четвртак, 23. фебруар 2017.

уторак, 29. новембар 2016.

Rolovana piletina

Kijevski kotlet

Chicken Souvlaki

Serves 4 to 6

Marinating the Chicken
3 cloves garlic
1 tbsp fresh oregano
2 tbsp red wine vinegar
6 tbsp fresh lemon juice (1-2 lemons)
4 tbsp extra virgin olive oil
1 tsp kosher salt
1/2 tsp freshly ground pepper
4 single chicken breasts
wood or metal skewers

Cooking the Chicken Souvlaki
vegetable oil (if grilling)
salt (to taste)
freshly ground pepper (to taste)
extra-virgin olive oil (for finishing)

To start the marinade, first crush the garlic and finely chop the oregano. In a dish large enough to marinate the chicken, add the garlic, red wine vinegar and lemon juice.
Whisk in the olive oil and add the oregano, salt and pepper. Set aside.
Remove the tenderloin from the chicken breast (if attached), and trim off the tendon. Cut all of the chicken into approximately 1½-inch cubes. Place the chicken into the marinade and mix to combine. Cover with plastic wrap and let marinate in the refrigerator for at least 2 hours or even overnight.
Note: Before skewering the chicken, soak the wood skewers in water for at least 2 hours (if possible).

To cook the chicken, preheat your grill to mediumhigh or turn your oven to 375º degrees Fahrenheit.
Slide 3 or 4 pieces of meat onto each skewer. If grilling the chicken, first lightly oil the grill by dipping a paper towel into a bit of vegetable oil. Place the skewers onto the hot grill and let cook for
about 3 or 4 minutes, seasoning with a bit of salt and pepper.
When the chicken lifts easily from the grill, it’s ready to be flipped. Let cook on the other side until the chicken is fully cooked through, which should take another 3 to 4 minutes.
If baking in the oven, cook for about 10 minutes, turning once, or until cooked through.
When done, place onto a platter, drizzle with a bit of extra-virgin olive oil and serve with Homemade

Chicken Saltimbocca

Serves 2 to 3

3 oz cambozola cheese
1 clove garlic
3 slices prosciutto
2 chicken breasts
1/4 tsp freshly ground pepper (or to taste)
3 large fresh sage leaves

1 tsp olive oil
4 tbsp white wine
3/4 cup chicken stock
2 tbsp cold Unsalted butter
salt and pepper - to taste
juice of half a lemon

To prepare the saltimbocca, slice the cheese into 6 pieces. Thinly slice the garlic, and cut each slice of
prosciutto in half. Set aside. Cut each chicken breast into 3 equal pieces and sprinkle with pepper. Tear each sage leaf in half and place on top, followed by the cheese and prosciutto.
Cover with plastic wrap, and flatten to just under ½-inch.
To cook the saltimbocca, preheat a stainless-steel pan over medium-high heat. Add the oil, and once hot, add the chicken, prosciutto side down. Shake the pan periodically and once the chicken releases on its own, you’ll know it’s time to turn it. Don’t worry if the cheese oozes out of the sides during cooking. This will make the sauce even tastier.
Check for doneness and place onto a plate. Loosely tent with foil.
Make sure the surface of the pan is shiny with the oil that remains, adding a bit more if needed to cook the second batch, if necessary. Once done, discard the excess oil. Off the heat, add the wine, then garlic, and let simmer. Reduce this to about 2 tablespoons, and scrape up any browned bits
from the bottom of the pan.
The sauce should look a little syrupy and have a nice sheen to it, before you add the stock. Bring this to a boil and reduce again by half. Once it looks syrupy again, add the cold butter and gently swirl until everything is melted and combined. Add the lemon juice and taste the sauce for
Reduce the heat to low and return the chicken to the pan, pouring in any accumulated juices. Coat both sides of the chicken in the sauce. Place onto a platter, pour the sauce over top, and serve.