Thursday, August 06, 2009

Way too much work for "just okay"

This was a decent recipe, but way too much work for just not that impressive of taste. To make this actually look good, you'd have to invest in the thin cut chicken because let's be honest, we aren't all chefs and splitting a chicken breast SUCKS! I really put in the time and it still came out horribly! In addition, pounding out raw chicken is VERY, VERY, VERY, VERY aggravating! Now if you did really want to impress someone and was willing to invest the money in thin cut chicken, then this might be worth it as "show" recipe. But I really did like the sauce - I plan on making the sauce again, but just putting it on baked chicken.

Spring Chicken Roll-Ups with Lemon Dijon Pan Sauce

Modified from Rachael Ray

2 (6-ounce) pieces boneless, skinless chicken breast [As noted, if you actually want this to look good, you are going to have to buy thin cut chicken rather than the breasts and split them.]
Salt and freshly ground black pepper
4 thin slices provolone cheese [I used provolone on mine and Swiss for Ray as he doesn't like provolone...both seemed to work]
4 thin slices prosciutto cotto [so didn't buy this! I just used bacon...now since bacon isn't pre-cooked, I just cooked it most of the way in the microwave before I put it in the rollups, so it would be completely cooked by the time it was finished...I used about 2 piece of bacon per roll up, so a total of 8 slices]
16 long green beans, steamed to the doneness you prefer [this used asparagus, which we don't like, so I used the green beans...I also prefer my vegetables actually COOKED, so I steamed them...Rachael barely cooked her asparagus, but honestly, chefs are obsessed with undercooked food...raw is fine if that is what you want, but if are going to cook it, I think you should actually cook it!]
1 tablespoon oil [I used vegetable oil, she used olive oil]
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock [I just made up a bullion cube]
1 tablespoon Dijon mustard [I actually used Honey Dijon mustard...we really like that!]
1/2 lemon, zested and juiced [I forgot to buy a lemon, so I just used the lemon juice I had in the fridge and squirted some in]
1/4 cup chopped, flat-leaf parsley, a handful

Halve the chicken breasts horizontally separating each into 2 cutlets (as noted, this was a MESS). Place each halved cutlet in an individual freezer plastic storage bag (with slider tab). Add a tablespoon of water to each bag and pound into1/8-inch thick cutlets (also ridiculously hard and very messy...and I only used one bag as if I used one per piece, I might as well have bought the premium chicken...which as I noted, I would if I ever bought this again).

Arrange the 4 cutlets on work surface. Season cutlets with salt and pepper on the side facing up. Cover each piece of chicken with 1 slice cheese and 2 slices of bacon/ham. Starting on 1 side of the breast, place a small bundle of 4 green beans. Wrap and roll the chicken around the beans. Wash hands. [I think if I did this again, I would use something to secure these because you can see they came apart once I had to flip these.]

Heat about 1 tablespoon oil, a turn of the pan, in a nonstick skillet over medium heat. When hot, using tongs, add the chicken roll-ups to skillet with seam side down (see note on messy). Season the roll-ups with salt and pepper. Cover the pan loosely with tin foil and cook 4 to 5 minutes, turn roll-ups over and cook and other 4 to 5 minutes. Remove cooked roll ups to a serving plate.

Add 2 tablespoons of butter and 2 tablespoons flour Stir in the chicken stock and Dijon mustard, scraping up any drippings from the bottom of the pan, and simmer 1 minute. Remove from the heat, add the lemon zest, lemon juice and parsley and spoon over chicken.

Makes 4 servings.

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