HungryBastard.com

We came across a new recipe blog that we really like here and found this recipe. This Chicken is pounded flat and stuffed with Italian Sausage, Fennel, Crimini Mushrooms, and Mozzarella. I have to say it was a bit of work but very much worth it. The ingredients were simple to find unlike some other recipes we’ve tried. This dish would really be a hit for a dinner party.. However, I suggest pounding the chicken and preparing your filling ahead of time-maybe even stuffing the chicken ahead of time (so you can enjoy yourself, of course). We served ours with Roasted Brussels Sprouts as they did on their site… Great combination!!!

Ingredients:

• 4 boneless skinless chicken breasts
• 1/2 lb. spicy Italian sausage
• 1/2 bulb of fennel, diced small
• 8 crimini mushrooms, sliced
• 2 tbsp. red wine
• 2/3 c. fresh mozzarella, small cubes or shredded
• 1/2 c. sun dried tomatoes (packed in oil), diced
• 6 tbsp. olive oil
• kosher salt and fresh cracked black pepper
• butcher’s twine

Directions:

1. Preheat oven to 350°.
2. Heat a sauté/skillet pan over medium heat. Add to tbsp. olive oil to the pan. Once the oil is heated add the mushrooms. Sauté them while stirring occasionally for about 5-7 minutes. Season the mushrooms with a pinch of kosher salt and a little pepper. Add red wine and de-glaze the pan using a wooden spoon to scrape up all the bits stuck on the bottom. Remove mushrooms from the pan and set aside in a medium-sized mixing bowl.
3. Put the pan back over heat then add two more tablespoons of olive oil. After the pan has reheated, add the fennel. Season with salt and pepper and sauté over medium heat for about 10-15 minutes, or until the fennel is tender. Remove from heat and add to the bowl with the mushrooms.
4. Now, add the sun dried tomatoes, uncooked italian sausage, and mozzarella to the same bowl. Mix thoroughly to combine the ingredients. Try not to overwork the meat.
5. Place a large piece of plastic wrap on a cutting board, then p,lace 1 chicken breast onto the plastic wrap. Place another large piece of plastic wrap on top of the breast. Wrap a rolling pin in plastic wrap and pound the chicken with swift firm hits. Start from the center and work out to the edges until the breast is about 1/4″ thick. Repeat this process with the remaining breasts.
6. Lay out one of the pounded breasts on a flat surface. Season both sides of the ckicken lightly with kosher salt and black pepper. Put about 1/4 of the sausage mixture into the center of the layed out flat chicken breast and begin rolling the breasts like a burrito by folding in the sides of the breast then rolling the edge of the chicken closest to you over the filling until the breast wraps around and completely covers the filling. Slide a piece of butchers twine under one side of the chicken - about 3/4″ from the edge. Tie the twine tightly around the chicken. Repeat this step with 2-3 more pieces of twine evenly spaced across the roulade with the last tie about 3/4″ from the other edge. Using a long piece of twine, tie the roulade lengthwise, weaving the twine in and out of the perpendicular ties to ensure the ends stay tucked well. Stuff and tie the remaining pounded breasts the same way.
7. Preheat an oven-safe pan (such as a cast-iron skillet) over high heat. Once the pan is hot, add two tbsp olive oi9l and the roulades to the pan. Brown the roulades on all sides. Once the chicken has completely browned, turn the roulades seam side down, then place the pan in the preheated oven. Bake at 350° until a meat thermometer positioned in the center of the roulade reads 155°. Remove the breasts from the oven and loosely cover with aluminum foil. Allow to rest for at least 5 minutes. After the breasts have had a chance to rest, remove all of the twine, then cut the roulades into about 3/4″ thick slices.