Thursday, October 08, 2009
Lambda lambda lambda
Chicken breasts, skinned and butterflied
Sun dried tomatoes (I buy the kind stored in olive oil), julienned
Cured lamb (you can also use prosciutto, ham, etc), sliced into small pieces
Fresh parsley, chopped
Flour and butter, enough for a small roux
1. Preheat the toaster oven to 350. For each portion, use half of the butterflied breast - it's thin enough to roll up. Starting at one end, pack a little bit of spinach, sun dried tomato and lamb, then roll the chicken up. Secure with toothpicks.
2. Salt and pepper the outside, then place into the toaster oven.
3. Start on the cream sauce. In a small saucepan, melt the butter and sautee the shallots. Add about a tablespoon of flour and cook for about 30 seconds. Add about a cup of cream and keep stirring.
4. Lessen the heat, then season with salt and pepper. I noticed at this point that it needed a little zing so I added just a drop of orange oil. WRONG MOVE. Some zest would have been better.
5. Turn the chicken.
6. Add the parsley to the sauce just before you're ready to serve. Spoon it over the chicken after removing the toothpicks.
Easy and yummy (will use zest next time!). I steamed carrots, red bliss potatoes and brussel sprouts as well for a healthy side.
I still had more for a FOURTH dish. So last night I made a fake alfredo pasta using the fresh ricotta. Super easy and simple - just sautee some sliced scallions in a pan and add the ricotta. Add your cooked pasta, using some of the pasta water to thin out the ricotta and make it a sauce. Season with salt and pepper. Top with fresh parsley and the cured lamb (or prosciutto, or bacon..) and a tiny drizzle of extra virgin olive oil. NOM.