Wednesday, 2 January 2008

Chicken rollups

I sort of forgot about the concept of chicken rollups. It's been ages since I made any. Today I was actually looking for kangaroo at the supermarket, but they were out of stock. Then I saw the chicken breast schnitzel pieces on special.

Recipe: Chicken Rollups
4 pieces chicken schnitzel
1 lemon
1 tablespoon olive oil
salt and pepper
4 teaspoons pesto
4 sundried tomatoes
4 fetta-stuffed baby peppers
8 mini-skewers or toothpicks
Pound out chicken breast pieces to even thinness with a mallet. Juice lemon, and combine with olive oil and a sprinkle of salt and pepper. Marinade chicken in this mix for an hour or so, and soak the toothpicks in water.

When ready, smear a teaspoon of pesto over each one. Add a chopped sundried tomato and a chopped fetta-stuffed baby pepper at one end, roll up and secure with a couple of toothpicks. Place in a shallow ovenproof dish, pour remaining marinade over, and bake at 180C for 20 minutes.

Notes: Serve with a green vegetable, using some of the lemon/oil/chicken juices as a dressing. And of course you don't have to have fetta-stuffed baby peppers! Other nice options to stuff your rolls with include baby spinach leaves, herbs, other cheeses, spring onions, basil leaves, olives, prosciutto... It's not a bad way to use up odds and ends of antipasti. Ham and cheese is very traditional.

No comments: