Chicken Rolls with Smoked Gouda and Mushrooms
This recipe will change your family dinner tradition. Ask your kids to help you – it’s so much fun to tender the chicken breast with the meat pounder or tidy it up. Brussels sprouts look so delicious, kids may even be tempted to try … and love them.
INGREDIENTS:
1 boneless chicken breast
2 slices of prosciutto
¼ lbs smoked gouda cheese
4 baby bella mushrooms – cut into small pieces
1 springs fresh thyme – removed from stem
½ shallot, halved
8 basil leaves
SAUTE BRUSSEL SPROUTS
10 brussels sprouts, halved
1 strip orange zest 1” wide by 3” long
1 medium garlic clove, peeled and diced
2 tablespoons dry Vermouth
PREPARATION:
Heat I tablespoon olive oil over medium heat in a sauté pan. Add the halved onions and sauté until translucent; add chopped mushrooms and the thyme. Mix well and cook for 10 minutes.
Cut the chicken breast in half, lengthwise, and thin it with a meat pounder or ask your butcher to prepare it for you.
If you tinned by your self, season with salt and black pepper, brush over olive oil, cover it with wrapping plastic and beat it with a meat pounder each side for 2 min, until thin and tender.
On your cutting board lay one piece of prosciutto. If the slice is not big enough to cover the length of the chicken breast, add another one. Place the thinned chicken breast on top, add 4 basil leaves and then add thin slices of smoked Gouda cheese to cover the whole chicken breast. Top it with the sautéed mushrooms. Roll and tie it up with Kitchen Twine. Repeat the same with the second one. Cut it into circles before serving.
Preheat oven to 350F.
Heat I/2-tablespoon over medium heat in an ovenproof skillet. Add the chicken rolls and cook while turning for 4 min, until prosciutto gets crispy brown color. Remove the pan from the heat and place it in the oven. Bake for 10 min.
Bring a pot of 2 cups salted water to a boil. Add all the Brussels sprouts and cook for 30 sec.
Heat I tablespoon olive oil over medium heat in a sauté pan. Add the diced garlic clove and orange zest and sauté until fragrant. Add the halved Brussels sprouts cut side down and cook for 3 minutes. Add the Vermouth and cook for another 2 min, until the cut side of the Brussels sprouts is light brown.
