By Times Staff
Gloucester Daily Times
Editor's note: This original version of this story omitted an ingredient and cooking temperature. It has been corrected.
A dish that is described as “Rustic Italian Chicken Roulade with Shredded Parmesan, Capers and Tomato Petals” could seem intimidating. However, it is anything but.
This dish courtesy of Mary Poehnelt, a cook at Ming Tsai’s Blue Ginger restaurant in Wellesley, as well as a finalist on FOX’s reality television show “Hell’s Kitchen” with Gordon Ramsey, is anything but complicated.
Mary teaches you how to easily butterfly chicken and prepare a zesty filling for a light and healthy roulade.
With five ingredients and in less than 30 minutes, diners of this dish will believe any home cook has become a gourmet chef.
Rustic Italian Chicken Roulade with Shredded Parmesan, Capers and Tomato Petals
2 chicken breast cutlets
2 Roma tomatoes
1/2 cup shredded Parmesan
1/4 cup capers
1 lemon for 1 tablespoon each zest and juice
2 cloves of garlic, thinly sliced
1/4 teaspoon sea salt (or to taste)
1/4 teaspoon pepper (or to taste)
1. Cut the tomatoes in small wedge-like slices, and remove the seeds, creating “tomato petals.”
2. Add the tomatoes to a bowl filled with shredded Parmesan cheese.
3. Thinly slice the garlic and add to bowl.
4. Add the capers and 1 tablespoon lemon zest (thinly sliced).
5. Butterfly the chicken breast, and open it up. Season well on both sides.
6. Put in 1 tablespoon lemon juice and gently mix together, making a filling.
7. Place the filling in the chicken breast and roll together.
8. On high heat, sear the chicken roulade on all sides, for 2 minutes on each side, in an ovenproof skillet.
9. Preheat the oven at 350 degrees F. Put the remaining filling on top of the breasts, and place the roulade in the oven for 20 to 30 minutes, or until done.
Recipe courtesy of Mary Poehnelt, www.bulgogiandbutter.com, 2013.