Posted Wednesday, September 1, 2010
View the recipe demo:
I Capricci di Paganini
1 onion, minced
2 tablespoon extra virgin olive oil
1 roasted pepper, diced
1 pound cleaned and washed baby spinach
6 boneless chicken breasts
salt and pepper to taste
For the filling: Sauté the onion and red pepper in the oil until tender. Add the spinach and cook until it wilts. Remove from the heat and allow mixture to cool.
To stuff the chicken: With a sharp knife butterfly the chicken breasts and pound with a flat mallet. Season chicken breasts with salt and pepper to taste. Stuff the prepared chicken with the cooled filling. Roll them up and secure the filling by tying the breast with string.
To cook the breast: In a large heavy bottom sauté pan, heat the olive oil over moderate heat. Sauté the chicken until golden brown. Turn over and continue to cook for 5 minutes. Add wine and stock and let it evaporate by half. Transfer the chicken to an oven proof baking dish. Finish cooking the chicken in a preheated 375° oven until the temperature reaches 165°. About 15 minutes. Serve the chicken sliced with the reduced sauce.
From its inception, the idea for the WVIZ/PBS Cooks! series was simple… and simply delicious! With Northeast and North Central Ohio being so rich in ethnic diversity, our plan was to gather together traditional and family-favorite recipes from some of the region’s best home cooks and then, through the power of television, share those recipes with you, our family and friends.