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Oct 24, 2010 07:16 PM

Your favourite, not too complicated, not too expensive, fancy enough for company meat dish please

I had planned a menu for a dinner party (with help from people here) but I tried the meat dish tonight for the first time and I was not that impressed.

I made pork tenderloin with a mustard glaze and caramelized apple. It was good but it didn't seem very fancy and it was a bit too much last minute fuss so I would be in the kitchen a while before the main course.

I am doing beef carpaccio for an hors d. then a seafood appetizer and a green salad so I was thinking I'd like the main to be pork or chicken but I"m open to brilliant ideas. What is your very most fav meat dish that is suitable for a proper plated meal.


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  1. Takes a bit of prep. but it's worth it:
    4 whole chicken breasts (boned) - figure about half a pound for each person
    1/2 cup butter
    1/2 tsp oregano
    1/2 tsp marjoram
    1/2 tsp chopped fresh chopped parsley
    1/4 pound jack cheese
    1 cup flour
    1 cup Sauterne
    Seasoned salt
    2 eggs, beaten
    1 1/2 cups bread crumbs
    Remove skins and membrane from the boned chicken breast and cut in halves (I like to butterfly them - make it easier to flatten them out) making eight pieces.
    Place each piece between two layers of plastic wrap and flatten with mallet to 1/8 inch thick cutlets.
    Sprinkle with seasoned salt
    Whip the butter until fluffy. Stir oregano, marjoram and parsely into the whipped butter.
    Cut cheese lengthwise into 8 pieces and spread each piece of cheese with the herb/butter mixture, using about a third to a half of the butter mixture.
    Place stick of cheese on each cutlet and roll up, tucking in ends to seal tightly as you roll.
    Coat rolled cutlets with flour and shake off excess, then dip in beaten egg, then roll in bread crumbs to coat.
    Place side by side in flat baking dish and bake (preheated 375 degree oven) for 20 minutes
    Melt the remaining herb butter, stir in the Sauterne and pour this over the rolled cutlets.
    Continue baking, basting occasionally for 15 minutes longer or until chicken is golden brown and tender.
    Serve with pan liquids spooned over top. Garnish with parsely sprigs.
    Just don't over cook it - chicken breast cooks pretty quickly and can over-cook quite easily.
    Use a digital thermometer to determine when the internal temperature indicates it's reached it's "safe to eat" temperature.
    This is a crowd pleaser of the first order.

    1 Reply
    1. re: todao

      OH MY GOSH! That sounds so good. Thanks for posting the recipe.

    2. very simple but delish - I had never used marjoram before. I love this Chicken Marjoram/Cherry tomatoes dish and it's pretty too.

      1. a couple of my favorites are:
        Chicken Marsala


        Chicken with Spinach and Feta
        this one you can either serve as a stuffed boneless chicken breast or with the chicken cut into smaller pieces.

        Saute some onion
        add some garlic
        add container of baby spinach leaves and allow to cook down
        when all of the livid has evaporated add some feta cheese (as much or little as you like
        add juice of 1/2 lemon
        put to side

        if you're wrapping a chicken breast around this, slice it in half to make it thinner and the wrap it around filling, using toothpick to keep it closed.
        Brown it on all sides then add some chicken stock to the pan and let it simmer until juices run clear.

        If you want to use cut up chicken in this dish then saute them seperately and mix them in with the filling.

        I sometimes add a little cooked rice to the filling mixture if I'm using cut up pieces.

        Good luck

        1. On the assumption that you're doing restaurant plating, you could go with either seared duck magret with your choice of sauce (cherry, morels, lacque etc) or chicken cooked sous-vide in butter. Both aren't particularly complicated and relatively inexpensive. The chicken is particularly so since it's controlled low temp boil in a bag which comes out amazingly well and is impressive for your guests because you're using a "modern" technique. You'll need a Ziploc, a big pot and a thermometer as basic equipment or you can use fancier stuff if you already have access to them.

          For land animal, beef short ribs or pork belly. Proto-bacon's just amazing regardless of how you want to prepare it (e.g. rub with salt and five-spice and then roast), and the short ribs work best in braising. Since you've already got a beef component, pork would be an alternative.

          1. Another possibility is a stuffed, rolled roast. All the time is spent on the prep side, and once the roast is done, you just need to let it rest and slice it. You can even make a sauce ahead of time and slide some pan drippings into it.

            1 Reply
            1. re: weezycom

              This is such an impressive looking dish too. I agree. I've done a rolled stuffed flank steak and really enjoyed how easy but very delish it was. I stuffed mine with spinach, motz cheese, roasted red pepper.