Prosciutto-Wrapped Chicken Roulettes with Pork

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Prosciutto-Wrapped Chicken Roulettes with Pork

Flavorful, budget-friendly chicken thighs are far from mundane when taking the center stage in this elegant Prosciutto-Wrapped Roulettes dish in my Service à la Russe, or simply buffet-style, Sochi Olympics Party with friends. Wrap each roulette in two thick slices of Domestic Prosciutto or create your own version using any other cured bacon instead. A stuffing of ground pork mixed with sautéed finely diced zucchinis and shallots adds a flavorful twist and a delightfully tender texture. This moist, dark meat is a savory perfection once baked in foil pockets and then sliced on a bias to be served. To save time, pre-assemble the roulettes one day in advance and bake them right before your guests are ready to eat. The foil will keep them moist and hot for a while. Serve the roulettes hot, warm or cold!

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Ingredients: boneless chicken thighs, ground pork, egg yolk, zucchini, shallot, garlic clove, coriander, cumin, red pepper flakes, black pepper, Domestic Prosciutto, baby kale or spinach, olive oil, fine sea salt.

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Finely chop shallot or half a small onion. In a small non-stick frying pan, heat 1 tbsp. of olive oil, add shallot and sauté for about 2 minutes on a medium heat until slightly golden. Add minced garlic and continue cooking for 1 more minute or less to prevent it from burning. Transfer the mixture into the bowl with ground pork.

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Finely dice one small zucchini. In the same skillet, add another tbsp. of oil, add zucchini and sauté stirring frequently for 3-4 minutes, until slightly browned but still crunchy. Season with a good pinch of salt and freshly ground black pepper.

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Add sauteed shallot and zucchini to the pork. Season the mixture with coriander, cumin, red pepper flakes, salt and freshly ground black pepper.

 

Add egg yolk. With your hands, mix to combine the stuffing. Set it aside or refrigerate until ready to use.

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Prepare the chicken: Using a meat mallet, pound the chicken thighs on a slight angle (try not to break the piece) to expand it to desired thickness, approximately 1/8 of an inch.

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Line your working station with cling film. Place two prosciutto slices side by side, slightly overlapping each other, top them with pounded chicken thigh; season  slightly with salt and freshly ground black pepper.

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Cover the entire thigh with baby kale or spinach leaves. Spread the pork mixture on top, leaving a small border on the sides.

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Roll up the roulette with the cling film tightly. Finish the rest.

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Tear 10 equal pieces of aluminum foil, place the roulette on the bottom of the sheet and roll up tightly with the seam on top. Fold in both ends tightly as well, so that the roulette keeps its round shape. Finish the rest. At this point, you can keep the roulettes refrigerated up to 1 day.

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To bake, pour 1/8 inch of water into the baking dish to prevent the meat from burning. Place chicken roulettes on top with the seam up. Bake for 40 minutes.

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To serve, unwarp the roulettes, discard the foil and juices. Slice the roulettes on a bias and serve hot, warm or cold.

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Bon Appétit!
Svitlana

Prosciutto-Wrapped Chicken Roulettes with Pork

recipe details

Serves 8-10

Ingredients

  • 10 boneless chicken thighs

For the Stuffing

  • 16 oz. ground pork
  • 1 egg yolk
  • 1 small zucchini, very finely diced
  • 1 small shallot, finely minced
  • 1 garlic clove, minced
  • ¼ teaspoon coriander
  • ½ teaspoon cumin
  • Red pepper flakes, to taste
  • Freshly ground black pepper
  • 1 2/3 teaspoon salt

Wrapping

  • 1 pound Domestic Prosciutto, thickly sliced
  • 1 ½ cup baby kale or spinach
  • Olive oil          

Directions

  1. Preheat oven to 375 F.
  2. Make the stuffing: Place ground pork in a large bowl, set aside.
  3. In a small non-stick frying pan, heat 1 tbsp. of olive oil, add shallot and sauté for about 2 minutes on medium heat until slightly golden. Add minced garlic and continue cooking for 1 more minute or less to prevent garlic from burning. Transfer the mixture into the bowl with ground pork.
  4. In the same skillet, add another tbsp. of oil, add finely diced zucchini and sauté stirring frequently for 3-4 minutes, until slightly browned but still crunchy. Season with a good pinch of salt and freshly ground black pepper. Add to the pork. Season the pork mixture with coriander, cumin, red pepper flakes, salt and freshly ground black pepper. Add egg yolk and mix well to combine with your hands. Set the stuffing aside or refrigerate until ready to use. Kitchen tip: Always make a small test patty, fry it in the pan and taste to check the amount of seasoning. It should be well seasoned and flavorful. 
  5.  Prepare the chicken:  Using a meat mallet, pound the chicken thighs on a slight angle (try not to break the piece) to expand it to desired thickness, approximately 1/8 of an  inch.
  6. Line your working station with cling film. Place two prosciutto slices side by side,       slightly overlapping each other, top them with pounded chicken thigh; season it       slightly with salt and freshly ground black pepper on top. Cover the entire thigh with baby kale or spinach leaves. Spread the pork mixture on top (approximately 1½         tablespoons), leaving a small border on both sides. Roll up the roulette with the cling film tightly. Finish the rest.
  7. Tear 10 equal pieces of aluminum foil, place the roulette on the bottom of the sheet and roll up tightly finishing with the seam on top. Fold in both ends tightly as well, so that the roulette keeps its round shape. Finish the rest. At this point, you can keep the roulettes refrigerated up to 1 day.
  8. To bake, pour 1/8 inch of water into the baking dish. Place chicken roulettes into the water with the seam up. Bake for 40 minutes.
  9. To serve, unwarp the roulettes, discard the foil and juices. Slice the roulettes on a bias and serve!

Kitchen tip: Always wash your hands after handling raw poultry.

 

 

 

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