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.

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Thai Basil Steak

We love this Asian Fusion bistro that’s in the area and they make this dish called Thai Basil Steak – one of my absolute favorites. I decided to try and re-create the dish at home and what a success. This dish is vibrant in flavor – the salty sweet combination of the soy sauce and honey. Then the heat from the chili pepper hits the back of your tongue and your taste buds just explode. Serve over basmati rice and you’re taken to another world with this meal.

Ingredients:

Black Pepper & Garlic Powder

Olive Oil

Low Sodium Soy Sauce

Fish Sauce

Mirin

Cornstarch

Brown Sugar

Honey

(1) Clove Garlic

(1) Green Chili Pepper

(2) Bell Peppers

Mushrooms

Basil

½ of One Shallot

London Broil

Basmati Rice

Pre-Cooking Notes:

*To make the London Broil easier to cut – I used a frozen cut of meat and thawed it out till it was soft on the outside but still a bit frozen on the inside.

*For your chili pepper be sure to remove the seeds and wash down the pepper – believe me the pepper alone will create allot of heat.

 

 

Directions to Make Sauce:

– In a bowl combine (1) cup of soy sauce, (2) teaspoons of fish sauce, (2) tablespoons of brown sugar, (2) tablespoons of mirin, (2) tablespoons of corn starch.

– Mix till the liquid thickens a bit and then place off to the side.

Directions to Cooking Vegetables & Beef:

– Brown chopped shallot and garlic in olive oil in a sauce pan.

– Add in mushrooms and cook through a bit.

– Next add in the sliced bell peppers and continue to sauté all till cooked through.

– Now you will add in about (2) tablespoons of honey and continuing cooking.

– Next throw in the cleaned and chopped green chili pepper.

– Throw in sliced beef season mix with black pepper and garlic powder.

– Once beef is slightly browned throw in a large handful of basil.

– Top all with the sauce from the bowl (mix the sauce before placing in sauce pan).

– Cover and let simmer till basil is wilted.

*While the basil is wilting you can microwave the basmati rice then plate a portion of rice on each plate.

– Once the basil is wilted – turn off heat and meat should be cooked enough where it’s still a bit rare inside.

*If you prefer the meat to be well done cook a bit longer.

– Ladle the beef mixture on top of rice and serve.

Enjoy!

 

~ 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.

Portabella Mushroom Tower with a Balsamic Glaze

I adore mushrooms – Portabella mushrooms are hearty and the perfect platform for my salad tower you see here. It’s fancy without being too rich with the ingredients and super simple to make!

Makes – 2 Servings

(Ingredients) – (2) Large Portabella Mushrooms, (4) Slices of Prosciutto Crudo, (1) Large Ball of Mozzarella Fresca, (1) Large Tomato, (4) Large Fresh Basil Leaves, Balsamic Vinegar, Olive Oil, Salt, Soy Sauce, Sugar

Directions – Mushrooms

Soften the Portabella Mushrooms by cooking on low heat in a pan with tablespoon of olive oil and ½ cup of red wine.

– Season mushrooms with a sprinkle of salt and pepper.

– Keep covered and turn over mushrooms periodically as they soften.

– You want the mushrooms cooked through but not soggy.

– Be gentle with them as they may be fragile when soft and you want to keep them whole.

Directions – Balsamic Glaze *(Good to do while mushrooms are softening)

– Take ½ Cup Balsamic Vinegar and combine with 1 teaspoon sugar and 1 tablespoon soy sauce.

– Bring to boil and reduce heat to low and simmer (stir frequently) until thick and syrupy, about 20 minutes. Remove from heat and let cool.

Directions – Tomato

Cut the tomato into (4) ½” thick pieces – discard or save leftover pieces for your future use.

– Toss the tomato pieces in 1 tablespoon of olive oil and a pinch of salt.

* Be sure to use the middle parts of the tomato not the tops or bottoms.

Directions – Mozzarella

Cut the mozzarella into (4) ½” thick pieces – save the leftover pieces for your future use.

Directions – Build the Tower

Place mushroom on the plate – do not take any of the juices from the pan.

– Place on top one piece tomato.

– Place on top one piece mozzarella.

– Place on top one folded piece prosciutto.

– Place on top one basil leaf.

– Repeat steps 2 through 5 & then top tower with drizzle of balsamic glaze.

– Repeat all steps for the second tower.

Enjoy!

* You can swap out the mozzarella for thin slices of ricotta salata and the red tomatoes for yellow ones.

* Also feel free to try a flavor infused olive oil instead of the balsamic glaze.

~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.