning or smoke profile.
T