Ingredients
- Chicken breasts pounded thin (Smart Chicken sells thin cut breasts that are easier to work with)
- Mushrooms (use shiitake or something with flavor on its own)
- Olive oil
- Butter
- Flour
- Panko bread crumbs
- Salt
- Pepper
- Marsala wine
Preparation
Step 1
Dice mushrooms.
Saute' them in some butter and olive oil until they're tender. Season with salt/pepper. They will absorb the fat and then let go of some moisture. Cook the mushrooms until they're not completely dry, but don't have mush liquid around them in the pan.
Allow this mixture to cool.
Season the flattened chicken breasts and spread a thin layer of the cooled mushrooms on them.
Roll the breasts and place on something non-stick (Reynolds Release foil or a Silpat) with the loose end of the roll on the bottom.
Put some salt and pepper in the panko and add some olive oil. It won't take as much as you think, so add a little and work it in with your hands. Once all of the crumbs have oil on them but are still separate (meaning they're not sticking together), they're ready to put over the top of the rolled chicken breasts.
Put the panko-covered rolled chicken breasts in a 350 degree oven for as long as it takes. The breasts will be opaque and the panko will be golden brown.
While the oven does its work, make a thin "roux" with a little flour and some olive oil--probably about 1 part flour to 3 or 4 parts oil. Once the flour isn't raw, add the Marsala wine and allow it to thicken over medium-low heat. Spoon the sauce lenghtwise over the finished chicken and (hopefully) enjoy.
-John Trickett