Okay, was this recipe perfect? No. But it was my second attempt at chicken roulade. The first time, it was bad. I did not pound out the chicken enough, and had to cook the chicken more, and the cheese just crazy melted and the whole thing was just not yummy...so, I have some advice this time...
1) Do not use toothpicks. The recipe calls for twine or wire...use it!
2) Make sure you actually pound out the chicken as thin as it says. 1/4 of an inch is what it told me, and even with a ruler, it doesn't necessarily work. Just...make...it...really...thin...
2 chicken breasts, again, make sure you pound it out hard...the thinner, the better...
Enough prosciutto to cover each chicken breast. I bought 1/2 lb, very thinly sliced, and have left overs.
Salt and pepper to taste
16 oz. Fresh Spinach, cooked down and drained
2 eggs, beaten
3/4 C. Ricotta Cheese
1/4 C. Parmesan Cheese
3 T. Garlic
1 T. Dry Oregano
Salt and Pepper to Taste
1 C. White Wine
4 T. Marsala
Preheat the oven to 350 degrees.
Pound out the two chicken breasts. The thinner, the better. Do this between two plastic wrap pieces, or in one large sandwich bag.
Salt and pepper each. Add the prosciutto as a layer to the chicken. Each chicken piece should have it's own layer.
Mix the spinach, cheeses, garlic, eggs, salt, pepper and oregano. Mix it together, well.
Spread the spinach/cheese mixture on the chicken/prosciutto. Roll it up, tie it up with twine. If necessary, poke it with tooth picks, but that is a total last resort....
Sear 4 sides of the chicken. Remove the chicken rolls, add the wine and Marsala to the dish. Bring to a boil. Replace the chicken. place in the dish with the wine sauce. Put in the oven for 20 minutes.
Take out of the oven, place chicken in a dish.
Add a stick of butter to the wine mixture. Mel it, add salt, pepper, and parsley.
A bunch of Green Beans
Sliced Almonds (roasted or not, no worries)
1/4 stick of butter
2 T. Olive Oil
Add butter and oil to a pan. Add green beans. Get to a point when they are browning. Turn off heat. Add almonds.
My take: Yummy!!!
We wait for Matthew