by Kate Heyhoe
From Kate Heyhoe's A Chicken In Every Pot
It is said the ancient Greeks and Romans had much in common, not the least of which was a love for fine foods. Their modern day descendents carry on their epicurean appreciation, and this recipe features two of the finest ingredients of each culture: Greek kasseri cheese and Italian prosciutto. Here, pounded chicken breasts are rolled and stuffed with prosciutto, kasseri, and puréed sun-dried tomatoes, then simmered with earthy mushrooms in an herb-infused vermouth sauce. They make an elegant but easy dinner, served with a sautéed summer squash medley and crusty bread.
Look for Sun Dry Tomato Spread near the produce section, where sun-dried tomato products are sold. Or, make your own by puréeing oil-packed sun-dried tomatoes to a thick, spreadable paste. It's great on sandwiches and a spoonful enriches soups, sauces, and stews.
1 tablespoon butter
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
8 ounces sliced mushrooms
4 boneless, skinless chicken breast halves
4 teaspoons Sun Dry Tomato Spread
8 paper-thin slices prosciutto (about 4 ounces)
1/4 pound thinly sliced kasseri cheese
Flour for dredging
1 tablespoon canola oil
1/2 cup dry vermouth
Salt and freshly ground pepper
Garnish: Minced Italian parsley, or other fresh herb
1. Heat the butter and olive oil in a large skillet. Add the garlic and mushrooms. Sauté until the mushrooms begin to soften and just start to brown. Remove the mixture from the pan and set aside.
2. Pound the chicken breast halves until very thin, about 1/4-inch thick. Spread 1 teaspoon Sun Dry Tomato Spread on the inside of each chicken breast. Layer 2 slices of prosciutto on top, covering as much breast as possible. Place the kasseri slices on top of the prosciutto. Starting with the small end of the breast, roll up each piece like a jellyroll and secure with toothpicks.
4. Dredge each chicken breast lightly in flour, shaking off excess. Heat the canola oil in the skillet. Add the breasts and brown on all sides, about 6 minutes. Return the mushrooms to the pan, filling in the vacant areas between and around the breasts. Pour in the vermouth, cover and cook on low 6 to 8 minutes, depending on the size of the breasts. Season with salt and pepper to taste. (The cheese is salty, so add salt sparingly.)
5. Serve the chicken rolls surrounded by the mushroom sauce and garnished with parsley or other fresh herb. (Remove the toothpicks before serving.)
A Chicken In Every Pot
Global Recipes for the World's Most Popular Bird
by Kate Heyhoe
Photos and Styling by Thomas Way & Kate Heyhoe
Recipe reprinted by permission.
Copyright © 2004, Kate Heyhoe. All rights reserved.
This page created April 2004
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