Tuesday, May 22, 2012

Greek Island Chicken Saltimbocca

This recipe won 3rd place at the Hell's Kitchin - Kitchen Floor Cook Off

I created this recipe based on a very similar dish I grew up with.  I remember my mom making this dish for company, and it was always a big hit. The "ooohhhhhhs, and ahhhhhh's" from our guests leaves me with happy memories.

I've recreated it, using my own twist.  I entered this dish into the Hell's Kitchen Cook Off and I placed 3rd!

**Note - the step by step pics were taken when I originally made this recipe, as you can see from the horrible pictures and color.  I've learned a few things since then not to mention I have purchased a much better camera!
Diana my college baby demanded I haven't made this in a very long time.  One of her favorites.  So what is a mom to do I ask?  You got it!
However, I altered the recipe just a smidgen by using black truffle instead of the sun dried tomatoesIt was was very good, The color was much darker, drab to be honest, however, still very tasty!
When I make this again...
I will be using the sun dried tomatoes as the original recipe states.**

Yield: 4-6 Servings
Here we go;

Ingredients:
3 medium to large boneless skinless chicken breasts

Sundried Tomato Roasted Red Pepper Sauce:
1/3 cup sun-dried tomatoe (in oil)
1/3 cup roasted red peppers
1 clove garlic pressed
1 tbsp extra virgin olive oil
3 tbsp water (use the reserved sun dried tomato water - see below)
1/4 tsp salt
1/8 tsp pepper
1/2 cup mayonnaise

Chicken Filling:
1/2 cup Soprassetta sausage diced (or any hard dried cured salami)
1/4 cup bread crumbs
1 tbsp fresh chopped parsley
1 tbsp fresh thyme (or 1/2 tsp dried)
1 clove garlic pressed
3 tbsp water
1/2lb  Kefalotiri cheese, thinly sliced (or any sharp hard cheese, like Parmesan/Pecorino Reggiano)
pinch of salt & pepper

Arugula Greens:
4 cups Arugula greens (1 pkg)
2 tbsp balsamic vinegar
1-1/2 tbsp olive oil
pinch of salt & pepper

Directions:
Take chicken breasts and fillet in half horizontally. Pound till flattened thin, cover and wrap with waxed or parchment paper (makes for much easier transport and rolling), set aside.  It takes but just a few minutes, trust me, "it's not rocket science" as Emeril say's. Just prep them all at once it takes literally about 5 minutes.



Sun-dried tomato & red pepper sauce:
Using a food processor, add the tomatoes which have been wiped from excess oil if preserved in oil, the peppers, garlic, oil, salt, pepper and water. Pulse till ingredients are smooth.  Add the tomato mixture to the mayonnaise, mix till thoroughly incorporated and chill till ready to use.

Preheat oven to 350F.

On a flat surface, place the flattened chicken breasts and season with a pinch of salt and pepper, lay the cheese slices evenly on the chicken.  Set aside.



In a saute pan over medium heat add the diced sausage and saute.  Once the sausage starts to "pop", add the garlic, stir for a few seconds.  Add the water and saute for about 1 minute or so till the water is almost gone.  Turn off heat.  Add the bread crumbs, herbs and pinch of salt & pepper.  Stir well. Mixture will be on the dry side.



Spread 1-1/2 tbsp of filling onto the chicken pieces. Roll the chicken breast jelly roll style and secure the end with a toothpick(s).  Set aside and continue with the rest of the chicken.



In a separate saute pan, add 3 tbsp of olive oil and heat pan.  Once hot, add the chicken seam side down and saute on all sides till golden brown.



Place the chicken in the preheated oven and bake 15-20 minutes till chicken has baked completely thru, remove. (I used an oven proof saute pan, but if you need to transfer to another oven proof pan, please pour the juices from the saute pan over the chicken to bake, you don't want to lose those amazing flavor).

In a medium bowl add the arugula greens.  Drizzle the balsamic vinegar, oil and pinch of salt.  Toss till greens are thoroughly coated.
Add the arugula greens to the bottom of serving platter and drizzle with a few tablespoons of the sun dried tomato sauce.



Lay the chicken rolls over the arugula greens and drizzle with more sun dried tomato sauce.

Wait for those accolades! Opa!



Till next time!
Dishin with Didi

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