Ingredients: |
Ingredients: 1½ pounds boneless chicken breast
One 10-ounce piece pork loin
2 ounces pancetta
Salt
1 tablespoon fennel seeds
1 small bunch wild fennel, greens minced (available at gourmet stores)
1 fresh hot red pepper, diced
2 tablespoons extra-virgin olive oil, divided
6 cloves garlic
1 small bunch sage
1 small bunch rosemary
Vegetable broth to cover
2 red bell peppers, julienned
¼ cup red wine vinegar
|
Directions: |
Directions:Slice the chicken breast in half and detach each half from its tenderloin. Butterfly each half of the breast (slice it horizontally as if you were opening a book). Put the butterflied breasts and the tenderloins between 2 pieces of waxed paper and pound the chicken with a heavy mallet to make it thinner. If you don't have a mallet, a heavy-bottomed pot will achieve the same result. You should now have 4 slices of flattened poultry, 2 large and 2 small.
Dice the pork loin and the pancetta, and place them in a mixing bowl. Season the meats with salt, fennel seeds, minced wild fennel and the hot red pepper, and mix together. Top the wider slices of chicken with the pork and pancetta mix and top the mix with the flattened tenderloins. Carefully roll up each set of meats and tie them with butcher's string to secure them during cooking.
In a large skillet over medium-high heat, add 1 tablespoon olive oil. Add the garlic, sage and rosemary, and cook for 1 minute. Add the chicken rolls and cook until they are well-browned. Add about ¼ inch of vegetable broth to the skillet (exact amount will depend on the size of your skillet) and allow it to simmer for about 40 minutes.
In the meantime, in another medium-sized skillet over medium-high heat, add 1 tablespoon olive oil and sauté the pepper strips. Sprinkle pepper strips with red wine vinegar and allow the liquid to evaporate.
Untie the strings that hold the chicken rolls, slice the chicken and serve it together with the peppers. |
This recipe for Pollo in Porchetta- porchetta-style is from