Pollo alla Valdostana (chicken breast rolls, from the region of Valle D'Aosta), Eggplant and zucchini trifolati (sauteed with garlic and parsley)
This fabulous recipe comes from a tiny region that borders France on the North western corner of Italy. This chicken breast is served sometimes layered in proscuitto and cheese. This version is my favorite way to make it.
Ingredients for 4 servings
6 boneless chicken breasts pounded thin
6 sage leaves or 6 parsley leaves
6 slices of Prosciutto ham
6 slices of fontina cheese (any mild cheese will be fine)
4 tablespoons olive oil
1 cup of flour more or less in a plate for dredging rolls before cooking
for the sauce
1/2 cup white wine
1/2 cup chicken broth
1 tablespoon butter
Pound your chicken breasts out until nice and thin. Keep you chicken breasts flat on a work surface. Working one at a time, layer a piece of cheese, sage and prosciutto over each piece. Carefully roll your chicken breast as tightly as possible. To ensure that its tight and stays that way, cut a piece of plastic wrap about twice the size of your roll. Then, carefully and very tightly roll your plastic wrap around your newly formed chicken breast rolls. Wrap and close the ends tightly. Place in the refrigerator to firm up before cooking. These should be refrigerated at least 3 hours or overnight. If you do not have time, you can always insert toothpicks to hold the roll together. Be sure and remove your toothpicks before serving.
Preheat your oven to 350 bake
Heat your olive oil in a pan. Carefully unwrap your plastic wrap from your chicken rolls. You will notice that your rolls are staying together. Carefully dredge your rolls in flour, shaking off excess.
Insert your chicken rolls into your pan. Do not worry if your chicken rolls look crowded. You will only need to turn them once while cooking.
Let cook approximately 5 minutes. You will notice they will begin to turn golden as you turn them to cook. Leave them in the pan for approximately 5 more minutes and place your pan in a preheated 350 degree oven. Cook 45 minutes on bake depending on the thickness of your chicken breasts. They should be about 3 inches in diameter.
Remove your chicken rolls from the pan and let rest 10 minutes before serving.
In the meantime, place your pan on medium heat on the stove, add your white wine, broth, butter, and let reduce for 5 minutes. You will notice your sauce will thicken some. Spoon it over your chicken breast rolls and serve with your side of Vegetables trifolati!
2 Japanese eggplants sliced thinly
2 medium zucchini sliced thinly
one clove of garlic
3 tablespoons of fresh parsley for garnish and to taste
3 tablespoons of Olive oil
In a colander place your sliced vegetables and salt them with one tablespoon of salt. Let sit for 45 minutes. Dry your vegetables with paper towels and set aside. In a skillet, enough to accommodate your cut up vegetables heat 3 tablespoons olive oil to medium. Carefully insert your cut up clove of garlic until fragrant (about 20 seconds), then insert your vegetables and cook for 5-6 minutes tossing lightly. Do not worry if your vegetables begin to fall apart and get soft. They are supposed to look that way. Remove from heat, add crushed black pepper to taste and serve. Salt is not necessary since some salt will remain on your vegetables prior to cooking.
*** Special note: If you do not like garlic you can substitute a shallot. Use it in the same manner you would garlic.***