Stuffed Breast of Chicken with Orange Mayonnaise
Adapted from Tapas by Ann & Larry Walker. The Spanish tapas, or something like them, are found all over the world. The English call them starters; Americans call them appetizers; in France they are hors d'oeuvres; in Guangzhou, dim sum; in the Middle East,mezze; in Mexico, antojitos; and in Italy, antipasti.
Tapas can be just about anything in small portions. At their simplest, tapas may be only a plate of olives or perhaps a few slices of ham and cheese. They can also be on the more elaborate side, but the beauty of this recipe is that it must be made ahead and is served cold. No last-minute preparation required if entertaining! Our Wine Department Director, Todd Templin, recommends Vina Alarba Old Vine Grenache to serve with this recipe.
|4 DLM boneless, skinless chicken breast halves|
|1/2 lb DLM boneless, skinless chicken thigh meat|
|2 cloves garlic, finely minced|
|1/4 cup Panko bread crumbs|
|1 large egg|
|Zest of 1 orange|
|1/2 tsp salt|
|1/4 tsp pepper|
|(1) 3/4-oz pkg fresh mint leaves|
|1 Tbsp Vera Jane's Extra-Virgin Olive Oil|
|1/2 cup dry white wine|
Working with one-half breast at a time, put the breast, skin-side up, between pieces of plastic wrap. Using a kitchen mallet, pound the breast down and toward the edge of the meat so that it is as thin and wide as possible without tearing through the skin.
To make the stuffing: Place the thigh meat into a food processor and process until ground. Place ground meat into a mixing bowl. Add garlic, Panko, egg, zest, salt, and pepper. Mix well.
Lay chicken breasts on a work surface, skin-side down. Cover each breast with a a layer of mint leaves. Divide the stuffing equally over each breast, spreading it over the entire breast. Roll each breast up lengthwise; tie with twine at 2-inch intervals and once around lengthwise to secure.
Coat the bottom of a heavy skillet with olive oil. Over medium heat, brown the chicken rolls on all sides. Pour in wine, cover, reduce heat, and simmer 25 minutes. Uncover, increase heat to high, and turn the rolls in the thickened juices until the pan is mostly dry. Remove rolls to a platter, cool, and refrigerate overnight.
1 cup Delouis fils Fresh Mayonnaise
2 garlic cloves, pressed
Zest (finely shredded) of 1 large orange
Combine all ingredients and refrigerate overnight.
To serve: Remove the twine from the chicken rolls. Slice each roll into thin rounds. Serve with mayonnaise on the side, or place the chicken rounds on slices of baguette and top each with a dollop of Orange Mayonnaise.