Herbed goat cheese chicken roulades

This recipe is really simple to prepare and uses three really flavorful ingredients: goat cheese, sage, and tarragon. Goat cheese has a really nice flavor– smooth, mild, and a distinct tanginess. Mix that with the licoricey-sweet-basil-like flavors of tarragon and the sweet mentholy flavors of sage, and you’ve got a really potent combination. So let’s stick that inside a chicken. Better yet–let’s shift our focus a little–let’s wrap the chicken around the filling and make roulades.

  • 1-1.5 lbs of chicken breast
  • extra virgin olive oil
  • about 4 oz goat cheese
  • 6-8 cloves of garlic
  • leaves from 3 shoots of tarragon
  • 10 or so leaves of fresh sage
  • a few leaves of fresh parsley
  • dried oregano
  • black pepper
  • 1 egg
  • some Italian-flavored bread cumbs
  • chicken broth
  • sherry cooking wine
  • balsalmic vinegar

First, mince the (finely diced) garlic cloves and fry briefly in olive oil.

Goat cheese and herbs

Then, finely dice the fresh herbs… click to read more…


Creamy garlic pasta

For some of my dishes, I like to have a pasta with a light flavor as a side dish. I’m not a big fan of Alfredo because to me, that’s just too heavy and also kind of dull on the palette. I mix up a sauce that I guess is kind of Alfredo-like, but not really. It’s light tasting, creamy, herby, and has some mellow garlic flavor throughout.

  • pasta (I use half of a package of linguine)
  • ~1.5 cups of white wine
  • parsley
  • ~10 leaves of fresh basil
  • 3 shallots (the greens, not the bulb)
  • 6-8 garlic cloves
  • juice of 1 lemon
  • knob of butter
  • 1/2 cup of ricotta cheese
  • 1/8 cup of heavy whipping cream
  • chunk of parmesan reggiano
  • handful of olives (pitted, obviously)
  • a few capers
  • fennel seeds
  • dash of dried pepper flakes, to taste
  • a good sprinkling of dried oregano

Mince the garlic and fry briefly to mellow out the flavor a little bit. Then… click to read more…

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Chicken Marsala

Chicken Marsala is a really simple Italian-styled dish to prepare and is incredibly flavorful. There’s a surprising number of recipes out there for this dish, but they do something to the sauce which takes away from it–dillute it with water, mix in cream, substitute in a non-Marsala wine ( 😮 ), and so on. The whole point of this dish is to take the distinctive flavor of Marsala wine and focus the attention on that. So with that in mind:

  • 1-1.5 lbs chicken cutlets (veal scallopini would work wonderfully, as well!)
  • ginger powder
  • Italian-flavored bread crumbs
  • knob of butter
  • Extra-virgin olive oil
  • ~2 cup Marsala wine (which is roughly one bottle of cooking Marsala wine)
  • 1/2 cup Chicken broth
  • 1/8 cup flour
  • 2 handfuls of fresh flat-leaf Italian parsley leaves
  • 8 oz small mushrooms (e.g. baby bella, or whatever kind you prefer)
  • 1 egg
  • 3-4 sprigs of fresh rosemary
  • black pepper
  • optional: dried sage

Trim your chicken and… click to read more…

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