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Chicken Breast Rolls with Herbed Ricotta Stuffing

One of the benefits of using herbs in cooking is that they can compensate for the loss of flavor in low-fat dishes. These chicken rolls are a perfect example. Try using your own favorite herb combinations as well as basil and oregano

Heat oven to 350 degrees F. Flatten each chicken breast by placing it between two sheets of wax paper and pounding it with a mallet or rolling pin until it is 1/4-inch thick.

Combine ricotta, breadcrumbs, capers, garlic, basil, oregano, salt, pepper and hot red pepper sauce in a medium-sized bowl.

Divide the ricotta mixture into 8 portions (about 3 tablespoons each) and spread a portion on a flattened chicken breast, keeping it about 1/4 inch from the edges. Starting at one of the shorter sides, roll it up. Run a toothpick through and place seam side down in a buttered shallow casserole or baking dish. Repeat with each breast. Pour on the wine. Dust with paprika. Bake for 30 minutes, until lightly browned.

Serves 4 to 6

Recipe from:

The Herbal Palate Cookbook
by Maggie Oster and Sal Gilbertie
Photograph by Maggie Oster
Storey Publishing
September 1996
ISBN: 0-88266-915-X
Reprinted with permission

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Lisa Ekus Presents...

Copyright © 1996—the electronic Gourmet Guide, Inc. All rights reserved.