Chicken Capocollo Recipe
Ingredients
| 4 green onions, ends trimmed | ||
| Olive oil | 2 Teaspoon | |
| Garlic | 2 Clove (5gm), pressed | |
| 4 boned and skinned chicken breast halves (about 1 lb. total) | ||
| 4 thin slices (about 1 oz. total) capocollo (or coppa) sausage or prosciutto | ||
| 1/4 cup regular-strength chicken broth or dry white wine | ||
| Dijon Mustard | 2 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Dried basil leaves | 1/2 Teaspoon | |
Directions
Chop onions and put in a 10- to 12-inch frying pan over medium heat with oil and garlic.
Stir often until vegetables are lightly browned, about 3 minutes.
With a flat mallet, gently pound chicken breasts between sheets of plastic wrap until meat is evenly 1/3 to 1/2 inch thick.
Lay a slice of capocollo on each breast, pressing lightly so that chicken and sausage stick together.
Pushing vegetables aside, lay chicken pieces in pan.
Cook just until edges of breasts begin to brown on underside, about 4 minutes.
Turn over and cook until breasts are no longer pink in center (cut to test).
Transfer meat, sausage up, to a platter; keep warm.
In pan, mix broth, mustard, lemon juice, and basil.
Stir on high heat until boiling rapidly, then pour over meat.
Stir often until vegetables are lightly browned, about 3 minutes.
With a flat mallet, gently pound chicken breasts between sheets of plastic wrap until meat is evenly 1/3 to 1/2 inch thick.
Lay a slice of capocollo on each breast, pressing lightly so that chicken and sausage stick together.
Pushing vegetables aside, lay chicken pieces in pan.
Cook just until edges of breasts begin to brown on underside, about 4 minutes.
Turn over and cook until breasts are no longer pink in center (cut to test).
Transfer meat, sausage up, to a platter; keep warm.
In pan, mix broth, mustard, lemon juice, and basil.
Stir on high heat until boiling rapidly, then pour over meat.
Chef
