Panko Crusted Rollatini

This is a great recipe to make with the guarantee of leftovers or for a friend who is in town and might be visiting. It’s fairly simple but has a number of steps – the end result is a delicious and filling Italian inspired meal. The ingredients used can always be swapped around for a more customizable culinary experience and the recipe can always be doubled to serve a larger dinner party.

(Ingredients)

Garlic Powder, Salt, Black Pepper, Red Pepper Flakes, Dried Oregano

Grated Parmesan Cheese

Olive Oil

Corn Starch

Panko Bread Crumbs

Toothpicks

Pastry Brush

(6) Thin Sliced Chicken Breasts

(6) Slices of Prosciutto Di Parma

(6) Slices of Deli Mozzarella

Low Sodium Chicken Broth

Red Wine

Marsala Wine

Mushrooms

(Directions)

– Pre-heat oven to 375 degrees.

– In a shallow baking dish place ¼ cup of red wine and a ¼ cup of chicken broth.

– Sprinkle in garlic powder, black pepper and a drizzle of olive oil and set the dish off to the side.

– Now take each chicken breast and lay out flat in front of you, take one piece of prosciutto and place on top of chicken, then a piece of mozzarella and place on top of the prosciutto.

– Roll up tightly the chicken and secure with two to three toothpicks.

– Now with the pastry brush coat each Rollatini all the way around with a thin layer of olive oil and season lightly with salt.

– In a separate dish you will combine a cup of panko bread crumbs, a sprinkle of the parmesan cheese along with a sprinkle of black pepper and dried oregano.

– Take each roll and dunk into the panko mixture, turn and press mix into the chicken till it’s fairly covered then lay gently into the baking dish.

– Drizzle small amount of olive oil over the rolls to help them brown.

– Now place the baking dish uncovered into the oven.

–  While the chicken is cooking you can make the mushroom sauce.

– In a saucepan bring ½ cup of red wine and a ½ cup of Marsala wine to a simmer.

– Throw in the fresh mushrooms and put heat on low.

– Season the sauce with red pepper flakes, garlic powder and black pepper.

– Simmer till mushrooms have softened.

– Now gradually whisk in a table spoon of cornstarch.

– You will notice that the sauce will start to thicken.

–  Be sure to get all the clumps of cornstarch out by continually whisking.

– You can keep the sauce on very low heat while the chicken continues to cook.

– Depending on how thin the chicken breasts are it should take only about 30-45 minutes for the Rollatini to be cooked through.

– You should notice the cheese oozing out and the panko browning into a nice crisp crust.

– When ready to serve, remove from oven and be sure to remove the toothpicks in each roll.

– Plate two Rollatini on top of a side of your choosing and drizzle mushroom sauce over the plate.

Enjoy! 

*Feel free to serve over a bed of wilted spinach, mashed potatoes or even creamy polenta on this evening I used a quick prepare mushroom pilaf.

*You can always try different fillings or even season the panko differently if you want.

*I served before dinner a salad of fresh tomatoes and mozzarella.

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– A.M.A –

© Cookery for Two – 2012 . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.

Parmesan Cutlets with Tomato Mozzarella Basil Salad

Chicken cutlets were a staple growing up in my household. Perfect with a bowl of pasta, a salad or even for sandwiches at school the next day.  The cutlets my dad made were always juicy, flavorful and crispy on the outside. Everyone has their way of doing it – but with this version I throw shredded parmesan into the breadcrumbs, kicking the flavor up a notch and pair the cutlets with a colorful tomato and mozzarella salad using my new obsession Zima sweet tomatoes!

Ingredients:

– Flour, Italian Bread Crumbs, (2) Eggs

*I use Progresso brand breadcrumbs. I’ve used others and feel they have the most flavor.

– Seasonings – Salt, Pepper, Garlic Powder, Olive Oil

– Canola Oil for Frying

– (4) Chicken Cutlets

*I usually take (2) large boneless chicken breasts and filet them to make the four.

– Shredded Parmesan Cheese

– 1 Cup of Mozzarella Balls – Each piece cut in 1/2

– 2 Cups of Small Tomatoes – Each piece cut in 1/2

– (4) Large Basil Leaves – Sliced

* Best way to do this is to roll up the leaves like a cigarette and then take the knife to the leaves so when cut you create strips of basil.

Directions for Tomato Salad:

*Make this first so you can let it sit in the fridge to marinade and get cold. It’s VERY simple!

– Combine the tomatoes, the mozzarella and the basil in a bowl.

– Drizzle (2) tablespoons of olive oil over the mix along with a couple pinches of salt and toss.

– Place in fridge till ready to plate the dish.

Directions for Prepping the Frying Area:

– Have your frying oil heating up in a wide shallow frying pan while you’re prepping the cutlets.

–  Put on medium heat you do not want the oil to splash out on the stove or you when you put the first cutlet in.

* You want the cutlets to fry up not too quickly where the coating is burnt and the inside is not yet cooked –   you want them cooked through and golden brown.

