RobotKrieger @kriegerrobot - Twitter Profile

about 16 hours ago

Crispy Stuffed Chicken Rolls with Spinach, Whipped Feta & Hot Honey Drizzle Serves: 4 • Prep: 25 minutes • Cook: 25 minutes • Total: about 50 minutes Ingredients For the chicken 4 boneless, skinless chicken breasts 1 tsp salt 1/2 tsp black pepper 1/2 tsp garlic powder 1/2 tsp paprika 1 tbsp olive oil For the spinach feta filling 1 tbsp olive oil 2 garlic cloves, minced 4 cups fresh spinach 1/2 cup crumbled feta 1/3 cup cream cheese or ricotta 2 tbsp grated Parmesan 1 tbsp chopped parsley or dill Pinch black pepper Pinch chili flakes, optional For the crispy coating 1/2 cup all-purpose flour 2 large eggs, beaten 1 1/2 cups panko breadcrumbs 1/3 cup grated Parmesan 1/2 tsp paprika 2 to 3 tbsp olive oil or melted butter for brushing For the whipped feta 4 oz feta 3 tbsp Greek yogurt 2 tbsp cream cheese 1 tsp lemon juice 1 tbsp olive oil 1 to 2 tbsp water, as needed For the hot honey drizzle 1/4 cup honey 1 to 2 tsp hot sauce 1/4 tsp red pepper flakes 1 tsp apple cider vinegar or lemon juice Instructions 1. Prep the chicken Place each chicken breast between sheets of plastic wrap or parchment. Pound to an even 1/4- to 1/2-inch thickness. Season both sides with salt, pepper, garlic powder, and paprika. 2. Make the filling Heat 1 tbsp olive oil in a skillet over medium heat. Add garlic and cook for 20 seconds. Add spinach and cook just until wilted, about 1 to 2 minutes. Remove from heat and let cool slightly. Squeeze out excess moisture and chop. In a bowl, mix spinach, feta, cream cheese or ricotta, Parmesan, parsley or dill, black pepper, and chili flakes if using. 3. Fill and roll Divide the filling among the chicken breasts. Spread it over each piece, leaving a small border around the edges. Roll up tightly like a roulade and secure with toothpicks if needed. 4. Bread the rolls Set up 3 bowls: flour in one, beaten eggs in one, and panko mixed with Parmesan and paprika in the third. Roll each chicken piece in flour, then egg, then the breadcrumb mixture, pressing gently so it sticks. 5. Bake or pan-fry then bake Oven method Preheat oven to 400°F (200°C). Place rolls seam-side down on a lined baking tray. Brush with olive oil or melted butter. Bake for 22 to 28 minutes, until golden and cooked through to 165°F (74°C). Extra-crispy method Sear the breaded rolls in a skillet with a little oil for 2 minutes per side until golden. Transfer to the oven and bake at 375°F (190°C) for 12 to 15 minutes until fully cooked. 6. Make the whipped feta Blend feta, Greek yogurt, cream cheese, lemon juice, and olive oil until smooth. Add 1 to 2 tbsp water as needed until creamy and spreadable. 7. Make the hot honey In a small saucepan or microwave-safe bowl, warm the honey. Stir in hot sauce, red pepper flakes, and vinegar or lemon juice. 8. Serve Let the chicken rest for 5 minutes. Slice into thick rounds. Spoon or swipe whipped feta onto the plate, arrange chicken slices on top, and drizzle with hot honey. Finish with extra herbs if you like. Tips Drain the spinach well so the filling stays creamy, not watery. Pound the chicken evenly so it rolls neatly and cooks at the same rate. Use panko for the crispiest crust. If the rolls want to open, chill them for 10 minutes before breading.

ann_ann886's tweet photo. Crispy Stuffed Chicken Rolls with Spinach, Whipped Feta & Hot Honey Drizzle

