“Involtini di Pollo al Salmoriglio”
From: Lidia’s Italian-American Kitchen
Yield : Makes 6 servings
Ingredients:
6 boneless, skinless chicken breast halves (about 5 ounces each)
½ cup fine, dry bread crumbs
¼ cup extra virgin olive oil
3 tablespoons chopped fresh Italian parsley
1½ teaspoons dried oregano, preferably the Sicilian or Greek type dried on the branch, crumbled
Salt
1 cup dry white wine
½ cup Chicken Stock or canned reduced-sodium chicken broth
¼ cup fresh lemon juice
1 teaspoon crushed hot red pepper
4 cloves garlic, peeled
Directions:
Cut each chicken-breast half in half crosswise on a diagonal, to yield two pieces of roughly equal size. Place two pieces at a time between two sheets of plastic wrap. Pound gently with the flat side of a meat mallet or the bottom of a small, heavy saucepan to flatten them slightly, to about ½ inch thick.
Toss the bread crumbs, 1 tablespoon of the olive oil, 1 tablespoon of the chopped parsley, 1/ 2 teaspoon of the oregano, and salt to taste together in a bowl until blended. Spread 1 teaspoon of bread-crumb mixture over each piece of chicken, reserving the remaining crumbs. Roll each chicken piece into a compact shape with the bread crumbs running in a spiral through the center and fasten securely with a toothpick.
Preheat the oven to 475° F.
Arrange the filled chicken breasts side by side in a 13× 9-inch, preferably flameproof baking dish. (There should be some space between the pieces of chicken.) Stir the wine, stock, lemon juice, hot pepper, the remaining 3 tablespoons olive oil, the remaining teaspoon of oregano, and salt to taste together in a small bowl. Pour into the baking dish. Whack the garlic cloves with the flat side of a knife and scatter them among the chicken pieces. Bake 10 minutes.
Top the chicken with the remaining bread-crumb mixture. Return to the oven and bake until the bread-crumb topping is golden brown, about 5 minutes.
If the roasting pan is flameproof, place it directly over medium-high heat, add the remaining 2 tablespoons parsley and bring the pan juices to a boil. Boil until lightly thickened, 1 to 2 minutes. (If the roasting pan is not flameproof, transfer the chicken rolls to a warm platter and pour the juices into a skillet before bringing them to a boil.) Remove the garlic cloves, or leave them in if you like. Gently transfer the chicken pieces to plates with a slotted spoon. Pull the toothpicks from the chicken without loosening the bread-crumb topping.
Pour the sauce around, not over, the chicken pieces, and serve immediately.
From: Lidia’s Italian-American Kitchen
Yield : Makes 6 servings
Ingredients:
6 boneless, skinless chicken breast halves (about 5 ounces each)
½ cup fine, dry bread crumbs
¼ cup extra virgin olive oil
3 tablespoons chopped fresh Italian parsley
1½ teaspoons dried oregano, preferably the Sicilian or Greek type dried on the branch, crumbled
Salt
1 cup dry white wine
½ cup Chicken Stock or canned reduced-sodium chicken broth
¼ cup fresh lemon juice
1 teaspoon crushed hot red pepper
4 cloves garlic, peeled
Directions:
Cut each chicken-breast half in half crosswise on a diagonal, to yield two pieces of roughly equal size. Place two pieces at a time between two sheets of plastic wrap. Pound gently with the flat side of a meat mallet or the bottom of a small, heavy saucepan to flatten them slightly, to about ½ inch thick.
Toss the bread crumbs, 1 tablespoon of the olive oil, 1 tablespoon of the chopped parsley, 1/ 2 teaspoon of the oregano, and salt to taste together in a bowl until blended. Spread 1 teaspoon of bread-crumb mixture over each piece of chicken, reserving the remaining crumbs. Roll each chicken piece into a compact shape with the bread crumbs running in a spiral through the center and fasten securely with a toothpick.
Preheat the oven to 475° F.
Arrange the filled chicken breasts side by side in a 13× 9-inch, preferably flameproof baking dish. (There should be some space between the pieces of chicken.) Stir the wine, stock, lemon juice, hot pepper, the remaining 3 tablespoons olive oil, the remaining teaspoon of oregano, and salt to taste together in a small bowl. Pour into the baking dish. Whack the garlic cloves with the flat side of a knife and scatter them among the chicken pieces. Bake 10 minutes.
Top the chicken with the remaining bread-crumb mixture. Return to the oven and bake until the bread-crumb topping is golden brown, about 5 minutes.
If the roasting pan is flameproof, place it directly over medium-high heat, add the remaining 2 tablespoons parsley and bring the pan juices to a boil. Boil until lightly thickened, 1 to 2 minutes. (If the roasting pan is not flameproof, transfer the chicken rolls to a warm platter and pour the juices into a skillet before bringing them to a boil.) Remove the garlic cloves, or leave them in if you like. Gently transfer the chicken pieces to plates with a slotted spoon. Pull the toothpicks from the chicken without loosening the bread-crumb topping.
Pour the sauce around, not over, the chicken pieces, and serve immediately.
