This week's recipe is another classic. Chicken Provolone The
prep is a bit messy; you get to beat the hell out of some chicken breasts - very
good if you are in a bad mood - and the result is impressive and not really
very difficult. The tomato sauce is ready in about five to ten minutes and
makes a very quick pasta sauce. (You could add some cream to enrich it and pour
over pasta). Provolone cheese is available here, but buy the best one you can
afford. It will pay off. You can add grated cheese and dried herbs to your
breadcrumbs
Chicken Provolone
The sauce: 2
cups of tomato passata - 1 cup of good chicken stock - 1 t fresh thyme leaves -
1 T olive oil - 4 large cloves of garlic, thickly sliced - ¼ cup of finely
chopped shallots or onion - ½ t chilli flakes, or more according to your taste)
- 2 T fresh basil, torn
Liquidise or blitz the passata, with the chicken stock
and thyme, with your hand blender. In a frying pan on a medium heat, add the
olive oil and, when hot, add the sliced garlic, the chilli flakes and then the
onion. Fry for a minute or two until softening, but not browning. Add the torn
basil leaves and then pour on the sauce and simmer while you prepare the
chicken. Taste and season before using.
4 chicken breasts - 2 eggs - 2 T whipping
cream - 3 cups breadcrumbs - canola oil for frying - 300 g Provolone cheese,
thinly sliced
Wrap each chicken breast in cling film and, using a mallet,
bash them till they spread into scaloppine. Do not overbeat and don't use the
studded side of your mallet. If the breasts are very large, slice them open as
if you were making a pocket and then cut them in two equal pieces
Put the breadcrumbs into a wide flat dish. Whip the
eggs with the cream and put into a matching dish.
Using tongs, dip each side of the scaloppini into the
egg and cream mixture, then put it into the breadcrumbs. Using a spoon, cover
the surface with the breadcrumbs, turn and make sure each side is well covered.
(You can use your hands but you will make them very messy). Heat some oil in a
large frying pan and fry for only 2 minutes on each side until browning and
cooked. Remove and keep warm. Turn on your grill.
To serve, you need a pan or dish which will go under
the hot grill. Put a good tablespoonful of the sauce onto the top of each scaloppina
and then cover with a layer of the cheese. When all four are done, pop each
under the grill until the top is melted and browning. You can do one at a time
or all together. Put a good 2 spoonfuls of the sauce on each (warmed) plate,
place a scaloppina on each and top with some dressed rocket and serve.
©
John & Lynne Ford, Adamastor & Bacchus
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