Kitchen Moxy

You can make these chicken rolls with veal as well.  Stuffed with ricotta cheese, Parmesan Cheese,

Italian Chicken Rolls

parsley and mozzarella cheese – sure to delight even the most finicky eater.

Ingredients:

• 1 can of Italian plum tomatoes, drain sauce into a cup and chop tomatoes
• Add tomato sauce to liquid in canned tomatoes to make ½ cup
• 2 garlic cloves, grated or minced
• 1 medium – size green bell pepper, finely chopped
• 1 medium-size onion, finely chopped
• ¼ teaspoon dried oregano
• ¼ teaspoon freshly ground pepper
• 4 skinless, boneless chicken breasts, butterfly and pound to ¼-inch thickness
• 1 egg
• ½ cup ricotta cheese
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons chopped fresh flat leaf parsley
• 1 cup grated mozzarella cheese

 Directions

Preheat oven to 350 F

1. In a medium saucepan, combine tomatoes, tomato sauce, garlic, bell pepper, onion, oregano, and pepper. Bring to a boil, reduce heat and simmer for 15 minutes – stirring occasionally.
2. Butterfly each chicken breast and pound between two pieces of wax paper to ¼ inch thickness
3. In a small bowl, beat egg, blend in Ricotta, Parmesan cheese, ½ cup of mozzarella cheese and parsley
4. Spoon one-eighth of this mixture onto each piece of chicken, roll up chicken and secure with wooden toothpicks.
5. Spoon half the tomato sauce into an 8 inch square baking dish. Arrange chicken rolls in dish. Pour remaining sauce over chicken. Sprinkle remaining mozzarella cheese on top. Bake for 45 minutes.

Marsala wine is frequently used in cooking, and is especially prevalent in Italian restaurants in the United States. A typical Marsala sauce, for example, involves reducing the wine almost to a syrup with onions or shallots, then adding mushrooms and herbs. One of the most popular Marsala recipes is chicken marsala, in which flour-coated pounded chicken breast halves are braised in a mixture of Marsala, butter, olive oil, mushrooms, and spices.

Chicken Marsala
Ingredients:

• 2 Tablespoons butter
• 2 Tablespoons olive oil
• 4 skinless, boneless chicken breast halves, pounded to ¼ inch thickness.
  • Note: Easiest method: butterfly the chicken breast first and place between wax paper to pound.
• 4 shallots, onions or leeks finely chopped
• ½ pound of mushrooms, sliced
• ¼ cup dry Marsala wine
• ½ cup of cream
• 1 teaspoon lemon juice
• Salt and pepper to season

 Directions:

1. Pound chicken breasts according to notes above
2. In large skillet heat the olive oil until hot
3. Add chicken and sauté, about 3 – 4 minutes on each side until golden brown, remove and set aside
4. Melt butter in pan and add shallots, onions or leeks and mushrooms. Cook until mushrooms are lightly browned, about 3 – 5 minutes.
5. Add Marsala wine and bring to a boil, scrape any browned bits from bottom of pan with a spatula or spoon.
6. Add cream and lemon juice and return to a boil
7. Season with salt and pepper to taste.
8. Return chicken to pan and cook, turning in sauce for about 3 minutes to reheat and finish cooking.

Chicken Saltimbocca

Prosciutto and fresh sage are the key flavorings in a Saltimbocca.  You can purchase Prosciutto at any grocery store either in their deli or where specialty cheeses and meats are sold. Prosciutto is a a dry-cured ham that is usually very thinly sliced and served uncooked.  The moisture is “sucked” out of the ham, and dried (cured). The process of making prosciutto can take anywhere from nine months to two years, depending on the size of the ham. Sliced prosciutto is often served as an antipasto, wrapped around melon or asparagus. It is also eaten as an accompaniment to spring vegetables.  Not to be confused with pancetta, a product that is cured, and unsmoked, sliced thinly and used cooked similar to bacon in many recipes.

 Ingredients

• 2 tablespoons of finely chopped fresh sage or 1-1/2 teaspoon dried sage – or be creative and place one whole fresh sage leaf on top of the prosciutto
• ½ teaspoon pepper
• 6 skinless, boneless chicken breast halves, pounded between waxed paper to ¼ inch thickness
• 6 thin slices of prosciutto
• 4 tablespoons butter, melted
• 1/3 cup fine dry bread crumbs
• 2 tablespoons Parmesan cheese
• 2 tablespoons fresh chopped parsley or dried

 Directions

Preheat oven to 350 degrees

1. Sprinkle the sage and pepper over the chicken breasts.
2. Place a slice of prosciutto on top of chicken breasts. Roll up jelly-roll style and secure with a wooden toothpick
3. Place butter in a shallow dish.
4. In another shallow dish combine bread crumbs and parmesan cheese and parsley.
5. Dip chicken first in melted butter, then roll in crumb mixture
6. Place chicken in shallow baking dish and bake for 40 minutes until tender.
7. Remove picks and serve.