Cooking With Ken and Barbie

Chicken rolls stuffed with Spinach and Fontina Cheese:

-4 Chicken Breasts
-1 cup of Cooked Spinach
-1/2 a teaspoon Minced Garlic
-1 Sliced Shallot
-Sliced Fontina Cheese
-1 can Chicken Stock
-Seasonings
-Olive Oil


*Pound breasts into rectangle shapes, not too thin.
*Place a thin layer of spinach and fontina cheese toward top of breast; roll tightly in a downward direction.
*Weave a toothpick in and out of the meat at each end (to hold in stuffing).
*Cook on Medium until golden.
*Add chicken stock, shallots, and minced garlic; place a lid on the pan and let it simmer for 15 minutes. Make sure the seam of the rolls are facing upwards.
*Remove the rolls to a warm oven (just want to keep them warm while we finish off the sauce).
*Let juices in pan the simmer, stirring with a whisk to avoid burning the sauce.
*When the sauce becomes thick enough, remove rolls from the oven, and serve.

TIP: DON'T USE COLORED TOOTHPICKS UNLESS YOU WANT FUNKY COLORED ROLLS.


TERIYAKI STICKS:

(for every 1lb of meat)
-Flank Steak
-1/3 cup Soysauce
-1/3 cup Sake
-1/3 cup Water
-1 cup Chopped Green Onions
-3 table spoons White Sugar
-1 hand full of Chopper Ginger
-Wooden Skewers


*Slice thin slices of beef opposite its grain.
*Mix all ingredients to make marinade; marinate overnight.
*Soak Skewers in water for at least 1 hour prior to skewering (so the sticks won't burn).
*Weave meat on the sticks, keep it as flat as possible.
*BBQ around 5 minutes each side.