Friday, July 2, 2010
Braciola di Pollo: Stuffed Boneless Chicken with Sundried Tomatoes & Summer Herbs
The first lesson I learned was that you should always COVER your chicken breast with something before whacking away at it with a meat mallet. That was followed shortly by the realization that over-stuffing the chicken breasts probably wasn't the best idea. And then I rounded the experience out by nearly impaling myself with the dullest toothpick I've ever encountered.
My oh my, how things change.
I haven't stuffed a chicken breast with anything in a very long time, though I've actually developed some pretty mad skillz for using toothpicks. And I've gotten pretty good with a meat mallet.
But, stuffed chicken (albeit not breasts) really IS the point of this post. So, I'd better get on with that.
The inspiration for this dish hearkens back to a chicken roll recipe from Mario Batali that we came across online a few months back. It was a boned chicken, stuffed with veal, pork, and ham and roasted in the oven until it was crisped and browned. I liked the idea of a "boneless chicken roll," so I decided to play with the flavors.
We actually learned to debone poultry when we tackled Julia Child's Pate de Canard en croute for a cooking challenge last summer. It was a skill I was pretty proud to have developed (especially since a number of chickens were sacrificed along the way in order for me to gain confidence with the process). But, I hadn't put it to good use in quite a while. So, I figured a little bit of experimenting would get me back into practice.
Inspired by the summer weather, I decided to go with a stuffing that was lighter and far less meat heavy. I happened to have a few dehydrated Principe Borghese tomatoes leftover from last summer's harvest on hand.
Braciola di Pollo: Stuffed Boneless Chicken with Sundried Tomatoes & Herbs
This post is part of our Summer 2010 Herb Series: Using and Preserving Herbs. Stay tuned every Friday for more hints, tips and tricks on how to use summer's bounty!
We're also excited to announce that, starting next Friday, we'll be featuring guest posts from some of our favorite food blogger friends as part of the herb series. First up on July 9th -- Amy from Very Culinary!
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