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| Involtini di Pollo (Sausage Stuffed Chicken Breasts) |
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| Ingredients |
2 bunches of fresh spinach
1 garlic clove
1/2 C onion, chopped
2 shallots, chopped
olive oil
1/4 C dry marsala
1/4 C chicken stock
1 lb Italian sausage
1 egg
1/2 C parmesan cheese
8 chicken breasts
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| Method |
| Bring about 1 inch of water to a boil. Drop in the washed spinach
and blanch.
When wilted, drain the spinach through a sieve and run under cold
water to cool completely.
Squeeze out as much liquid as possible and chop finely.
Sauté the finely chopped garlic, onions and shallots in 2 tablespoons
of olive oil. Adjust the heat, so the garlic does not burn.
When onion are translucent, add the sausage.
Stir well to break up the sausage and cook over medium heat until it
loses its pink color.
Add the chopped spinach and season to taste with salt and pepper.
Take off the heat and stir in egg and grated parmesan.
Set mixture aside to cool.
Skin and bone each of the chicken breasts.
Butterfly them by cutting almost in half horizontally.
Place filling in the center of each breast and roll tightly to enclose
the filling.
Dredge the filled breasts with flour, shaking off any excess.
Heat two ounces of butter and two ounces of olive oil in frying pan.
Sauté the chicken for 8 - 10 minutes until it is lightly browned on all
sides.
Add chicken stock and 1/4 cup dry marsala (Florio).
Let sauce reduce, then float four ounces of cold butter. |
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