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2 large boneless, skinless chicken breasts (4 halves, 1-1/4 to 1-1/2 pounds) Salt Freshly ground black pepper
For the Filling:
To Finish the Rollatini: |
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1. If using whole (double) chicken breasts, cut them in half. Remove the fillets (the finger-shaped muscles running the length of each breast) and reserve for another use (for example, the satays on page 5). Place each breast between two large pieces of plastic wrap. Using a scaloppine pounder or the flat side of a heavy cleaver, pound one breast into a large (at least 4 to 5 inches) rectangle 1/8 to 1/4 inch thick. Pound gently but firmly, taking care not to tear the breast. Pound all the other chicken breasts in this fashion. Lightly season the breasts with salt and pepper.
2. Meanwhile, prepare the mushroom filling. Finely chop the shiitakes and button mushrooms in the food processor. (Work in several batches and run the processor in bursts. You want to finely chop the mushrooms, not reduce them to a watery puree.) Heat the olive oil in a large, nonstick frying pan. Add the shallots and garlic and cook over medium heat until soft and fragrant but not brown, about 3 minutes. Add the mushrooms and increase the heat to medium-high. Cook the mushrooms, stirring, until most of the liquid is evaporated and the mixture is concentrated and reduced, about 10 minutes. Stir in the parsley and cook for 1 minute. Season the mixture with salt, pepper, and cayenne. It should be highly seasoned. Let the mixture cool. 3. Preheat the oven to 400°F. Lay out the chicken breasts on a work surface, wide side toward you, and spread the mushroom mixture in thin layer over the chicken. Leave 1/2-inch border at the top edge (the wide edge furthest away from you). Starting at the bottom wide edge, roll the chicken breast into a tight cylinder. Pin it closed with lightly oiled toothpicks. Stuff and roll all the breasts in this fashion. Season with more salt and pepper. 4. Dip each rollatini in flour, shaking off the excess. Heat the oil in a large nonstick skillet with an ovenproof handle. Lightly brown the rollatini on all sides over medium-high heat, working in several batches if necessary to avoid crowding the pan. Pour off any excess fat. Place the pan with the rollatini in the oven and bake until cooked, 15 to 20 minutes.
5. Transfer the rollatini to a cutting board and remove the toothpicks. Cut each rollatini widthwise into 1/2-inch slices. (An electric knife works great for slicing.) Fan the slices out on plates or a platter. Wild rice or couscous will make a nice accompaniment.
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