You may recall this photo from the first post on the Italian cuisine I love. It’s one o f the photos supplied by the Ruffino Wine Company and one of my favourites from the book. I made the Rolled Breast of Chicken and it was delicious. This is a great meal when served with the following recipe for Cavolo nero, and of course some Italian wine!
Rolled Breast of Chicken.
- 2 tbsp onion, minced
- 2 cloves garlic minced
- 2 tbsp oil
- 4 sweet italian sausages (I used spicy…because some like it hot!)
- 1/4 cup fresh white breadcrumbs
- 1 tbsp parsley, chopped
- 1 tsp tarragon
- 2 large chicken breasts
- 2 tbsp butter
- 1/2 cup dry white wine
- salt & pepper
Cut the chicken breast horizontally in half.
Heat the oil in a skillet, add garlic and onion and saute or 1 minute. Strip sausage out of the casing, add to skillet and cook until well browned, breaking up any lumps with a fork.
Remove sausage, onion and garlic with a slotted spoon and discard all but one tablespoon of fat from the pan.
Mix sausage, onion and garlic with breadcrumbs, parsley, tarragon, salt and pepper and put a pat of this stuffing on each of the chicken pieces.
Roll them up, tuck in the ends and secure with toothpicks or string. Add butter to skillet, saute the chicken rolls until browned on all sides – two or three minutes.
Remove rolls from skillet to a hot serving platter and remove thread or toothpicks. Add wine to skillet, delglaze quickly and pour sauce over rolls.