Involtini Di Pollo(Stuffed Chicken Breasts)

* Exported from MasterCook *

Involtini Di Pollo (Stuffed Chicken Breasts)

Recipe By : The Little Dishes of Italy: Antipast
Serving Size : 4 Preparation Time :0:00
Categories : Antipasto Poultry
Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large chicken breast -- bone, skin & halve
For the stuffing:
1 cup Italian bread -- remove crust; shred
1/2 cup chicken stock
2 teaspoons unsalted butter
3 green onions -- white & 1" green
thinly sliced
1 teaspoon fresh sage -- chop, or 1/2 tsp.dry
1 teaspoon fresh Italian parsley -- chopped
Salt
freshly milled black pepper
2 slices boiled ham
1 tablespoon unsalted butter
1 tablespoon olive oil
2 tablespoons all-purpose flour -- heaping
1 cup chicken stock
1/4 cup dry white wine
fresh Italian parsley -- chopped for garnish

Preheat an oven to 350 degrees F. Place each chicken breast half
between two sheets of waxed paper. Using a meat mallet or the dull side
of a cleaver blade, press down and then push out from the center of each
breast half, flattening it out evenly. Do not overpound or the breasts
will break apart.

To make the stuffing: soak the bread in the stock until it is softened,
two to three minutes. Meanwhile, in a skillet melt the butter over
medium heat. Add the green onions and sautee, until softened but not
browned, about three minutes. Place the green onions in a mixing bowl.
Squeeze the excess stock from the bread; discard the stock. Add the
bread to the bowl, along with the sage, parsley, and salt and pepper to
taste and mix well. Taste for seasoning.

Place a slice of ham on each of the flattened chicken breast halves.
Divide the bread stuffing between the two breasts, spreading it over the
ham. Roll up each breast from a narrow end; the opposite end should
remain uncovered and slightly overlap the roll. Tuck in any stuffing
that may have leaked out of the ends; the ham slice will prevent
stuffing from leaking out of the center of the chicken roll. Using
cotton kitchen string, tie the rolls closed in the same fashion that a
roast is laced. Toothpicks can be used to fasten the ends securely.

Melt the butter with the olive oil in a skillet over medium heat.
Meanwhile, dredge the chicken rolls in the flour and set aside. When
the skillet is hot enough to make the chicken rolls sizzle, add them.
Brown on all sides for no longer than five minutes. Prolonged sauteing
will toughen the delicate breast meat. To turn the rolls, gently slide
a spatula under them to prevent rupturing.

Transfer the sauteed breast rolls to a casserole just large enough to
accommodate them, but with enough room to keep them from touching. Set
the skillet aside for later deglazing. Pour the stock over the breasts,
cover tightly, and place in the preheated oven. Bake until the breasts
are just cooked through but still juicy, 20 to 25 minutes. Overcooking
by even five minutes will dry them out. Remove from the oven, and
transfer the rolls to a cutting board, reserving the liquid in the
casserole. Remove the string and toothpicks and let stand for five to
ten minutes.

Meanwhile, heat the pan drippings that remain in the skillet in which
the breasts were sauteed. Add 1/2 cup of the stock from the casserole
and bring to a simmer, using a wooden spoon to dislodge any bits stuck
to the pan bottom. Add the wine and continue to simmer to evaporate the
alcohol. Taste for salt.

Cut each of the stuffed breasts crosswise into five or six slices and
arrange on a serving platter. Pour the hot pan juices over them. Serve
warm or hot.









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NOTES : c 1996 thrive@the healthy living experience
all recipes: "The Little Dishes of Italy: Antipasti" by Julia Della
Croce c 1993

A very pretty and easy to prepare appetizer. The boned chicken
breasts, stuffed and rolled closed before cooking, produce little
circles of juicy breast meat surrounding an herb-speckled disc of savory
stuffing