Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Monday, May 16, 2011

Chicken Rouladen with Bacon and Carrot

So there's a rolled beef recipe in Brasil cooked sort of the same way, less wine more tomatoes! I had 3 chicken cutlets this morning and wanted something different! It had been raining all morning so i decided i want to use the chicken to serve with penne. Right away the rolled beef came to mind. It's cooked in a pressure cooker, so i had to adjust the time since the cutlets will overcook and be chewy really quick... I also did't have any tomato sauce so i did wine, water and tomato paste, and threw in a couple of chopped fresh tomatoes. It came out pretty good.
For the pasta i did sort of All'amatriciana sauce to toss the penne in. Also tomato paste and wine added to the pancetta, garlic and crushed red pepper. Very good!

3 chicken breasts washed, fat removed and sliced into 2-3 thin fillets each
3 slices of smoked bacon cut into large chucks
3 carrots cut into julienne pieces
2 tablespoons of olive oil
salt and pepper to taste
3 cloves of garlic
2 tablespoons of tomato paste
1 cup of dry white wine
2 tomatoes cut into chunks
1 cup of water
Fresh chopped parsley

Season all chicken with salt and pepper.
Lay 1 thin piece of chicken on a cutting board. Place 1 piece of carrot and 1 piece of bacon on top and wrap the chicken around it securing it with a couple of toothpicks. 

In a pressure cooker heat the olive oil. Slowly add the chicken rolls and fry them for 1 minute per side. Add the wine, tomato paste and garlic. Add the water and tomato pieces.

 Close the pressure cooker and cook for 10 minutes after the pressure point. 

For the pasta:
1 lb of penne pasta cooked according to packaging instructions
3 slices of pancetta or smoked bacon diced
1 tablespoon of olive oil
3 garlic cloves thinly sliced
2 tablespoons of tomato paste
1/2 cup of dry white wine
crushed red pepper

Cook the bacon until crunchy.

 Add garlic and olive oil and cook for 2 minutes. Add tomato paste, white wine and red pepper.

 Toss the pasta in sauce and serve it with the chicken.

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