Chicken: Chicken Involtini with Mango Sauce

posted by Angel 04-10-101 5:34 PM

Chicken Involtini with Mango Sauce

1148 Paterson Plank Road
Secaucus, NJ

For the chicken:
8 ounce double boneless chicken breast
a pinch of salt and pepper
4 large fresh spinach leaves
1 large thin slice of Fontina cheese
1 large thin slice of prosciutto
all purpose flour to coat
1 egg beaten
1/4 cup of freshly grated parmesan cheese
1 cup vegetable oil

For the mango sauce:
1 tablespoon sweet butter
1 teaspoon chopped fresh tarragon
1/2 of a ripe mango, sliced thin
1 tablespoon Grand Marnier
5 tablespoons of brown sauce

Make the chicken: Place the chicken breast on a board and carefully pound with a wooden mallet to flatten as thin as possible. Be careful not to break through the flesh. Sprinkle with salt and pepper.

Place the spinach leaves over the surface of the chicken in one layer. Add the cheese and then the prosciutto and roll the breast. Secure the roll with wooden toothpicks.

Lightly coat the roll with flour and dip it into the beaten egg. Spread the parmesan cheese in a thin coat on a plate. Coat the egg-washed chicken roll with the Parmesan cheese.

In a skillet just large enough to fit the roll, heat the vegetable oil over medium-high heat. Fry the roll on all sides until golden brown. Drain on paper towels and place on a baking sheet. Bake in a preheated oven at 350 F for 20 minutes. Allow to rest for 5 minutes.

Make the sauce: Melt the butter in a sauce pan over medium heat. Add the tarragon, the ripe mango, the Grand Marnier and the brown sauce. Cook with constant mixing until smooth.

Assembly: Cut the chicken roll into 1/2" thick slices and fan out in the center of a preheated plate. Remove the mango slices from the sauce and fan them out around the chicken slices. Pour the sauce around the outside of the chicken roll and mango slices.

Serves 2 as an appetizer.

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