You may also like
Categories:
chicken salt sugar water filling Ricotta cheese Mozzarella cheese cheese salt red pepper garlic flour salt egg whites milk bread crumbs canola oil
Viewed: 8 - Published at: 9 years agoIngredients
- 6 boneless skinless chicken breast halves, cleaned of all fat and pounded to about 1/4 inch inch thick
- 1/4 cup salt
- 1/4 cup sugar
- 1 quart cold water
- FILLING
- 16 ounces ricotta cheese, drained overnight in a collander in the fridge
- 1/4 lb shredded mozzarella cheese
- 1 (16 ounce) bag frozen chopped spinach, thawed and complely dried out with a good wringing in a clean kitchen towel
- 1 ounce grated parmigiano-reggiano cheese
- salt and pepper
- dried red pepper flakes
- garlic powder (optional)
- COOKING
- 2 cups flour, seasoned with
- salt and pepper
- 2 egg whites
- 1/2 cup whole milk
- 1 cup seasoned bread crumbs
- 2 tablespoons canola oil (plus more for batches)
Method
- Mix the salt and sugar with water, soak pounded chicken breasts for about an hour.
- Drain, dry and lay flat between sheets of parchment.
- While the chicken is brining prepare the filling by mixing all the filling ingredients in a bowl and seasoning to taste.
- Heat your oven to 325 degress F.
- Prepare a sheet pan with a large cooling rack on top.
- Lay out a large piece of parchment or wax paper, cut 12 pieces of butchers twine about 8" long.
- Place a heavy pan or cast iron skillet over medium/medium high heat, add two tablespoons of oil.
- The oil should be just below the smoke point.
- Have a splatter guard nearby!
- Wisk milk and egg in bowl then pour into a deep plate.
- Place seasoned flour into a second deep plate.
- Working one breast at a time, dredge the chicken in the flour, be sure to cover both sides.
- Sprinkle a HEAVY layer of bread crumbs on your parchment covered work surface.
- Drag 'finished side' of chicken through the egg wash and press down on the bread crumbs.
- Spread a generous amount of the filling on the chicken, about 1/8" thick or so.
- Gently roll and tuck the chicken, tie with two of the 8 inch lengths of butcher's twine.
- Lay to rest on the prepared cooling rack.
- Repeat with the other 5 breasts.
- Working 2 rolls at a time brown the chicken on all sides to a nice, golden brown.
- Place back on the cooling rack/sheet pan rig after browning.
- Repeat until complete.
- Place breasts in the pre-heated oven and cook until done.
- About 170-175 degrees F, maybe 40 minutes, depending on the size of the breasts.
- Let them sit uncovered for 5 minutes before cutting/serving.
- THe outside is nice and crisp, the inside is juicy and flavorful!
- You'll prolly have extra filling, if you've been careful and have not contaminated the filling with raw chicken, it makes an EXCELLENT raviolli filling!
