Great Date Night Recipe Part 2 of 3
Ooooh…chicken tonight. Simply put, I love chicken. It’s so versatile. Chicken can be put into nearly any dish for flavor, and protein, without a great increase in fat. When you buy local from a butcher, the taste and tenderness of the dish is just upped tenfold. Also the fresh mozzarella is key. Fresh mozzarella is a much more creamy, mild flavor than the standard stuff we are used to. I’m going to stick with the recipe on this update so you don’t have to listen to me babble too much…
Chicken Breast Medallions Stuffed with Fresh Mozzarella and Parsley
2 (6-8-ounce) boneless, skinless chicken breast halves
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
6 ounces of fresh organic mozzarella
1/4 cup fresh parsley
First off you need to make the chicken manageable to roll. To do this you basically need to just pound it with a mallet until it is 1/8 to 1/4 inch thick. If you don’t have a mallet you can use a rolling pin, a heavy pan, or anything else that is heavy to pound the chicken down. Once you have the chicken pounded down cut the fresh organic mozzarella into thin slices and place on top of your chicken. Chop your parsley and place on top of the mozzarella. There is no need to completely cover the mozzarella, just need enough for the flavor. Roll the chicken up into a tight package, and put toothpicks into the chicken to keep it together.
Heat a skillet over medium heat and add your vegetable oil. Put your hand over the oil, when you can feel the heat coming up its time to add your chicken. Cook the chicken, turning occasionally, until brown on all sides, about 2 min per side. Now just cover the skillet and turn the heat down to low and let cook till done through, about 5-7 minutes. Once done take the chicken out of the skillet and let sit for 5 minutes.
Take a sharp knife and cut the chicken into 1/2-inch medallions. Place the chicken on top of the noodles from the previous recipe, and your done with the entrée.
Mmmm…….Cheesecake coming soon…