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 & SpinachIngredients:
- 400 grams chicken fillet
- extra virgin olive oil
- 1 garlic, crushed
- 50 grams pancetta affumicata (smoked), diced
- 100 grams spinach
- 3 ripe peaches, pitted, peeled & chopped
- 1/2 teaspoon finely chopped mint leaves + some for decorating
- 1/2 teaspoon finely chopped parsley
- 1/2 cup port + a dash
- Pound the chicken fillet with a meat tenderizer. Set aside.
- Over medium heat, in a saucepan with extra virgin olive oil, sautè the garlic and the pancetta until the pancetta are toasted. Discard the garlic when it turns golden brown.
- 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 then a dash of port. When the alcohol evaporates, turn off the fire.
- 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, set is aside to sautè along with the chicken rolls.
- In the same saucepan where you cooked the filling, pour some extra virgin olive oil. Sautè the chicken rolls. Brown all sides.
- Add 1/4 cup of port and let the alcohol evaporate. When it evaporates, turn off the fire.
- Slice the rolls. Pour the sauce on the rolls. Drizzle with extra virgin olive oil before serving.