I dubbed this week my "food elimination week". We are leaving for a long vacation and my main goal is to leave the kitchen bare of any candidate for decomposition. Practically everything fresh and cured. No one wants to come back home with a little surprise on a platter of dreaded moldy food that miraculously quadrupled in size and altered the homely smell to something indescribably horrendous.
The refrigerator can only hear my heavy exhales everytime I open it to mentally calculate and coordinate how I can combine what are inside. The week had passed and I am on to my last meal tonight of a ham & cheese platter with some frittata. As frustrating it was, I successfully apportioned everything the whole week.
These rolls are from the beginning of the week when I had the luxury of cooking fresh chicken fillet and peaches. I've always loved mixing fruit with meat or fish and this combination is worth a try like the others I have posted. The peaches added a twist of a pleasant fruity & floral flavor to the chicken.
Until my next post from the beautiful mountains of the Dolomites!
Chicken Rolls with Peaches & Spinach
- 400 g. chicken fillet
- 3 ripe peaches, pitted, peeled & chopped
- 100 g. spinach
- 50 g. pancetta affumicata (smoked), cubed
- a bunch of mint leaves, chopped + some for decorating
- a bunch of parsley, chopped
- salt & pepper
- extra virgin olive oil
- 1/2 cup port + a dash
- 1 garlic, halved
- Pound chicken fillet with a meat tenderizer. Set aside.
- Prepare the filling. Saute' the garlic in a saucepan with extra virgin olive oil. Add the pancetta affumicata when garlic changes color. Toast the pancetta.
- Add the spinach. Toss with the pancetta for a few minutes until its volume reduces. Add the peaches. Season with salt & pepper. Cook for a few minutes. Add the parsley & mint. Add a dash of port. When the alcohol evaporates, turn off the fire. Discard the garlic.
- Lay one chicken fillet flat on a plate. Spoon some filling. Roll and secure with a food stick. Repeat until you finish all the chicken.
- If you have some extra filling, saute' it along with the chicken rolls.
- In the same saucepan where you cooked the filling, pour some extra virgin olive oil. Saute' the chicken rolls. Brown all sides. Add 1/4 cup of port and let the alcohol evaporate. When it evaporates, turn off fire. Slice the rolls. Pour the sauce on the rolls. Drizzle with extra virgin olive oil before serving.