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Sunday, March 29, 2009

Caprese Chicken Rollatini

Caprese Chicken Rollatini

For the Chicken Rollatini:
  • 2 chicken breasts
  • 2 tbsp pesto sauce
  • A few slices of Mozzarella cheese
  • Balsamic Vinegar
  • cooking twine.
Recipe for the tomato Bruschetta can be found here

Directions:

1. You need to pound the chicken to about 1/8-1/4 thickness. The best way to do this either a)wrap your butting board in plastic wrap. Place one chicken breast in the center. Cover the chicken with an additional piece. or B) place chicken in a gallon sized ziploc bag and zip up. To evenly pound the chicken, start from the center of the chicken and work your way out. Repeat for 2nd breast.*note- if you are using a ziploc bag this can be tricky when the chicken becomes too big for the bag.

2. Take the tbsp of pesto sauce and spread on the chicken.

3. Add a slice of the mozzarella cheese. If you are slicing cheese by hand, try to make it as thin as possible. Don't add too much or it becomes impossible to roll.

4. Tie with cooking twine.

Chicken should look like this. I added too much cheese so it was coming out.

5. Put both chicken breasts on a baking sheet lined with tin foil (I sprayed with Pam for good measure). In a 350 degree oven let the chicken cook for about 40-45 minutes.

6. When ready to serve garnish with Bruschetta and a drizzle of Balsamic vinegar.

Been playing with photoshop. Which image is more appealing to you?
OVERALL: For my first attempt in a while at making an original dish I was really happy with this one. Originally I wanted to add the tomato into the rollatini as well, but decided that I'm not a fan of warm tomatoes.

My chicken was not thin enough. I spent probably 30 minutes pounding chicken with a frying pan (I don't have a meat pounder) while my roommate was watching T.V. So I probably should have gone a bit longer on both. My other mistake was using fresh Buffalo mozzarella cheese. When I checked up on the chicken, most of the cheese had melted out because it's like 80% water. I would used a sturdier mozzarella for this or perhaps skips the cheese in the middle and add it ontop halfway through cooking.

Also, the bruschetta was very good! It will probably be my go to recipe.

I was very happy with this meal and I'll keep working on perfecting it.

6 comments:

Wandering Coyote said...

That's pretty fancy college food, if you ask me! Looks excellent.

Speaking of college food, when I was in university, a standby for me was turkey sausage & Lipton Sidekicks. Don't ask. Anyway, I found some turkey sausage on sale and some Sidekicks for 99 cents and guess what I had for dinner tonight? It brought back a lot of memories...

Kaitlin said...

this sounds delish. also, the first pic looks better. :)

Alyse said...

@ Wandering- Lol, yeah but It was an experiment! It did take a while and not practical for every day dinner, but it was really yummy.

@Kaite- Thanks lovely :)

Stephanie said...

YUMMMMM, ya know, I'm not so good at pounding my chickens flat.. no matter how long I go at it with a meat pounder thingy. I just buy it in thin cutlet form now :) Lazy, I know, but I buy a LOT of it when it goes on sale and freeze 'em... muuuucchh easier. This looks crazy tasty, I'll have to try this out.

Marlow said...

Looks great!! I like the first pic better.

Have you ever tried balsamic glaze?

Alyse said...

@ marlow- That was the plan, but so much time was spent pounding the chicken that I scrapped that idea. How would you make it?