Tag Archives: swiss

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


A good fillet knife

Food processor


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!!


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


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!


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


(Post) Valentine’s Day

Valentine’s Day Objectives: RELAX and EAT.

…and so we did…all day.

We decided to kick things off with leftover cinnamon rolls from the Pioneer Woman (wifey froze half of the disturbingly delicious cinnamon roll dough from last time). Perfect.

And so the deliberate yet destructive eating began…

Our next venture was Oreo cookies…homemade, super chocolate-y, creamy, straight up milk dunkin’ OREO’s!…yea that’s right I made ’em and even colored the center…pause. Thanks to a little inspiration from Smitten Kitchen, I whipped up a big batch of V-day O’s, all pun intended…

The day turned to night…

We started dinner off with a lite, weight watchers friendly appetizer…

Swiss fondue with homemade bread

Take bread, dip repeatedly in warm, melty, gooey cheese. groan.


Note: Use a fondue pot if you have one. I battled it out with the cheese in this sauce pot for a good 20mins. You see, stainless steel pots heat too quickly and if the cheese gets too hot too fast it seizes up. I had to beat the seize outta my cheese. Here’s the recipe (click the pic to enlarge)…

Needless to say, dinner did not come immediately after. As a matter of fact, we both fell into a deep food coma and woke up an hour later. Of course I get blamed…

“Why’d you let me sleep that long?!”

“I didn’t let you, I was sleeping myself.”

“But, I thought you were cooking dinner?!”

“Are you seriously hungry after we just inhaled a pound of melted cheese and a loaf of bread?!”

“Well, I’m not starving…but we have to eat dinner.”

“We’ll eat later, in the meantime let’s drink.”

Drink of the night….

Chocolate Covered Cherry Martini

This seriously tastes like a chocolate covered cherry…got wasted

Get yourself: 2oz Chocolate vodka, 20z Black Cherry vodka, 2oz half and half, 2oz simple syrup, 6t Maraschino cherry juice + 4 cherries, 1T Ghiradelli Double Chocolate-Hot Cocoa mix, Chocolate syrup.

To make: Combine all your liquids into a shaker over ice and shake. Line rim of glass with chocolate syrup. Place cherries at bottom of glass. Pour drink in. Dust top of drink by putting cocoa powder in a sieve and tapping it. Sit down. If standing, grab hold of something stable such as a counter top or banister or such as…drink, enjoy, thank me later.

Okay, now that we’re feelin’ loose…let’s, uh, cook dinner?


Sherry Baby Bella’s

Roasted Garlic and Parmesan (s)mashed Potatoes

Porterhouse for Two — Ruth’s Chris style

I wanted some classic sides to go with the 2.5lb hunk of beast I was serving so I thought sautéed mushrooms and mashed potatoes would be perfect. Then I thought, that’s boring.  So I tweaked them a little and now, lucky me, I can never go back to the classic way because it just pales in comparison.

Sherry Baby Bella’s

These mushrooms are bangin’!

Get yourself: 1 shallot, 5T butter, 2T extra virgin, 6 cloves roasted garlic mash, 2 packages of sliced baby bella’s, 1/4 cup dry sherry cooking wine, salt and cracked black pepper, 1T fresh chopped parsley

To make: In a skillet over medium flame heat up your 3T butter and 1T of oil. When butter foam subsides toss in your roasted garlic mash and stir to break up. Then add your shallots and cook for 5 mins until soft and starting to brown. Now toss in 1T of butter, let it melt, and then add the mushrooms. Toss to coat. Let mushrooms cook down a bit and get nice and soft. Now, raise the flame to high, add in your sherry wine and cook for a few mins scraping bottom of pan to deglaze. Reduce flame to medium and stir all together.Continue to cook mushrooms, they should be shrunken and slightly browned at this point. Add your last T of butter and olive oil. This will create a buttery, and velvety sauce for the mushrooms. Kill the flame. Toss in your parsley. Put the fork down.

Roasted Garlic and Parmesan (s)mashed Potatoes

This recipe yields a batch of (s)mashed potatoes like no other. There’s a hint of roasted garlic and Parmesan and the texture is silky smooth. Roughly mashing the potatoes leaves some chunks of potato and skin which gives the dish  contrasting textures.

Get yourself: 3lbs new baby red potatoes, 1 cup heavy cream, 2T butter, 6-8 cloves roasted garlic mash, 1T extra virgin, 3 handfuls of grated Parmesan, salt&cracked pepper.

First things first, cook your potatoes until fork tender. I like to throw mine in a huge Pyrex bowl, add 1/4 cup of water to the bowl, cover, and heat in microwave for 6-8 mins/lb. They will pierce easily with a fork. Dump any remaining water from the bowl and smash the potatoes.

Leave it chunky (it’ll break down when you stir later). In a large pot heat your butter and roasted garlic mash. When foam subsides on butter add the heavy cream, black pepper and Parmesan. Stir to make saucy. Toss in your potato mash and stir until the potatoes are somewhat creamy and take on a sheen.

I’m warning you may be tempted to eat half before it even gets to the plate!

Now, Ladies and Gentlemen, the moment you’ve all been waiting for…our headliner this evening….

weighing in @ 2.5lb and measuring 2″ thick…

Porterhouse (for 2)

Get yourself: a big slab of Porterhouse beef (I put in a special request at the local butcher), 2T butter, 1T fresh parsley, oven-safe serving platter, s&cracked pepper.

Can’t picture a 2.5lb porterhouse, see for yourself…

To make: All it takes to cook this is a quick sear ea. side over high heat and then it gets finished in the oven. First you will take the meat out at least 15mins before cooking so it gets to room temp. Preheat oven to 450F. Next, liberally salt and pepper the beef.  Heat a cast iron skillet grill pan until smoking hot. Sear the steak on one side for ~3mins then flip. Place 1T of butter on top of beef. Place skillet in middle of oven and check for doneness after 8-10mins. Once beef is done, put 1T butter on oven-safe platter and put under broiler for a few mins (watch that butter doesn’t burn). Take out and sprinkle with parsley.  Then place meat on platter and carve.

Make sure you have your stove exhaust on high bc this steak will hiss and smoke like crazy!

And there you have it…

be VERY careful, the plate is hot!