– You can test the heat when ready by throwing a very small bit of bread crumb into the pan, if you see it sizzle up quickly the oil is ready.

– Finally be sure near the pan you have a plate with paper towels to soak up the extra oil when you take the cutlets out of the frying pan.

* Keep the plate with the paper towels at a safe distance from the flame!

Directions for Putting Together the Cutlets:

– First prepare your three main coatings for the cutlets.

– In one bowl place the flour.

– In another bowl place two beaten eggs with salt and pepper.

– In the final dish (use a wide shallow dish) place the Italian bread crumbs but mix in a cup of the parmesan and sprinkle in garlic powder too.

– Make sure the cutlets are seasoned with salt, pepper and garlic powder.

– Take one cutlet and cover in flour, shake off excess and move onto the egg bowl.

– Cover the cutlet now in egg and then let excess drip off before placing in bread crumbs.

– When placing the cutlet in bread crumb mix throw mix on top of the exposed side before pressing cutlet down to assure even and full coating.

* You may want to turn cutlet over a couple of times in the mix and press down each time to make sure again that everything is coated.

– Move cutlet to a plate and continue on till all cutlets are breaded.

Directions for Frying the Cutlets:

-Be sure to test the oil as said before above in “Directions for Prepping the Frying Area”.

-Reminder as also said above you want to make sure the cutlets are cooked through and golden brown.

*Hint you shouldnt fry more than two cutlets at a time and keep them moving in the oil. Turn them over periodically too.

– Once cooked through place on plate off to the side to let cool and so oil is soaked up by paper towels.

-To plate when finished frying place cutlet on serving dish and top with the tomato salad mix.

Serve & Enjoy!

*Feel free to swap out the mozzarella balls for other colored tomatoes and instead use balsamic vinegar versus the olive oil.

*You can always make more than four cutlets and top a salad for lunch the next day or as mentioned before chicken cutlets make great sandwich fillers!

*Also another great idea if you check out my past post “Fancy Finger Foods” you can cube up the cutlets and use them in lieu of the salami I had for the mozzarella and roasted pepper skewers.

~ A.M.A. ~

© Cookery for Two – 2011 . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.

Ginger Chicken

This recipe for Ginger Chicken is filling and healthy – paired with string beans and a rice medley you’re covering your protein, your fiber and your vegetable! Easy to make and sure to please try out this clean and delicious dish tonight!

Ingredients for Chicken:

Salt, Black Pepper, Garlic Powder

(4) Chicken Breasts – Cleaned of any extra fat or skin.

(10) Thick Cuts of Ginger

(3) Gloves of Garlic – Minced

(1) Cup of Honey

(3) Cups of Low Sodium Soy Sauce

(1) Tablespoon of Butter

(1) Cup of Low Sodium Chicken Broth

Ingredients for String Beans:

Salt

½ a Lemon

(1)Package of String Beans

*The kind you steam in bag in microwave.

(1)Tablespoon Olive Oil

Ingredients for Rice Side:

Go to Trader Joes and grab one of their Rice Medley’s!

*I used the Brown Rice, Red Rice, Black Barley it was delicious and so convenient – steamed right in the pouch in the microwave too!

Directions to Make Chicken:

Preheat oven to 375 degrees.

– Melt the butter in a sauce pan.

– Then add in the soy sauce, the honey, the garlic and the ginger.

– Bring to a boil then lower down to a simmer.

– Now in a baking dish place the chicken broth.

– Be sure to season (salt, pepper, garlic powder) the chicken breasts before placing them in the dish.

– Now pour the liquid from the sauce pan over the chicken and cover the dish with foil.

– Bake the chicken for 30 minutes.

– Once the timer goes off remove the foil from the baking dish and turn the chicken.

– Place back in the oven for another 30 minutes.

Directions for Putting Together String Beans:

– Steam the string beans in the microwave.

– Place in a bowl and add in Olive Oil, Lemon Juice and sprinkle of salt.

– Mix and chill in fridge while chicken is continuing to cook.

Directions for Plating the Dish:

*Once the timer goes off again be sure to check chicken for being cooked all the way through.

– Steam the rice – should only take 3 minutes.

– Remove chicken from oven and let cool on stove.

– Place rice on plate with string beans.

– Then place one chicken breast on the plate and drizzle sauce from pan all over the dish.

*Try not to take up any big pieces of ginger with the sauce.

Enjoy!

*Feel free to try different sides like white jasmine rice & steamed baby bokchoy or brown rice & broccoli.

*Note you can use the leftover chicken (if any) to top off salads for lunch the next day.

~ A.M.A. ~

© Cookery for Two – 2011 . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.

Stuffed Lemon Chicken

Where most people see chicken as a boring piece of poultry, I see a canvas for creativity. One of my favorite things to do with chicken is to STUFF it ! An old classic I go back to allot is filling the chicken with cheese and ham then baking it in a sea of lemons and broth. It’s flavorful and truly adaptable to anyone’s preference on fillings and not to mention super simple.

