Sunday, July 2, 2006

Chicken Roll-Ups

I based these on something I saw Giada De Laurentiis do on Food TV. Of course I didn?t bother to check her recipe. And I gave it a name that I'm sure is much more white-trash than whatever she gave it (probably Florentine something-or-other). But here's how I do it, and they come out great!

chicken cutlets, either pounded flat between plastic wrap or purchased scallopini-style
1 pkge. frozen spinach
1 egg
parmesan cheese
thinly sliced ham or prosciutto (as many slices as will cover your chicken cutlets)
fresh or dried sage
chicken broth (I use the cartons)
about a 1/4 cup white wine
butter and extra virgin olive oil
2 Tblesp. flour
toothpicks or skewers -- not the dyed kind (will dye the chicken. Guess how I discovered this).

Lay out your thin cutlets, and cover each with the ham or prosciutto. In a separate bowl, mix the (rinsed and drained -- squeeze it well) spinach and 1 beaten egg, plus some salt and pepper and a handful of parmesan. Spread the spinach on the chicken. Roll the cutlets and pin the edges with toothpicks. Heat a small amount of olive oil in a skillet, and brown the rolled chicken on all sides. Place rolls in a casserole dish, and finish cooking in the oven for about 30 minutes at 375 degrees, or until done. Meanwhile, in the pan you browned in, add a bit more oil and a pat of butter and melt together. Add a tablespoon or two of flour until you have a roux. Add wine and chicken broth a little bit at a time, allowing sauce to thicken after each addition. Add until you have the consistency you want for your gravy. Add salt and pepper to taste, and sage or even poultry seasoning. Serve over chicken, with toothpicks removed (after it is cooked, the chicken will stay together).

Goes great with artichoke hearts with bleu cheese, and Jon Stewart.

1 comment:

  1. [...] was inspired by this post on the Home Cook’s blog to do another chicken roll-up with a creamy, lemony sauce. Theirs looked awesome, but I wanted just a straight hollandaise on [...]