Chicken wheels for dipping or dinner.
Pound boned, skinned chicken breasts to flatten, then spread them with a vegetable filling. Half-breasts, rolled from the long side, make slender portions after they're baked and cut. If two breast halves are overlapped, you get a much larger roll. Chicken Medallions
3 tablespoons butter or margarine
2 shallots, minced
1/2 pound mushrooms, minced
3/4 cup minced carrot Salt and pepper
1 package (10 oz.) frozen leaf spinach, thawed
6 large boned chicken breast halves (about 3 lbs.), skinned
6 thin slices (about 1/8 lb.) prosciutto
1/2 cup all-purpose flour
3 tablespoons olive or salad oil Red pepper sauce (recipe follows) Italian parsley
In a 10- to 12-inch frying pan on medium-high heat, melt butter. Add shallots; stir until translucent, about 1 minute. Add mushrooms and carrot; stir until any juices have evaporated, about 2 minutes. Add salt and pepper to taste; set aside. With your hands, squeeze moisture from spinach; mince spinach and set aside.
Lay chicken out flat, smooth side down, on plastic wrap. To make entree-size portions, line up a pair of breast halves so they overlap by 1 inch at narrow ends. Cover with plastic wrap and pound with a flat-surfaced mallet until 1/2 inch thick. Repeat with remaining 2 sets of breast halves. For appetizer-size portions, pound single breast halves to 1/8-inch thickness. gently remove plastic wrap.
Place 2 slices prosciutto on overlapped breast halves (or 1 slice on single halves). Top with spinach and pat out evenly, then pat on carrot mixture.
to shape entree portions, roll chicken jelly-roll fashion from a short side. For appetizers, roll from a long side.
Snugly tie each chicken roll every 2 to 3 inches with cotton string. Roll in flour, brushing off excess.
Add oil to a 10- to 12-inch frying pan on medium-high heat. When oil is hot, add chicken rolls, seam side down. Cook, uncovered, until lightly browned on all sides, about 6 minutes. Transfer rolls to a 9-inch square pan. Bake, uncovered, in a 375[deg.] oven until chicken is white in center (make a small cut to test)--about 15 minutes for entrees, about 7 minutes for appetizers. Cover and chill at least 4 hours, or as long as 2 days.
Snip string and gently remove. SLice each entree roll crosswise to make 4 medallions. Serve cold. Or reheat: place slices in a single layer on a 10- by 15-inch pan, cover tightly with foil, and warm in a 350[deg.] oven until hot, about 10 minutes.
For each entree serving, place 2 medallions on a plate. Spoon an equal portion of red pepper sauce alongside; garnish with Italian parsley.
For appetizers, slice rolls crosswise into 1/2-inch-thick rounds; if desired, impale each on a wooden pick. Arrange on a tray and serve sauce in a bowl as a dip.
Makes 6 main-dish servings or about 6 dozen appetizers, 18 to 24 servings.
Red pepper sauce. Lay 2 pounds (about 6) medium-size red bell peppers in a 10- by 15-inch pan. Broil 3 inches from heat, turning until charred on all sides, 30 to 45 minutes.
Put peppers in a plastic bag and enclose until cool. Pull off and discard skin. Cut peppers open, reserving liquid from peppers; discard stem and seeds.
In a food processor or blender, whirl together peppers, their liquid, 1 small red onion (cut into chunks), and 1 clove garlic (coarsely chopped) until pureed.
In a 10- to 12-inch frying pan, heat 1/4 cup olive oil or salad oil. Add pepper puree, 1/2 teaspoon sugar, and salt to taste. BRing to a boil; reduce to low heat and cook, covered, to blend flavors, about 15 minutes. Serve hot or at room temperature. To store, cool, cover, and chill up to 2 days. Makes 2 cups.
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|Date:||May 1, 1984|
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