Paupiettes de poulet

This recipe is by analogy with "paupiettes de veau", which are thin veal fillets stuffed with a kind of breading and then cooked in a sauce. The filling here is probably highly untraditional, but I thought it was original and pretty good. This is not as polished a recipe as others here, especially when it comes to cooking time, but I thought the final taste was interesting enough to merit writing this down.

Ingredients

For the stuffing:

2.5 Tb sour cream
A little bit of grated cheddar
1 green chili, coarsely chopped
3 cloves garlic
2 slices dark whole wheat bread, toasted and torn into pieces
Salt and pepper

For the sauce:

About 1/2 cup canned diced tomatoes with juice
About 1/4 cup red wine

For the chicken:

2 half chicken breasts, pounded thin
Flour for dredging
Olive oil or butter for frying

Procedure

Put all the ingredients for the stuffing in a food processor and process until mixed.
Dredge one side of the chicken pieces in flour. Spread the stuffing on the other. Roll up the chicken pieces and secure with a toothpick or twine.
Blend/process sauce ingredients.
Heat the oil/butter until very hot. Put the rolls in on high heat and fry on each side until browned
Add sauce, lower heat and cook covered. This time I did about 15 minutes and it was too long. I put the pieces in a 200F oven for about 5 minutes before serving and I think that helped. I think 7 or so minutes would be better, followed if necessary with a couple of minutes in the oven to dry them up.

Katia's cooking page

Katia Hayati
Last updated October 27, 2004