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January 08, 2008

Iron Chef Berry rides again

The other day Alene and I made a terrific chicken dish. It goes like this.

Take some stale bread -- we used gluten-free toast left over from the previous day's crab feast -- and make it into breadcrumbs in the food processor. Also chop some mushrooms and parsley. Mix it all together in the food processor and add some hard Italian cheese. We used Pecorino Romano, but Parmesan, Asiago or Cacciacavallo would work well too. We added a bit of garlic too, but you can omit this if you don't like garlic.

Now take two whole boneless chicken breasts -- the kind with both breast halves still attached. You can get bone in, bone them out and save the bones for stock if you like. Put them skin side down on a citting board, season with salt and pepper and put the bread crumb-mushroom mixture along the center of one. Lay the other on top and pin together around the edge with toothpicks, or tie with buther's twine. You chould get a fat sausage-shaped thing.

Brown this in a hot pan with a little olive oil until nice and crispy, then finish in an oven at, oh, 375 for about 20 minutes, until the chicken is just cooked through. If your pan can take it, just pop the whole thing into the oven.

When done, remove the chicken roll, ballotine or involtino or whatever you want to call it, to a platter to rest while you make the sauce.

Deglaze the pan with a little white wine, reduce, add a little butter and heat through.

Now slice the roll into thick slices to expose the lovely filling, and serve with a bit of the sauce over.

We had it with balsamic roasted brussels sprouts, and rice.

It was even terrific as leftovers the next day!

Posted by Berry at January 8, 2008 10:02 AM

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