See Also: Chicken / Poultry
Chicken Rolls with Dried Cots
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Make 1 bundle per person for a main dish.
1 skinned and boned chicken breast
1/2 teaspoon apricot chutney or chile jam
1 slice roasted red or green bell pepper
1-2 dried slab apricots (San Benito County, of course!)
1 slice fresh asparagus
Italian herbs or Herbes d Provence
salt and pepper to taste
extra virgin olive oil, or butter
sweet paprika
Pound out the chicken breast to an even thickness. Spread with chutney. Arrange the pepper and apricots over the chicken, spreading out the apricot as much as possible. Place the asparagus spear on top. Sprinkle with herbs, salt and pepper. Roll into a bundle and secure with kitchen twine. Heat oil or butter in saute pan. Sprinkle chicken with paprika. Place chicken in hot pan and cook, covered, about 4-5 minutes on each side, or until nicely browned and cooked throughout. Chicken is done when your instant read thermometer registers 165 degrees in the thickest part of the breast. Serve with more apricot chutney or salsa on the side.
Recipe created 2005-05-12.
