Tag Archives: artichoke hearts

Chicken Rollatini

Into my mind comes chicken rollatini and that idea bounces around and builds like a snowball until I end up with…

Chicken rollatini stuffed with pureed artichoke hearts and sun-dried tomatoes layered with fresh mozzarella cheese and finished in a coating of seasoned panko breadcrumbs then lightly pan-fried to a crisp and drizzled with a balsamic reduction.

I know, you’re probably thinking, “What’s this guys problem? One day he’s making a quick pasta dish and the next he’s butterflying chicken breasts ?! Who the heck even has artichoke hearts in their pantry let alone sun-dried tomatoes?! What the heck are Panko anyway?!”

No worries my people…no worries. This dish is actually really easy and fairly quick to whip up depending on your kitchen skills. If you have the ingredients on hand it makes for a great main course. IMHO, you don’t even have to follow this one verbatim…I used fresh mozz, but I bet Swiss or Gruyère would be 100x better. Get creative.

Serves 3-4

Prep time: 20mins

Cook time: 10mins

Get yourself:

6 Boneless, skinless chicken breasts (chilled)

2C Marinated artichoke hearts

1C Marinated sun-dried tomatoes

1lb Swiss, Gruyère, or even Madrigal (I used fresh mozz, but I think a Swiss would be MUCH better)

4 Cloves roasted garlic or 2 cloves fresh garlic

3T Extra Virgin Olive Oil

1T Butter

2C Panko breadcrumbs

1T Parsley

1C Grated Pecorino Romano

1t Garlic powder

Salt&Cracked

A good fillet knife

Food processor

Toothpicks

If the chicken is semi-thawed it’s easier to butterfly

Place one hand firmly on top of chicken and swipe knife towards you being careful not to split the chicken in half

Chicken should open up like a book

If the breasts you’re using are thick then lay some Saran wrap on top and pound to 1/4″

Use a heavy object like an empty wine bottle if you don’t have a meat mallet

Time to prep the filling…

In a food processor fitted with steel blade combine artichoke hearts, sun-dried tomatoes, garlic, s&cracked

DO NOT turn processor on. Instead you’re going to pulse to create a chunky filling

Taste filling and adjust for s&cracked

I’m warning you this filling is really good. You may be tempted to spread on crackers

Come to think of it…

This would taste really good as an app served on crackers with goat cheese!!

Jenius

Ok, so once the filling satisfies your buds move on to the stuffing

Place a thin layer of filling on the butterflied breast

Next up grab some slices of cheese

I hope you listened to me and went with Swiss

I’m just saying

Sprinkle some much-loved grated Pecorino Romano on top

Now for the fun part…

Making the rollatini…

Roll up the chicken like a jelly roll being careful not to lose any filling

Push fallout from the sides back in

Stab with a bunch of toothpicks to hold together

Outside of the chicken should be wet and oily, this is perfect for adhering panko

At this point heat your oil and butter over medium flame in a heavy bottomed skillet

While that heats mix up the crumbs

No pics of breading; lo siento

In a shallow dish combine panko, Pecorino, Parsley, garlic powder, and s&p

Roll chicken around in panko mix

Add to pan and fry ~5-7mins per side

(See my variation suggestions for other cooking methods)

Pick the runt of the rollatini’s and sacrifice to check for doneness

Plate and drizzle with balsamic reduction

To make reduction add 1C good quality balsamic to a small pot over medium flame and reduce until thick, stir

OR

Buy it

When you cut this bad boy open cheese is going to ooze out…

…Damn it’s good!

P.s. Here’s the problem with taking pics for the blog when you’re starving…you rush to get the food on the table and forget to take money shots! I would’ve got a nice pic of the cheese oozing out or something…my bad!

Variations:

Try grilling them over a medium-high flame for 5-7 mins on each side

Bake @ 350F for about 20mins. Turn over after 10mins

Experiment with different cheeses; maybe a sharp cheddar or goat cheese

Try using kalamata olives in place of sun-dried tomatoes

Throw a thin slice of ham or prosciutto (reduce added salt if you do this)

Dip in flour, then egg, then panko

Pasta Brittanesca

I know, I can hear you now, “Oh how sweet, he named a dish after his wife!”

You see, this dish started out as a Puttanesca and then I flipped it on its head. So I had to come up with a new name and since wifey absolutely loved this dish (she went for seconds AND brought leftovers to work!) I decided, well see for yourself…

“Wow, this is really good. Where you get the recipe? That Pioneer cowboy lady your obsessed with?!”

“Uh, no. This is my recipe, thank you very much.”

“Ok, well it’s really good, you should put this one on your blog.”

“Thanks. Don’t know what to call it though. Pasta with artichoke hearts?”

“Eh, too boring”

“Are you seriously going for a second bowl now?! Damn, I guess you really do like it.”

“I told you it was really good; I don’t lie.”

“Sweet, I’m naming it after you than.”

“How about…Pasta Brittanesca?”

“Dunzo”

Get yourself:

2 cups artichoke hearts in oil

2T capers, not salted OR Kalamata olives

6 Cloves roasted garlic mash

1 28oz can diced tomatoes without juice

1C  grated Pecorino Romano

.5C Chardonnay

3T Butter

1T Parsley

1lb Mezze Rigatoni Pasta

Salt + Cracked

Ok, first things first, bring a pot of salted water to a rolling boil and cover

Let it be…

Heat up a skillet over medium flame with 2T butter and oil

When foam subsides add your garlic mash, stir together, and saute a bit

Rough chop the artichoke hearts

Toss into the skillet with the capers, stir,  and saute for a min

Bring that flame up to high…

Add in your Chardonnay and burn off the devil for a min

Drop flame to medium

Cook your pasta

Drain off the juice from those tomatoes and dump into skillet

Simmer for 5 mins

Crack some pepper over this

Toss in a cup of grated Pecorino and 1T butter, stir

Once pasta is done, drain then add back to pot it was boiled in

And a little sauce to pot and stir

Now, take enough pasta for each serving and add to skillet with sauce

Stir real good

Add some fresh parsley

Taste, adjust for salt + cracked

You can add some fresh basil too if you’d like. Can’t go wrong.

You’re ready to plate

Sprinkle on some Pecorino and eat up, it’s really good…

Brittany says so, dammit!

Variations:

Use Kalamata olives in place of capers

Use some fresh basil chiffonade

3 cloves fresh garlic vs roasted

Toss with angel hair, linguine fini, or any other pasta that holds sauce well

Make a pizza with the sauce instead (just reduce sauce a bit so it’s thick enough for a pizza)

Would probably even taste good served as a cold pasta salad with some chunks of fresh mozz