INSALATA DI POLLO
Make and share this Insalata Di Pollo recipe from Food.com.
Provided by MsPia
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Prepare the croutons:
- Put oven rack in middle position and preheat oven to 400°F
- Toss bread cubes with olive oil and salt in a large shallow baking pan and spread in 1 layer. Bake, turning over once, until golden and crisp, about 8 minutes. Cool in pan on a rack.
- Make vinaigrette dressing and begin preparing salad while croutons bake:
- Whisk together all vinaigrette ingredients except olive oil in a small bowl until combined. Add olive oil in a slow stream, whisking until emulsified.
- Toss chicken and bocconcini mozzarella together with 1/4 cup vinaigrette in a bowl and let stand 10 minutes to allow flavors to develop.
- Prepare the salad:
- Toss together romaine lettuce, red peppers, olives, chicken and bocconcini mixture, croutons, and remaining vinaigrette in a large bowl until combined. Makes 4 main-course servings.
INVOLTINI DI POLLO (STUFFED CHICKEN BREASTS)
Chicken breast rolls stuffed with ham and stuffing. It's from "The Little Dishes of Italy: Antipasti" by Julia Della Croce, which I found on the internet. It's described as an appetizer but I serve it as a main dish with a side dish such as spinach orzo.
Provided by cbandami
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat an oven to 350 degrees F.
- Place each chicken breast half between two sheets of waxed paper.
- Using a meat mallet or the dull side of a cleaver blade, press down and then push out from the center of each breast half, flattening it out evenly. Do not overpound or the breasts will break apart.
- To make the stuffing: soak the bread in the stock until it is softened, two to three minutes.
- Meanwhile, in a skillet melt the butter over medium heat.
- Add the green onions and sautee, until softened but not browned, about three minutes. Place the green onions in a mixing bowl.
- Squeeze the excess stock from the bread; discard the stock.
- Add the bread to the bowl, along with the sage, parsley, and salt and pepper to taste and mix well. Taste for seasoning.
- Place a slice of ham on each of the flattened chicken breast halves.
- Divide the bread stuffing between the two breasts, spreading it over the ham.
- Roll up each breast from a narrow end; the opposite end should remain uncovered and slightly overlap the roll.
- Tuck in any stuffing that may have leaked out of the ends; the ham slice will prevent stuffing from leaking out of the center of the chicken roll.
- Using cotton kitchen string, tie the rolls closed in the same fashion that a roast is laced. Toothpicks can be used to fasten the ends securely.
- Melt the butter with the olive oil in a skillet over medium heat.
- Meanwhile, dredge the chicken rolls in the flour and set aside.
- When the skillet is hot enough to make the chicken rolls sizzle, add them.
- Brown on all sides for no longer than five minutes. Prolonged sauteing will toughen the delicate breast meat. To turn the rolls, gently slide a spatula under them to prevent rupturing.
- Transfer the sauteed breast rolls to a casserole just large enough to accommodate them, but with enough room to keep them from touching.
- Set the skillet aside for later deglazing.
- Pour the stock over the breasts, cover tightly, and place in the preheated oven.
- Bake until the breasts are just cooked through but still juicy, 20 to 25 minutes (it took me 40 minutes for the chicken to be fully cooked).
- Remove from the oven, and transfer the rolls to a cutting board, reserving the liquid in the casserole.
- Remove the string and toothpicks and let stand for five to ten minutes.
- Meanwhile, heat the pan drippings that remain in the skillet in which the breasts were sauteed.
- Add 1/2 cup of the stock from the casserole and bring to a simmer, using a wooden spoon to dislodge any bits stuck to the pan bottom.
- Add the wine and continue to simmer to evaporate the alcohol.
- Taste for salt.
- Cut each of the stuffed breasts crosswise into five or six slices and arrange on a serving platter. Pour the hot pan juices over them.
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