Tuesday, March 27, 2012

WELCOME BACK, HARDING UNIVERSITY STUDENTS!

THEY HAD FUN, FOR SURE!


THEY MADE ALSO:


INVOLTINI DI PETTO DI POLLO ALLA FIORENTINA CON SPINACI
CHICKEN BREAST ROLLS FLORENTINE STYLE WITH SPINACH



Ingredients for 6:

2 chicken breasts
150 gr ( 5 Oz) cooked spinach
30 gr (1 Oz) pine nuts
30  gr (1 Oz) grated Grana Padano cheese
50 gr ( 1 + ½ Oz) Extra Virgin Olive Oil
1 garlic clove
1 bay leaf
80 ml (2/3 cup) dry white wine
1 lemon juice
salt and pepper

Divide both breasts by two along the central bone. Clean them, taking off the little breast bone; first separate the two muscles that compose the breast though the layer of connective tissue; then slice them horizontally, doing a “spiral cut” and obtaining  large “scaloppines”. Beat them slightly with a meat tenderiser.
Chop the spinach, add the pine nuts and the grated cheese.
Place the filling on each scaloppini and roll them, fixing with a toothpick..
In a sauce pan warm up the olive oil with the garlic and the bay leaf. Add the chicken “pockets” and brown them all around. Then season with salt and pepper. Wet with the wine and let it to evaporate. Add the lemon juice, cover the pan and let cook completely.



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