Ingredients:

Salt, Pepper, Garlic Powder, Paprika, Olive Oil

Lemon – Sliced up – Then those slices cut in ½.

Lemon – Whole cut in half – Seeds Removed

2 Garlic Cloves – Chopped

Sprig of Rosemary – Detach Leaves

½ Cup Dry White Wine

½ Cup Low Sodium / Organic Chicken Broth

(2) Large Boneless Chicken Breasts

(2) Pieces of Boars Head Low Sodium Ham – Don’t get cut too thin.

*When stuffing the chicken each piece should be cut in ½ so you will then have four pieces total to work with.

(2) Pieces of Boards Head Provolone – Don’t get cut too thin.

*When stuffing the chicken each piece should be cut in ½ so you will then have four pieces total to work with.

Directions – Prepping the Baking Dish

– Pour the white wine and the chicken broth into the dish.

– Sprinkle the garlic, lemon slices and rosemary all over in the dish.

Directions – Putting the Chicken Together:

– Wash and clean the chicken breasts of any fat or nerve.

– Season the chicken breasts by tossing them around in a bowl with a sprinkle of salt, pepper and the garlic powder.

– Filet the chicken breasts down the middle but do not cut all the way through.

– Open each piece of chicken like a book and lay flat on a cutting board.

– Take one piece of provolone and lay onto the right side chicken piece.

– Take one piece of ham and lay onto the right side of chicken piece.

– Repeat the above two steps until in total there are (2) ham and (2) cheese pieces stacked on the right side chicken piece.

– Now fold over the left side onto the right side so the “book” is now closed and the cold cuts are stuffed into the breast.

– Now lay each stuffed breast piece into the baking dish.

– Take the two ½’s of the whole lemon and squeeze the juice from them all over the chicken and into the liquid in the baking dish.

– Sprinkle some paprika on top of each chicken breast and then drizzle some olive oil over the top.

Baking Directions:

– Place the backing dish in a pre-heated oven at 375 degrees and cook for 40 – 60 minutes or until chicken is cooked through.

– Be sure to drizzle some of the juices from the baking dish onto the chicken when serving.

Enjoy! 

*You can always swap out the ham for asparagus or roasted peppers. I’ve done salami, provolone and roasted peppers and it was delicious. I kept the lemon out of the picture though and swapped out the white wine for red and kicked up the baking liquid with more garlic and hot pepper flakes. 

*The photo you see here I served homemade red mash as the side but you can serve with roasted potatoes, a mixed tomato salad or even wild brown rice.

~ A.M.A ~ 

© Cookery for Two – 2011 . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.

Chicken Saltimbocca Roll Up’s

One of my boyfriend’s favorites when we go out for Italian is Chicken Rollatini – now this dish isn’t really Rollatini since there’s no cheese, but I took what most put out flat on a plate as a layered dish and rolled it up! Added in some spinach to cover the vegetable category and baked it all in a pool of red wine and broth – needless to say the dish was such a hit I don’t think the cheese was even missed. Serve up a piece or two with some spaghetti all’ olio and you’re sure to have rave reviews from everyone around the table.

Tools:  Toothpicks and Baking Dish

Ingredients:

Salt, Pepper, Garlic Powder, Olive Oil

½ a Lemon – Sliced Up

2 Garlic Cloves – Chopped

½ Cup Red Wine

½ Cup Low Sodium / Organic Chicken Broth

(4)Large Chicken Cutlets

1 Package Chopped Frozen Spinach – Thawed

(4) Pieces of Prosciutto

Grated Parmesan Cheese

Directions – Prepping the Baking Dish:

– Pour the red wine and the chicken broth into the dish.

– Sprinkle the garlic all over in the dish.

– Place lemon slices all over in the dish.

Directions – Putting the Chicken Together:

– First season the chicken cutlets by tossing them around in a bowl with a sprinkle of salt, pepper and the garlic powder.

– Next you must season the spinach – place in a bowl and mix 1 tablespoon olive oil and sprinkle of pepper into the spinach. 

– Now lay the cutlets flat on a cutting board and place a thin layer of the spinach along the cutlet.

– Next lay one piece of prosciutto along the cutlet.

– Starting from the end closest to you – roll the cutlet going up- roll tightly and secure the roll up with about three to four toothpicks.

*Depending on the size of your cutlets vs. the stuffing the prosciutto may show through beyond the chicken but as you can see from my photo that’s not so bad. Just be sure everything is firmly secured together as one piece with your toothpicks so nothing fall’s out.

– Now lay the roll ups in the baking dish.

– Sprinkle some parmesan cheese on top of the roll ups and then drizzle some olive oil over the top.

Directions – Cooking the Roll Ups:

– Place the backing dish in a pre-heated oven of 375 degrees and cook for 20-30 minutes or until chicken is cooked through.

Bon Appétit!

*Don’t forget that side dish – serve with a fresh green salad or for more of an indulgence serve with spaghetti all’ olio.

~ A.M.A. ~

© Cookery for Two – 2011 . Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cookery for Two with appropriate and specific direction to the original content.