Chicken in Wine
STUFFING INGREDIENTS
| 1 c. loosely packed white bread crumbs, crusts removed. | 1 small garlic clove, minced |
| 1 c. milk | Grated zest of 1 lemon |
| 6 pitted black olives, finely chopped | 1/3 c. freshly grated Romano Cheese |
| 1/4 pound Prosciutto Ham, diced | 1 medium sized egg, beaten |
| 1 T. chopped fresh Italian parsley | Salt and pepper to taste |
INGREDIENTS FOR THE CHICKEN
| 4 whole chicken breasts, boned, skinned and split,pounded thin. | 2 T. capers, rinsed |
| 1/4 c. Extra-Virgin Olive Oil | 1/3 c. Lemon Juice |
| Salt and Pepper to Taste | 1/3 c. Chicken Broth |
| 1 c. flour for dredging | 1 T. unsalted Butter |
| 1 C. Dry White Wine | 1 T. chopped Italian Parsley |
DIRECTIONS
Soak the read pieces in the milk for about 5 minutes. Dragin the bread and squeeze it in your hands into a soft pulp. Put the bread in a medium sized bowl, together with the choppedolives, parsley, proscuitto, garlic, lemon zest, cheese and egg. Mix and season with salt and pepper.
Lay the chicken breasts on a work surface and spread 1 large rounded teaspoon of filling on each breat, leaving a border free all around the chicken breast. Roll breasts into bundles. Secure each breat with a couple of wooden toothpicks. The chicken can be made up to this point the day before. Make sure you cover and refrigerate the chicken if you are going to finish them later.
Heat the oil in a large frying pan over medium heat. Season breasts with salt and pper and coat the bundles lightly with flour. When the oil is very hot, add the bundles to the skillet without crowding. Cook until the bundles are golden brown on all sides, 6 to 7 minutes. Discard half ot he fat in the skillet, raise the heat to high and add the wine. Cook, stirring until wine is reduced by half, 2 to 3 minutes. Add the capers and the lemon juice. Cover the skillet partially, reduce the heat to low and simmer until the chicken is cooked all the way through, 10 to 15 minutes. Stire the sauce and turn the breasts a few times during cooking. Add a little more wine, chicken broth or water if the liquid in the skillet reduces too much.
Remove toothpicks and place bundles on serving dishes. Put the skillet back on high and add the brother, butter and parsley. Cook, stirring for about 1 minute until the sauce has a medium-thick consistency. Taste and adjust seasonsings, spoon over chicken and serve.
This recipe is from Biba's Italian Kitchen by Biba Caggiano.