Pollo Perfezion
Chef Miguel Seguras’ Chicken Rollatine will melt in your mouth.
Now that’s Amore!
Chicken Rollatine
Chef Miguel Segura
Amore Ristorante and Chophouse
Suntree
Ingredients:
Four chicken breasts, pounded thin
Four slices prosciutto
Four slices tomato
Four slices provolone
Half cup flour
Three eggs
Two cups heavy cream
Quarter cup brandy
Quarter cup Parmigiano-Reggiano
Oil for pan frying
Four tablespoons Italian flat-leaf parsley, chopped
Two tablespoons butter
Pound chicken thin and lay flat. Place slice prosciutto, tomato and provolone in each and roll like a burrito, tucking in both sides of chicken to make a seal. Meanwhile, heat oil in a pan.
Make a batter with eggs and two tablespoons cream, a dash of salt and pepper, one tablespoon Parmigiano and one tablespoon parsley; whisk. Roll chicken in flour, then in batter. Pan fry until golden brown; set aside
In another pan, add butter until melted. Add brandy and let alcohol cook off. Add cream, parsley, Parmigiano cheese, salt and pepper to taste and let reduce a few minutes on medium heat. Add chicken. Cook another two minutes.
Serve over with angel hair pasta or mashed potatoes
Chef Miguel says chicken rollatine pairs well with:
Santa Margharita/Linea Margharita Pinot Grigio (Veneto, Italy)
Sunset Palm Chardonnay (California)
Tenuta Bosco Albano Riesling (Friuli, Italy)
Tenuta Bosco Albano Merlot (Friuli)
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