Posted by: Anja | January 10, 2012

Stuffed Chicken Breast

Making this chicken recipe was the first time I made something resembling a roulade because usually I’m pretty picky about the stuffing. But this time of the year cries for something to be stuffed and since I’m not yet comfortable with the idea of stuffing a whole bird, I decided to take it a small step at a time, doing chicken roulades first. With a good stuffing. ;)

As most of you can probably tell, I’m more fascinated by Italian cuisine than the German one. Traditional German roulades are made with bacon, onions and pickles and though I don’t have anything against bacon and onion, you can hunt me with pickles. This Italian version with pine nuts, herbs and – best of all – cheese is so awesome for my tastebuds!

Stuffed Chicken Breast
idea adapted from Italian Food Forever

chicken:
6 large chicken breasts (originally thighs without bones)
6 slices of prosciutto
6 slices of provolone cheese
80g of breadcrumbs
100g of grated parmesan cheese
1 large egg
half a hand full of fresh basil
half a hand full of fresh parsley
30g of pine nuts
2-3 tablespoons of milk
salt
black pepper
2 tablespoons olive oil
2 tablespoons butter

sauce:
100ml of dry white wine
100ml of chicken broth
2 tablespoons butter
half a hand full of fresh basil

First step: Preheat the oven to 200°C/400°F. Chop the basil and parsley and mix in a bowl with the parmesan and breadcrumbs. Beat the egg and add it to the herb and cheese mixture. Add the pine nuts and some salt and pepper to season. Stir to combine everything. Add two tablespoons of milk and incorporate completely. Take a hand full of the mixture and make a fist. If it doesn’t stick together, add another tablespoon of milk and try again.

Second step: Beat the chicken breasts or thighs to form them into a thin rectangles (put plastic foil on top to keep the meat from damage). On every breast, put a slice of prosciutto and provolone cheese, then form a thin roll of the filling and add that on top. Roll the breast around the filling and secure in place.

Third step: Heat a large pan to medium-high heat and melt the butter. Add the olive oil. Brown the chicken roulades from each side for a short time. Put them into a large casserole dish and put the dish into the oven for 25 minutes.

Fourth step: Don’t throw away the remnants of browning the chicken but melt the remaining two tablespoons of butter instead. Add the chicken broth and white wine and let everything simmer until it is reduced by half. Add the basil and keep warm until the chicken is done. Cut the chicken into slices when retrieved from the oven and serve with the sauce immediately.

The sauce is pretty thin, it’s more like an additional taste for the meat than an actual sauce. But I’m not exaggerating when I say that it fits exceptionally well. To go with this dish, I’d serve potatoes and some kind of veggies (which I forgot to do when I made this ;) ).

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