Serves: 4 • Prep: 25 minutes • Cook: 25 minutes • Total: about 50 minutes

Ingredients
For the chicken
4 boneless, skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp paprika
1 tbsp olive oil
For the spinach feta filling
1 tbsp olive oil
2 garlic cloves, minced
4 cups fresh spinach
1/2 cup crumbled feta
1/3 cup cream cheese or ricotta
2 tbsp grated Parmesan
1 tbsp chopped parsley or dill
Pinch black pepper
Pinch chili flakes, optional
For the crispy coating
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups panko breadcrumbs
1/3 cup grated Parmesan
1/2 tsp paprika
2 to 3 tbsp olive oil or melted butter for brushing
For the whipped feta
4 oz feta
3 tbsp Greek yogurt
2 tbsp cream cheese
1 tsp lemon juice
1 tbsp olive oil
1 to 2 tbsp water, as needed
For the hot honey drizzle
1/4 cup honey
1 to 2 tsp hot sauce
1/4 tsp red pepper flakes
1 tsp apple cider vinegar or lemon juice

Instructions
1. Prep the chicken
Place each chicken breast between sheets of plastic wrap or parchment.
Pound to an even 1/4- to 1/2-inch thickness.
Season both sides with salt, pepper, garlic powder, and paprika.
2. Make the filling
Heat 1 tbsp olive oil in a skillet over medium heat.
Add garlic and cook for 20 seconds.
Add spinach and cook just until wilted, about 1 to 2 minutes.
Remove from heat and let cool slightly.
Squeeze out excess moisture and chop.
In a bowl, mix spinach, feta, cream cheese or ricotta, Parmesan, parsley or dill, black pepper, and chili flakes if using.
3. Fill and roll
Divide the filling among the chicken breasts.
Spread it over each piece, leaving a small border around the edges.
Roll up tightly like a roulade and secure with toothpicks if needed.
4. Bread the rolls
Set up 3 bowls: flour in one, beaten eggs in one, and panko mixed with Parmesan and paprika in the third.
Roll each chicken piece in flour, then egg, then the breadcrumb mixture, pressing gently so it sticks.
5. Bake or pan-fry then bake
Oven method
Preheat oven to 400°F (200°C).
Place rolls seam-side down on a lined baking tray.
Brush with olive oil or melted butter.
Bake for 22 to 28 minutes, until golden and cooked through to 165°F (74°C).
Extra-crispy method
Sear the breaded rolls in a skillet with a little oil for 2 minutes per side until golden.
Transfer to the oven and bake at 375°F (190°C) for 12 to 15 minutes until fully cooked.
6. Make the whipped feta
Blend feta, Greek yogurt, cream cheese, lemon juice, and olive oil until smooth.
Add 1 to 2 tbsp water as needed until creamy and spreadable.
7. Make the hot honey
In a small saucepan or microwave-safe bowl, warm the honey.
Stir in hot sauce, red pepper flakes, and vinegar or lemon juice.
8. Serve
Let the chicken rest for 5 minutes.
Slice into thick rounds.
Spoon or swipe whipped feta onto the plate, arrange chicken slices on top, and drizzle with hot honey.
Finish with extra herbs if you like.

Tips
Drain the spinach well so the filling stays creamy, not watery.
Pound the chicken evenly so it rolls neatly and cooks at the same rate.
Use panko for the crispiest crust.
If the rolls want to open, chill them for 10 minutes before breading.

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🔞ninicoco @butchwolfwood

about 22 hours ago

god i need more bad sex in fics immso serious

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Lana the Bug 🪲💕

@lanabeesfw

about 16 hours ago

Scientists have discovered a new spider called the Ballista Spider and its the most insane thing ive ever seen. It creates a tiny spring loaded lure for a specific type of aggressive tree ant, covering the lure in pheromones, and when the ant bites the lure it cuts the thin webbing holding it and launches the ant into the air at 1,300 meters per second squared, and into its web high above the other ants. Which is absolutely crazy. Not only is it one of the only spiders ever to use extremely elastic webbing to create a spring loaded trap specifically meant to be triggered by the prey, but it is one of the only spiders ever to adapt its entire hunting system for one specific type of prey! It also has the strongest and most elastic webbing we’ve ever seen, because the ants have have special feet that firmly stick them to surfaces, so the web has to be able to launch an ant with strength of multiple times the ants body weight!!