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…

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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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