6-8 Boneless Chicken Breasts
1 jar of capers
1 large bunch of Italian Parsley
2 Tbsp Extra Virgin Olive Oil
1/2 cup seasoned bread crumbs
1/2 cup of white wine
1 cup Chicken Stock
1 Stick of Butter
1 tsp brown sugar
Granulated Onion to taste
Black Pepper to Taste
When you need a chicken dish that is easy to make but oh so delicious….this is your best bet.
Start with boneless chicken breasts ( free range of course if you can find them and afford them)
and I like to split the breasts along the complete length, making two identical chicken breasts out of one, only thinner. This also helps make the pounding lots easier. Speaking of pounding, after you have split all the chicken breasts, place plastic wrap over your cutting board and then over the chicken breasts and pound them between the plastic wrap. Use the flat side of your meat hammer. Don’t pound to thin just a little will do for this dish.
Now that all your chicken breasts have been pounded, place them all on the counter to stuff them. The stuffing is really very simple and not much of a stuffing at all, more of a seasoning.
Start with some salt and pepper first on each breast , then a drizzle of extra virgin olive oil, some fresh chopped Italian parsley and your capers. When the chicken breast is fairly covered with this mixture, roll it up into little rolls, dust each rolls liberally in the seasoned bread crumbs and set aside.
Get your saute pan nice and hot, add some olive oil to the pan and place your chicken breast rolls, seam side down and brown both sides. They come apart some, and you can use toothpicks to keep them in place, just make sure your guests know about them when they are served.
After all your rollantines have been sauteed and are a nice golden brown, place them in a baking dish then into a 350 degree pre heated oven.
While the rollantine are cooking lets begin your beurre blanc. Start with a small saute pan with a tablespoon of butter, add two tablespoons of capers, and saute gently for 2 minutes. Now add the white wine, juice of one lemon and the chicken stock, cook over medium heat for a few minutes and reduce by about 50 %. Now take your remaining butter and use all but one tablespoon, roll it into some flour, squeezing the flour into the butter, this is a beurre manie. Add these little butter flour balls into the wine reduction and mix well, this will thicken the sauce, add a pinch of brown sugar, some granulated onion and black pepper. Turn off the heat and rest until ready to serve with the chicken rollantines. When your ready to serve, place sauce over medium heat, add the remaining butter and some chopped parsley.
Dress the serving dish with some of the Beurre Blanc arrange the chicken rollantines on the dish, and top with the beurre blanc. Sprinkle with some chopped parsley, and get ready to amaze your guests!!