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Serves 4
The filling made with gorgonzola is simple, requiring very little preparation. The chicken breasts can be filled and rolled in advance, then refrigerated for up to 24 hours.
4 boneless, skinless chicken breasts (5 to 6 ounces each), tenderloins removed and reserved for another use
Salt and ground black pepper
1 recipe filling (Gargonzola Cheese Filling with Walnuts and Figs - see below)
1 cup all-purpose flour
4 large eggs
1 tablespoon plus 3⁄4 cup vegetable oil
1 1⁄2 cups fresh bread crumbs
1. Place each chicken breast on large sheet of plastic wrap, cover with second sheet, and pound with meat pounder or rolling pin until 1⁄4-inch thick throughout. Each pounded breast should measure roughly 6 inches wide and 8 1⁄2 inches long. Cover and refrigerate while preparing filling.
2. Place breasts skinned side down on work surface; season with salt and pepper. Fill, roll, and wrap each breast. Refrigerate until filling is firm, at least 45 minutes.
3. Adjust oven rack to lower-middle position; heat oven to 400 degrees. Spread flour in pie plate or shallow baking dish. Beat eggs with 1 tablespoon vegetable oil and 1 tablespoon water in second pie plate or shallow baking dish. Spread bread crumbs in third pie plate or shallow baking dish. Unwrap chicken breasts and roll in flour; shake off excess. Using tongs, roll breasts in egg mixture; let excess drip off. Transfer to bread crumbs; shake pan to roll breasts in crumbs, then press with fingers to help crumbs adhere. Place breaded chicken breasts on large wire rack set over jelly-roll pan.
4. Heat remaining 3⁄4 cup oil in medium skillet over medium-high heat until shimmering, but not smoking, about 4 minutes; add chicken, seam side down, and cook until medium golden brown, about 2 minutes. Turn each roll and cook until medium golden brown on all sides, 2 to 3 minutes longer. Return chicken rolls, seam side down, to wire rack set over jelly-roll pan; bake until deep golden brown and instant-read thermometer inserted into center of each roll registers 155 degrees, about 15 minutes. Let stand 5 minutes before slicing each roll crosswise diagonally into 5 medallions; arrange on individual dinner plates and serve.
1 tablespoon butter
1 small onion, minced
1 small garlic clove, minced
2 ounces cream cheese, softened
1 teaspoon chopped fresh thyme leaves
2 ounces gorgonzola cheese, crumbled (about 1⁄2 cup)
1⁄4 cup chopped toasted walnuts
3 medium dried figs, chopped (about 2 tablespoons)
1 tablespoon dry sherry
Salt and ground black pepper
Heat butter in medium skillet over low heat until melted; add onion and sauté, stirring occasionally, until deep golden brown, 15 to 20 minutes. Stir in garlic and cook until fragrant, about 30 seconds longer; set aside. In medium bowl using hand mixer, beat cream cheese on medium speed until light and fluffy, about 1 minute. Stir in onion mixture, gorgonzola, walnuts, figs, and sherry; season with salt and pepper and set aside.
Recipe source: America’s Test Kitchen. Valley Fig is a proud sponsor of the America’s Test Kitchen television series 2007 season.
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