Chicken Rollatini with Rutabaga Avocado Puree.
Yeah, I said it. Rutabaga Avocado Puree. It’s like all “local food oxymoronic” and whatnot. I am in Buffalo in the dead of winter and for some reason the avocado just jumped out at me in the supermarket. I am sooo ready for summer. Or at least spring. I worried this combination could be a great failure but there is a snow storm outside and I’m not leaving the house for any new ingredients. This is what I have to make a puree out of and I’m sticking with it and am I DAMN HAPPY I did!
Chicken Rollatini
2 chicken breasts, pounded thin with a tenderizer
1 head garlic, roasted (use about 4 - 5 cloves depending on how big they are)
Zest of 1 lemon
2 tablespoons parmesan cheese, grated
2 tablespoons minced parsley
tablespoons breadcrumbs
1 egg white
salt
2 tablespoons vegetable oil
1 tablespoon honey
Preheat oven to 350 Degrees.
First things first, you want to pound out the chicken nice and thin.
1. Mix the lemon zest, roasted garlic, lemon zest, parmesan, parsley, breadcrumbs and egg white together in a small bowl.
2. Spread mixture over the chicken breast closer to the side facing you.
Roasted Garlic. Love it.
3. Heat the oil in a cast iron (or any skillet that can go from stove top to oven) and brown the chicken on all sides. Start with the side where the fold is first so you can get a good solid sear on there so the roll stays together.
4. Once there is a nice even brown on the meat throw it in the 350 degree oven.
5. After about 10 minutes. Drizzle the honey over the pieces of chicken. Allow to cool and the honey to caramelize for about another 5 - 7 minutes. Remove from oven and slice into medallions to serve.
Rutabaga/Avocado Puree
1 Rutabaga, medium dice
3 tablespoons heavy cream
2 tablespoons butter
1 Avocado, sliced
juice of 1/2 lemon
salt
1. Basically you just cook the rutabaga like you are going to make mashed potatoes. I like to dice it and cook it in boiled water until tender and then drain.
2. Then add the heavy cream and butter to the still hot pot over low heat and begin mashing ingredients together.
3. Add the mashed rutabaga/cream/butter mixture with the avocado and lemon juice in a food processor. Puree. Add salt to taste. If it seems a little dry when you start pureeing (mine did) add a little bit of olive oil til it starts coming together. Don’t be shy on the salt here. When seasoned enough the taste of avocado and rutabaga with the lemon is amazing!
