Spicy chicken roulades in tomato sauce

recipe

Spicy chicken roulades in tomato sauce

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There is little meat in much of Campania's regional cuisine. What there is usually comes from the two other historical elements that have had such a profound influence on the area's food: the royal and noble households of the French and Spanish courts, and the monasteries and convents. This recipe originates from the convents, and bears that unmistakable Campanian touch in its use of fresh herbs and a rich tomato sauce

Ingredients

500 g (1 lb 2 oz) chicken breast fillet
2 or 3 stalks of fresh flat-leaf parsley leaves picked and roughly chopped
1?2 garlic cloves, finely chopped
4 tablespoons freshly grated pecorino cheese
4 tablespoons freshly grated
Parmesan cheese
small handful of fresh mint leaves, roughly chopped
2 whole fresh bay leaves, roughly chopped
sprig of fresh rosemary, leaves picked and chopped
1 fresh sage leaf, roughly chopped
2 tablespoons olive oil for cooking
1 glass of dry white wine
500 g (1 lb 2 oz) passata
1 fresh red chilli, deseeded and finely chopped
salt and freshly ground black pepper
small handful of large fresh basil leaves, rolled and finely sliced into
chiffonade, to serve

Serves: 4

Directions

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To make the chicken roulades, slice each breast fillet through the middle so that you are left with two thinner fillets. If you find it easier, or the fillets are not big enough, pound out the chicken using a meat mallet or wooden rolling pin, then cut each fillet in half lengthways. Trim the edges to neaten, if necessary.
Lay out the slices of breast fillet side by side on a work surface. Put a little parsley on each slice, reserving some for later use, then divide up the garlic, pecorino and Parmesan, and use to cover each slice. Season with salt and black pepper.
Roll up the chicken into roulades, starting from one of the short edges, and secure with toothpicks or cocktail sticks.
Add the remaining parsley, the mint, bay leaves, rosemary and sage to a heavy pan over a medium heat with the oil. Quickly brown the roulades on all sides. When they are nicely browned, pour over the white wine and continue cooking for minutes until the wine has reduced, turning the roulades from time to time. Add the passata, sprinkle in the chilli and season with salt. Cover the pan and leave to simmer over a gentle heat for minutes.
When the roulades are cooked, sprinkle with the basil and serve immediately, accompanied by a fresh green salad or a vegetable side dish such as lightly sauteed courgettes.

Source: Cucina Napoletana, published by New Holland