A chicken breast wrapped in bacon, stuffed with Mediterranean flavors and accompanied by couscous. Cooking takes place in a pan inside the oven paper where you wrap the chicken breast. The dish is a variation of a Chicken Cacciatore with rice pilaf and chef Red shrimp curry sauce Francis Mammola during a cooking fusion that I followed in recent days. The dish struck me not so much for ingredients, black olives, Capers, Rosemary, vinegar and Bacon (even made by me turned yummy) as for the type of cooking: the chef has rolled chicken in parchment paper and then put everything tightly sealed in a pan with oil and a clove of garlic. the result? The pillow has melted, the chicken is soft and juicy inside and was not dried within. Gorgeous. I then decided to do it again but with the ' Sicilian’ that sets us apart: I used Sun-dried tomatoes, Capers, green olives in brine and Rosemary. I wrapped the chicken in bacon and got a couscous with herbs and lemon zest. I replaced the curry with a marsala reduction….
Ingredients for 4 people:
for the stuffed chicken
- 800 grams of chicken breast made
- 150 grams of bacon or bacon sliced
- 10 dried tomatoes (favorite Sicilian!!)
- 15 capers
- a clove of garlic unpeeled
- 10 green olives in brine
- a sprig of Rosemary
- salt and pepper
for the couscous
- 200 grams couscous
- grated rind of 1 lemon
- a little Rosemary and Sage, chopped very finely
- salt and pepper
- extra virgin olive oil as required
- 150 ml of dry marsala
- 40 grams of sugar
First prepare the marsala reduction, more than anything else because it must boil down to shrink by at least two-thirds: put in a saucepan Pan marsala and sugar and bring to a boil, then lower the heat so that you keep Simmons. It will take about an hour. I love sweet reduction, but you can also put less sugar. Chop finely on a cutting, all together, dried tomatoes, the olives, the capers and Rosemary. Prepare many sheets of parchment paper how many chicken breasts and place over each of them a layer of bacon large because the chicken would slowly over. The chicken breasts should be well off the beaten path, so they are of uniform thickness. Spread on each chicken breast a portion of the compound, lightly salt and pepper. Roll over themselves lengthwise chicken breasts, wrapping them inside the wax paper and rolling up the ends to form a ' candy ' effect. Put in a pan, a drizzle of extra virgin olive oil and a clove of garlic ' poached ', crushed but without removing the outer husk: warm up and put the chicken rolls wrapped in parchment paper. Rigirateli doing Brown over high heat: will bake about 10 minutes. Meanwhile, put in a dish couscous, Add 4 tablespoons oil and mix well with a fork shelling couscous. Put in a saucepan of water (the amount depends on the couscous that used and its cooking time, usually the directions are on the package), Add salt and when it boils pour showerheads couscous. Mix, cover and turn off the heat. After 3 minutes the Couscous has absorbed the water and will be ready: pepper, Add the chopped herbs and lemon zest and, If necessary, a little olive oil. To serve, put the dish on a bed of cous cous, then place on top of chicken rolls cut in half and rubbed with a little oil. In a bowl pour the marsala reduction and accompanied the dish.
THE PAIRING: With this dish we suggest you drink a fragrant and balanced Nero d'Avola of Caviro wineries: the Rai, classic Italian line selected in various regions for the foodservice channel.