Stuffed Chicken Breasts Italian
|Chicken breasts||8 , skinned|
|Unsalted butter||2 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Onion||1 Medium, peeled and chopped|
|White mushrooms||1⁄4 Pound, thinly sliced|
|Whole milk ricotta cheese||1 Cup (16 tbs)|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Finely chopped parsley||3 Tablespoon|
|Freshly grated nutmeg||1⁄4 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
|Freshly ground black pepper||To Taste|
|Watercress||2 1⁄4 Bunch (225 gm), large stems removed (2 large bunches)|
|Cream||4 Tablespoon (light or heavy)|
|Toasted bread crumbs||1 Cup (16 tbs) (fresh)|
|Olive oil/Vegetable oil||2 Tablespoon (for sauteeing the chicken)|
|Chunky tomato sauce||2 Cup (32 tbs), warmed (home made)|
|Finely chopped flat leaf parsley||1 Tablespoon (for garnish)|
If the butcher has not flattened the breasts, place them between 2 sheets of wax paper and pound them to an even thickness of about 1/4 inch, using a meat pounder, side of a cleaver or chefs knife, or the heel of your hand.
Working with the smooth side of the breast down, pound the flesh from the center of the breast toward the outside, taking care not to break through the meat.
The small cutlets may be removed and used for another dish.
If used here, be sure to remove the tendon.
Cover the breasts and set aside.
In a medium-size, heavy skillet, heat the butter and oil over medium-high heat.
When the butter has foamed, stir in the onion and saute it for 5 to 7 minutes until lightly colored.
Add the mushrooms, and continue cooking for 2 to 3 minutes until they are wilted, stirring occasionally.
Combine the ricotta and Parmesan cheeses, parsley, nutmeg, red pepper, salt, and pepper in a large bowl.
In a saucepan or bowl, blanch the watercress for 15 to 20 seconds in boiling water until just wilted.
Drain it well, then transfer it to the bowl of a food processor fitted with a steel chopping blade, and process until somewhat smooth.
Scrape the watercress into the bowl with the cheeses, sauteed mushrooms, and onions and mix well.
Place the chicken breasts vertically on a clean work space with the narrower end closest to you.
Divide the stuffing equally, placing about 2 tablespoons onto the lower edge of each breast.
Roll them up, turning in the sides to form a neat cylinder (see illustration).
Fill a flat dish or pie plate with the flour.
In another dish beat the eggs and cream.
Fill the third dish with the bread crumbs.
Roll each breast first in the flour, making sure to pat some on the ends, then dusting off any excess flour.
Next dip it into the egg-cream mixture, and finally, roll the cylinder in the bread crumbs.
Place the coated breast on a jelly roll pan or large flat plate and continue with the remaining breasts.
Cover and refrigerate for 1 to 2 hours to seal the cylinders.
Preheat your oven to 350Â°F.
Add enough oil to a large, heavy skillet to measure 1/4 inch in depth and heat it until very hot over medium-high heat.
The surface will ripple.
Place the rolls 1 at a time in the hot oil, taking care not to crowd them.
If necessary, do this in batches.
Using 2 wooden spatulas or spoons to help turn, brown the rolls evenly on all sides, approximately 5 to 6 minutes.
Once the rolls are golden brown, transfer them to a jelly roll pan with the aid of a wide spatula, and place them in the preheated oven for approximately 15 minutes to finish cooking.
Test 1 breast for done ness by cutting partially into it to see that the meat is just cooked through.
Remove the pan from the oven and place the breasts on a heated platter or individual plates.
Ladle a large spoonful of sauce over the middle of each cylinder, and add a little parsley.
Pass remaining sauce at the table.