Monday, October 5, 2009

Rolled Chicken with Sage and Fontina Filling

I used to be really into poultry main dishes, particularly recipes with something special tucked deep into its cavity. I did a fig and blue cheese stuffed pork-loin, spinach and feta stuffed chicken, basil and goat cheese...... you get the idea.

And then I got pregnant and we adiosed any poultry dishes from our dinner menu for those oh so sweet 40 weeks of odd cravings and unexpected gross-outs.

I finally hopped back on the poultry bandwagon soon before Henry was born, under the conditions that someone else prepared it and I am happy to report that in the last year of his life, my notorious poultry-is-the-nastiest-thing-on-earth aversion has been kicked under the rug.

It's nice to be able to handle poultry again and not spin in circles with drowning nausea, isn't it?

Anyway, if you make my mushroom, fontina and sage pasta, you should have ample leftovers of both sage and fontina for this dish. It's really worth trying.

I saw Giada dish this out on a recent episode of "Everyday Italian" and having all that Costco chicken freezing to death (HA!) in my freezer, it seemed like an easy, beginner recipe to try.

In my best words, I'll try to recreate how I did it, but of course if you want Giada's real deal, visit food network for her directions. This is, I think, fairly close to how she does it:).

Chicken with Sage and Fontina Filling

*4 chicken breasts, pounded thin (or chicken cutlets will work)
6-8 sage leaves
6-8 thick slices of fontina cheese
2 Tbsp Olive Oil
2 garlic cloves. minced
Chicken Stock
Salt and Pepper
Your favorite marinara sauce
Pinch of red pepper flakes

On a large cutting board, place chicken breasts down and season with salt and pepper on each side. In the middle of each one, place one to two sage leaves (depending on how "sagey" you want it) and then lay the slice of cheese on top of that. Roll up chicken breasts tightly and secure with 2-3 toothpicks per roll. While you've got your arms and fingers up in slimy, raw poultry, please take caution not to cross-contaminate, and if you're baby is whining for a snack like mine was, PLEASE wash your hands WELL before handling any baby noshes, mmmmkk?

In a large skillet over medium high heat, heat up olive oil. Place rolled up chicken breasts in skillet using tongs and allow to "sear" (meaning, the meat browns initially- golden brown). Add the minced garlic and allow those to also cook on the high heat, stirring constantly. Turn down the heat to medium low, pour in 1/2 cup of chicken stock or so, and cover skillet with lid (I found that adding some chicken stock helped aid the cooking process without drying the chicken too much). Allow to cook until chicken is JUST done. Remove the chicken rolls from heat, and allow to rest for a couple of minutes. Carefully take out the toothpicks (chicken shouldn't split open).

Meanwhile, pour a jar of marinara sauce into a small saucepan over medium high heat. Add a pinch of red pepper flakes for some heat, and allow the sauce to bubble until it's nice and warm.

Spoon sauce over a plate and place rolled up chicken on top.

Bon Appietit!

*I'm sorry for the huge font- blogger is taking over my abilities to shrink it!

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