Slowly but surely, I'm revving up my cucina for the more serious dishes of fall and winter. It's enjoyable to speculate on what to do with the same old ingredients, before executing an idea or two. Yesterday's challenge came by way of just one butterflied chicken breast, one red pepper, one sweet onion and two tiny summer potatoes. Yes, less can be more.
The chicken was pounded thin and spread with Laughing Cow Light, tomato sauce, a few drops of Balsamic and Italian herbs. After rolling and shaping into a pan sprayed with EVOO/covered with course breadcrumbs, I topped with more crumbs/herbs/spices/EVOO and cut the onion into remaining space. It baked, uncovered, in a preheated 350-degree for 45 minutes, the result perfect for slicing into medallions.
The pepper was seared, skinned, puréed with Chobani plain/EVOO and added to hand-mashed, boiled potatoes, to be placed in sprayed baker, topped with butter/ground pepper and heated.Buon Appetito!
