Thursday, October 8, 2009

Italian Chicken Roll-Ups

Well these were fun and different.  I particularly like the cooking technique -- they're steamed in foil. 

Italian Chicken Roll-Ups (serves 4)
4 thin chicken breast pieces (I halve my breasts horizontally)
1/2 c filling -- this is really whatever you want -- pesto, sun dried tomato something, etc.
4 sheets aluminum foil

1/4 c toasted pinenuts (we toast ours in the hot air popper -- thanks Alton!)
1/4 - 1/2 c chopped fresh herbs (I used basil & tarragon)
2 scallions
zest & juice of 1 lime
1 t olive oil (just enough to help hold it together but not enough to make it loose)
salt to taste
  1. Start water to boiling in the bottom of whatever you use for steaming.
  2. Combine filling ingredients in food processor and chop to a rough paste.  
  3. Lay a piece of chicken on a piece of foil.  Spread 1-2T of filling all over the top.  
  4. Roll up the chicken (length-wise).
  5. Wrap the foil around it tightly, twisting the ends to secure it.  You'll end up with something that looks like a Christmas cracker.
  6. Place foil packets in the steamer basket and steam for 10 minutes.
  7. Carefully remove from the steamer and check to make sure they're fully cooked by piercing it with a wooden skewer.
  8. Slice into roulades.
The Verdict:  B+
These were quite tasty.  I needed to work on my filling just a touch.  Next time I will also pound my chicken to a more even thickness before rolling.  All in all though, it was quick and easy.  The chicken was moist but fully cooked, and the presentation was nice.

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