I made the prettiest stuffed/rolled chicken breasts tonight

[melissa-dallas]

I pounded them out, put a thin slice of provolone, some sun dried tomatoes and some small thin partial asparagus spear pieces, then rolled up. Rolled in flour, egg white beaten with water then italian seasoned panko crumbs. Pan fried on all sides in just a little oil in a non-stick skillet. I really didn't think they were going to stay closed but with the help of mucho toothpicks, strategically inserted then pulled as I turned them they did. Now I remember why Chicken Kiev was so difficult to make or at least to execute.

 

[emtd]

they sound delicious and pretty. I wonder if they could be

baked as well?

 

[melissa-dallas]

I'm sure they could be but they wouldn't be as crisp. I used a minimal amt of oil

 

[richard-in-cincy]

These sound wonderful and would make a great company entree.

And of course I'm already plotting a layer of pesto in there as well. LOL

 

[melissa-dallas]

Only in yours. I don't like pesto. Leave mine plain

 

[marilynfl]

Melissa...I didn't like pesto either until I thought of it as a concept instead of a rule.

Use any nut, oil, cheese, herb and NO garlic at all if that's how you feel.

Can you see where I'm going, Mr. Nasty Bitter Coat-My-Tongue-For-Hours Garlic? Ya, I'm talking to you!

Heck, you can even leave the nuts out.

Now, instead of saying Pesto and thinking: Basil, Pine Nuts, Parmesan, Olive Oil....I think: fresh herb spread.

 

[mistral]

And I betcha you could slowly cook that garlic in the olive oil for. . .

a savory-sweet garlic accent in pesto, no?

 

[melissa-dallas]

Oh, it is the basil, not the garlic. I like dried basil but fresh only in tiny quantities.

Actually, I can eat pesto in very small quantities, but not big amounts slathered on pasta. Go figure, I love black licorice but not basil, fennel or anise.

I love cilantro lime pesto made with almonds. Great on ancho or chipotle grilled steak.