Great Recipe Experiment 2008 #2

[baronessekat]

From:WeightWatchers "Take-Out Tonight" Cookbook. Page 150

INGREDIENTS:
6 (1/4 lb) Chicken Breasts
1 Tbsp Minced Fresh Sage leaves or 1 tsp dried
1/4 tsp salt
6 thin slices prosciutto
1/4 pound sharp provolone cheese, cut into 6 thin slices
1 Tbsp olive oil
1 tsp butter
1 onion, finally chopped
1/3 cup Marsala

PREPARATION:
1. lightly pound the cutlets between 2 sheets of wax paper with a mallet or rolling pin until thin but not torn. Sprinkle with sage and salt. Top with the prosciutto and cheese slices. Roll up the cutlets from short side and secure with toothpicks. Refrigerate, covered, for 1 hour or overnight

2. Heat a large nonstick skillet over medium-high heat. Swirl in the oil and butter, then add the chicken rolls. Cook until lightly browned, about 2 minutes per side. Transfer the rolls to a plate. Add the onion to the same skillet and cook, stirring occasionally until golden, 7-10 minutes. Add the Marsala and the browned chicken rolls to the skillet; bring to a boil. Reduce the heat and simmer, covered, until just cooked through, about 8 minutes.

VARIATIONS DONE:
I only made three rolls. The package of chicken I had bought only had 3 so that's what I made. I didn't have sage that I could use in cooking so I substituted a little bit of Thyme. I also didn't realize it until too late that I had bought Madira rather than Marsala.

RATING: 3. I will not be rushing to try this again. See, I'm not a fan of Chicken Cordon Bleu. I had hoped this would be a good replacement for it. It was ok. Not Wow. I didn't hate it, but I can't really say I liked it either. I give it a three because it's smack in the middle of I absolutely hated it and I absolutely loved it.



Now I just have to find a recipe to try that uses Chicken and Mushrooms. I have both that I need to use up in the next couple days. I might just do my old fall back of a chicken with lemon and mushroom sauce.

Comments

[meirwen.livejournal.com]

If you bought the Marsala, make Chicken Marsala. Chicken, mushrooms, aromatics, Marsala, and some chicken broth.

[baronessekat.livejournal.com]

I accidentally bought Madira rather than Marsala

[meirwen.livejournal.com]

Ooops. Well that would help explain how much you didn't like the saltimbocca. What, specifically, didn't you like otherwise?

I generally prefer that one with veal (though Marsala is good either way) cause the chicken version can be a little dry, and the quality of the chicken makes a big difference. I think it would be more successfull with boneless thighs than breasts--moister and a bit more flavor. I was pleased to see organic bonesless skinless thighs at Wally-land for about what I paid for the regular boneless thinless breasts other places, so I guess I'll be shopping in the great wasteland soon.

BTW, we are day tripping 12th Night--and I may beg off due to finances--we'll see.

[baronessekat.livejournal.com]

With chicken cordon bleu it's the cheese. I do not like the flavor of swiss at all. I can tolerate provalone usually. I think that is actually what I didn't like. I didn't mind the flavor the madira gave the overall dish. Though, yes, I prefer marsalla. I just didn't notice I had grabbed the wrong bottle at the store until I got to the point of needing to add it to the dish.

I think it was also a texture thing with the prosciutto. It was a bit chewy for me. But not something that would totally turn me off. I forget though that it's panchetta that I like over prosciutto. (bacon vs. ham).

The chicken breast itself wasn't bad. It was tender (probably from the pounding to get it thin enough for rolling).

I think you would like the dish, especially if you like saltimbocca in general.

Will miss you if you don't make it to 12th night. Little boys will be there.

[meirwen.livejournal.com]

You are trying to bribe me with The Cute!
(Might work.)