Friday, August 10, 2012

Chicken Basil Goat Cheese Rolls with White Wine Sauce

I don't like hammering meat. I get what it's supposed to do, but the whole idea of hammering something that's already dead just doesn't make sense to me. Couple that with the tip from our chef friend that the more you overwork hamburger meat, the worse the burger is... and I just quietly step away from overworking meat altogether (plus, I kind of really get into things. I envision raw chicken flying everywhere if I were to start hammering...).

Still, sometimes you want to get all fancy in the kitchen. Sometimes you want stuffed chicken breasts. And sometimes Bon Appetit wants you to hammer your chicken breasts.

Guess what? I didn't hammer my breasts, and the chicken rolls turned out amazing. Sometimes Bon Appetit is wrong. But not very often. Instead of hammering, I spiral cut the chicken breasts. You could butterfly if your pretty little heart desires. But the important thing here is: these rolls took less then 15 minutes to prepare, and nary a hammer was used.

Orange you surprised it's not zucchini? :D

Chicken Basil Goat Cheese Rolls with White Wine Sauce
adapted from Bon Appetit

2 large boneless chicken breasts, skinned, spiral cut or butterflied
1/2 cup fresh goat cheese (such as Montrachet) (about 4 ounces)
2-4 green onions, thinly sliced
12 small basil leaves, shredded
Salt and freshly ground pepper
2 tablespoons (1/4 stick) unsalted butter melted
3 rashers of bacon

White Wine Sauce
1/4 cup (1/2 stick) unsalted butter
1/2 cup dry white wine
3 T flour
Salt and pepper

For chicken:
Preheat oven to 350°F. Spiral cut or butterfly chicken breasts. Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread cheese mixture lengthwise over each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Tie ends with string to secure. Fry up bacon in skillet. Set aside. Keep drippings in skillet.
Place chicken in 8-inch square baking dish. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes.OR, you could be lazy like me, and put the chicken in the bacon dripping skillet (+ butter), cover, and cook on each side for 6-8 minutes (test with knife).
For sauce:
Meanwhile, melt butter in heavy large skillet over medium heat. Add wine and boil 3 minutes. Season sauce with salt and freshly ground pepper (honestly, I didn't think it needed it). Vigorously whisk in flour (seriously, put some speedy Olympic muscle into it). Cook for about 5 minutes until sauce thickens up, stirring continuously. If it needs more flour to thicken, do it. BUT, keep in mind, the sauce will thicken the longer it simmers.

Remove string from chicken. Sprinkle with crumbled bacon. Serve immediately, passing sauce separately.

Eat dinner, then go back to watching the Olympics.

Happy Tummy!
kristen mrdjanov


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