Rolled Fillets of Breast of Chicken with Pork and Rosemary Filling
From darbar 16 years ago
- 25 minutes to make
- Serves 6
Lay the larger part of the chicken breast on a cutting board and hold it down with your hand flat. Run a sharp knife about halfway up through the entire breast to create two thinner pieces.
Ingredients
- 2 garlic cloves shopping list
- 2 tablespoons vegetable oil shopping list
- ½ pound ground pork shopping list
- salt shopping list
- black pepper, ground fresh from the mill shopping list
- 2 teaspoons fresh rosemary leaves or 1 teaspoon dried shopping list
- 2 whole chicken breasts, filleted (cut the big part in half, thickness-wise) shopping list
- 2 tablespoons butter shopping list
- Sturdy round toothpicks shopping list
- ½ cup dry white wine shopping list
How to make it
- Lightly mash the garlic with a heavy knife handle, just hard enough to split the skin, which you will remove and discard. Put the garlic in a skillet together with the oil, turn on the heat to medium, and cook the garlic until it has become colored a pale gold. Add the ground pork, salt, pepper, and the rosemary leaves. Cook for about 10 minutes, stirring and crumbling the meat with a fork. Discard the garlic and, using a slotted spoon or spatula, transfer the meat to a plate.
- Lay the chicken fillets flat on a work surface and sprinkle with salt and pepper. Spread the pork filling over the fillets, and roll up each fillet tightly. Fasten each roll with a toothpick inserted lengthwise.
- Ahead-of time note. The rolls can be prepared up to this point several hours in advance.
- Spoon off most of the fat from the pan in which you cooked the pork. (If you made the chicken rolls some time in advance, degrease the pan at that time, and reserve the juices in the pan for when you are ready to resume cooking.) Add the butter, turn the heat on to medium high, and when the butter foam begins to subside, slip in the chicken rolls. Cook them briefly, about 1 minute altogether, turning them to brown them all over. Transfer to a warm serving platter, using a slotted spoon or spatula, and remove the toothpicks.
- Add the wine to the skillet, and while it simmers briskly for about half a minute, use a wooden spoon to scrape loose cooking residues from the bottom and sides of the pan. Pour the cooking juices over the chicken rolls and serve at once.
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Reviewed by 5 people-
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frankieanne
in Somewhere loved it
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Yum!
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in Framingham loved it
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