Tuesday 22 November
We really prefer bone-in, skin-on chicken breasts, but keep a few bland boned and skinless types in the freezer for emergencies. Holt decided to made a virtue of necessity by whacking the chicken flat and rolling it up with stuffing.
We chiffonaded and sautéed a bunch of chard (stems first, then garlic, then leaves) from the garden, doused them with a little cream, seasoned them, and toothpicked the beaten breasts around the stuffing. We browned them in the hot pan, then turned down the heat, covered the pan, and simmered them with some chopped fresh tomatoes and a splash of wine until the chicken was good and done.
While the involtini were set aside in the warming oven, we made a pan sauce of the tomatoes, some heavy cream and butter, and there it was.
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