Text 17473, 82 rader
Skriven 2014-09-28 20:27:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: health 1
================
-=> Quoting Michael Loo to Nancy Backus <=-

 ML> Manufactured by Novartis Pharmaceuticals Corp. for Sandoz Inc.
 ML> How weird is that?

Basic marketing strategy: if you own two brands instead of one, you
have a bigger overall market share. Even if the original remains
high margin and the generic one is low margin, it is better to make
the low margin stuff yourself than somebody else, as long as it
makes some profit. It's like allowing President's Choice or Sam
Adams to rent your otherwise idle factory out for the third shift.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Bacon-Wrapped, Jalapeno Popper-Stuffed Grilled Chicken Breasts
Categories: Chicken, Cheese, Bacon, Chilies, Stuffing
  Servings: 4

      8 oz package cream cheese
    1/2 c  sour cream
      1    clove garlic minced
      4 oz can chopped, canned
           fire-roasted jalapenos
    1/2 c  finely shredded Parmesan
           cheese
           Kosher salt and freshly
           ground black pepper
      4    boneless, skinless chicken
           breast halves
      4 sl thick-cut bacon

Combine the cream cheese, sour cream, garlic, jalapenos, and
Parmesan cheese in a small bowl. Season to taste with salt and
pepper.

Using a sharp knife, butterfly the chicken breast halves: Slice
along the length of each breast, and, working parallel to the
cutting board, continue slicing until nearly all the way through
(but not completely), so that each breast opens like a book. 

Set each butterflied chicken breast half on a sheet of plastic wrap.
Cover with another sheet of plastic wrap and, using a meat pounder,
pound each breast to a 1/4-inch thickness. Remove plastic and trim
each chicken breast to form an even rectangle. Spread 2 tablespoons
of filling over each chicken breast, leaving a 1/4-inch border
around the edges. Roll each breast lengthwise, wrap with a strip of
bacon, and secure at 3/4-inch intervals with kitchen twine. Season
chicken all over with salt and pepper.

Light one chimney full of charcoal. When all the charcoal is lit and
covered with gray ash, pour out and spread the coals evenly over
half of coal grate, placing a drip pan in an area without direct
heat. Set cooking grate in place and cover grill Alternately, if you
are using a gas grill, pre-heat to medium- high. Allow to preheat
for 5 minutes. Clean and oil the grilling grate.

Place chicken directly on the grates on the cool part of the grill,
over the drip pan. On a gas grill, place chicken on the upper rack
to cook with the drip pan underneath. Watch chicken closely,
turning, to avoid flare-ups. When chicken is nearly done cooking,
while watching attentively, give it a final sear over direct heat,
making it doesn't catch fire, so the bacon fully crisps. Chicken is
done when it reaches an internal temperature of 155°F when checked
with an instant read thermometer.

Remove from grill and let rest for 5 minutes. Remove twine and
serve, passing extra filling for dipping.

Posted by: Jennifer Olvera

  From: Serious Eats                    
 
MMMMM-------------------------------------------------

YK Jim


... The nut maggots in organic almonds are healthy! They beat up roaches.

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