January 11 Newsletter
Greetings from New York City!
I've been on a chicken kick this week, cooking and eating every sautéed, deep-fried, baked and rolled variety of poultry on the planet.
Chicken roulades, which is just a fancified way of describing chicken breasts that have been pounded thin and then stuffed and rolled with a filling, are my latest obsession. This recipe for sundried tomato and prosciutto-stuffed chicken roulades has yet to make an appearance on Just a Taste, although I imagine its online debut is looming. I've focused on technique rather than specific ingredients, as the whole beauty of roulades is their ability to embrace endless fillings.
(1). Begin by pounding chicken breasts until they are about 1/4-inch thick, and then add your filling. I use a blend of sundried tomatoes, olives, garlic and breadcrumbs for a Mediterranean-style tapenade, plus a few thin slices of prosciutto. Roll up and secure the chicken breasts with toothpicks. (Note: Please pardon the heinousness of this photo. Raw poultry = not pretty.)
(2). Next, cook the roulades in olive oil (or, dare I say, bacon fat) in a large skillet, searing them on all sides until the chicken is fully cooked (165°F).
(3). Allow the roulades to rest for 5 minutes so that the juices stay intact.
(4). Slice and serve the roulades with your choice of sides.
(5). Beer, and a bottle of chilled Pinot Grigio, aren't bad accompaniments either.
On Next Week's Menu...
Next week, the Super Bowl fun begins with a one-dish meal fit for any-size crowd. Plus, a few ideas for entertaining with ease for a seriously gourmet game day.
Until then, get the party started with three finger-friendly appetizers below!
