Thursday, February 23, 2023

Flattened chicken breast stuffed with red pepper and spinach with spaghetti 



Chicken rolls are not in themselves a typical Italian recipe, nor of other countries, as far as we know. As with all rolls, it is simply a dish so widespread in time and space that its origin has been lost. But (just for a change) the oldest historical trace is Italian, reported by Maestro Martino da Como in a 😜 recipe book of 1400. In this case they are generic meat rolls, but the rolls, you know, have always been made with everything: every type of meat, fish, pasta, leaves and various vegetables. As far as chicken rolls are concerned, in Italy there are dozens of varieties. After all, there are endless recipes of stuffed birds (chickens, geese, guinea fowls, pigeons, turkeys, ducks, etc.) typical of each region, none excluded.

The Stuffed Chicken Breast is an easy but succulent recipe, which will make you look great even in the case of a dinner with guests. Stuffed with a rich filling based on crumb softened in milk, parmesan, garlic and various aromatic herbs, the Stuffed Chicken Breasts are then cooked in a fresh tomato sauce, which softens the meat making it juicy and tasty. Moreover, like all chicken breast recipes, this one also lends itself very well to being prepared in advance and then slightly heated only at the time of service, thus allowing you to enjoy dinner without too much stress.

What I present today then, is a version of Stuffed Chicken Breast in a pan with a stringy heart, because I decided to add diced cheese to the filling that make the filling even softer and creamier, but you can add or replace the ingredients of the recipe depending on the ingredients you will have available in the kitchen, including vegetables. And now everyone in the kitchen and fasten our aprons: today we enjoy together this succulent Stuffed Chicken Breast!

Stuffed Chicken Breast is a Second Meat Dish rich in flavors and perfect for any occasion. Tender, juicy and irresistible, let's see together how to prepare it!

Ingredients

8 slices of chicken
350 g spinach
120 g grated parmesan cheese flakes
40 g butter
2 cloves of garlic
Dry white wine
Rosemary
Nutmeg
Pepper
Extra virgin olive oil

Preparation
Peel and wash the spinach carefully, drain very well and chop them into small pieces on the cutting board with a knife. Melt 3/4 of butter (about 30 g) in a pan, drop the spinach, add a pinch of salt and cook with the lid on 5-6 minutes over moderate heat, stirring several times.
Roll out the chicken slices and flatten them with a meat tenderizer. Arrange on each a little spinach and parmesan flakes, scented with  grated nutmeg, then roll the meat as a roll. Secure everything with two toothpicks or (much better) with kitchen twine. Chop the garlic and let it color in a pan over low heat with 3 tablespoons of oil and two sprigs of rosemary. Arrange the chicken rolls in the pan and brown them for a couple of minutes, turning them over a slightly lively fire. Then wet them with a small glass of wine (about 100 ml), add a pinch of salt and cook with the lid on over medium-low heat for about 25-30 minutes (the times depend on the thickness of the meat, the fire and the type of pot). If the cooking stock should dry out too much, add a few tablespoons of boiling water. When the chicken rolls are cooked, remove them from the pan and place them on the serving dish. Then deglaze (melt) the cooking stock and the crusts attached to the pan on a very sweet fire (using a spatula) until it has reached the density of a syrup. Add a couple of curls of butter, a puree of freshly ground pepper, mix and use the sauce to sprinkle your chicken rolls and spaghetti.


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