Tuscan Rolls Food

CREAMY TUSCAN CHICKEN ROLLS RECIPE BY TASTY

Steps:

• Make the chicken rolls: Butterfly the chicken breasts and season on both sides with 1 teaspoon of pepper, the onion powder, 2 teaspoons of salt, and the garlic powder.
• Place a chicken breast between 2 sheets of plastic wrap and pound with a meat mallet, rolling pin, or heavy pan until about ¼ inch (6 mm) thick.
• Remove the top sheet of plastic wrap and place a handful of baby spinach over the center of the chicken breast, then cover with ¼ cup (50 G) of sun-dried tomatoes. Starting from the bottom, tightly roll the chicken, using the plastic wrap to help. Wrap the chicken roll tightly in plastic wrap to secure. Repeat with the remaining ingredients.
• Chill the chicken rolls in the fridge for 30-60 minutes.
• Make the béchamel sauce: Melt the butter in a medium saucepan over medium heat. Add the garlic and shallot and cook until softened and the onions are beginning to caramelize and become very fragrant, about 5 minutes. Stir in the spinach, sun-dried tomatoes, and diced tomatoes and cook until the spinach is wilted, about 3 minutes. Add the heavy cream and flour and stir to incorporate. Add the salt and pepper and bring to a boil. Stir in the Parmesan cheese and cook until the sauce thickens slightly, 5-7 minutes. Remove the pot from the heat and stir in the lemon juice.
• Heat 2-3 (5 - 7 cm) inches of oil in a large heavy-bottomed pan over medium heat until it reaches 325°F (170°C).
• Add the panko to a shallow dish and stir in 1 teaspoon of salt and ½ teaspoon pepper. Add the eggs to a separate shallow dish. Add the flour to a third shallow dish and stir in the remaining teaspoon of salt and ½ teaspoon pepper.
• Remove the chicken rolls from the fridge and coat in the flour, then the eggs, then the bread crumbs.
• Fry the breaded chicken rolls in the hot oil for about 5 minutes per side, or until the outside is an even golden brown and the internal temperature reaches 165°F (75°C). You may need to work in batches, so as not to overcrowd the pan. If a good color is achieved and the chicken's center is still not to temperature, place the chicken on a wire rack set over a baking sheet and finish cooking in the oven at 325°F (170°C) until the proper temperature is reached. Once the proper internal temperature is reached, place the rolls on a baking sheet lined with paper towels and a wire rack to cool slightly before slicing and serving.
• Slice the chicken rolls and serve over a bed of spaghetti with the béchamel sauce and a green salad alongside.
• Enjoy!

TUSCAN TURKEY ROULADE

Steps:

• Preheat the oven to 350 degrees F. Place a rack in a large roasting pan.
• Heat 2 tablespoons of olive oil in a medium (10-inch) saute pan over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for one minute only. Off the heat, add the sage and rosemary and set aside to cool.
• Meanwhile, spread the turkey breast out on a cutting board, skin-side down. Sprinkle the meat with 4 teaspoons salt and 1 1/2 teaspoons pepper. When the onion mixture is cool, spread it evenly on the meat. Distribute the grated butter on top. Place one layer of prosciutto on top of the butter to cover the meat completely. Starting at the left side of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down and the skin side up. Tie the roulade with kitchen twine at 1 1/2- to 2-inch intervals as tightly as possible to ensure that it will roast evenly. Slip whole sage leaves underneath each tie of the twine down the center of the roulade.
• Place the turkey roulade, seam side down, on the prepared rack in the roasting pan. Pat the skin dry with paper towels, brush the skin all over with 2 tablespoons olive oil, and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup of water in the roasting pan (not over the turkey) and roast for between 1 1/2 and 1 3/4 hours, until the skin is golden brown and the internal temperature is 150 degrees F. (This depends on how large the turkey breast is.) Remove from the oven, cover with foil, and allow to rest for 15 minutes. Slice in 1/2-inch-thick slices and serve warm with the pan juices.

TUSCAN CHICKEN ROLLS

Steps:

• Place the chicken breasts, one at a time, between pieces of heavy plastic wrap and pound to an even thickness of 1/2 inch.
• Sprinkle chicken with salt and pepper.
• Place one quarter each of the prosciutto, basil, red pepper and mozzarella in the center of each piece of chicken.
• Roll into a cylinder, tucking in the ends.
• Secure with a toothpick.
• Heat the oil in a large skillet over medium heat.
• Add the chicken and cook, turning carefully, so that all sides of the chicken are golden and nearly cooked through, about 12 minutes.
• Transfer to a plate.
• Add the Marsala and chicken broth to the skillet, stirring up any browned bits at the bottom of the skillet.
• Bring to a boil.
• Return chicken and any juices, cover, and simmer until the chicken is cooked through, about 5 minutes.
• Uncover, raise heat to high, and reduce sauce slightly, about 1 minute.

TUSCAN ROLLS

Steps:

• Dissolve the yeast and sugar in the warm water in a large mixing bowl; let stand for 5 minutes. Stir in the molasses, salt, whole-wheat flour, and 1 cup of the all-purpose flour.
• Gradually knead in the remaining flour until the dough holds together in a ball and no longer sticks to your hands. (The amount of flour you use will depend onthe weather and humidity.).
• Turn out the dough onto a lightly floured work surface and knead it for 5 to 10 minutes, pushing it away from your body with the palm of your hand. Or knead the dough using a stand mixer with a dough hook on medium-low speed for 5 to 10 minutes.
• Once the dough is kneaded, place it in the bowl, cover it with a towel, and let it rise in a warm place for 1 1/2 hours.
• Transfer the dough to a lightly floured work surface and knead it briefly. Pat it into a circle and cut it into 4 equal pieces. Cut each of those into 3 equal pieces. (I'm rather anal with my bread baking and formed them into balls approximately 118 grams each). Place these on baking sheets, spacing them 1 to 2 inches apart. (They rise up more than out). Put the baking sheets in a warm place and let the rolls rise again for 30 minutes.
• Adjust the oven rack to the center position and preheat the oven to 400°F.
• Dust the rolls lightly with flour. Bake for 10 minutes, then reduce the heat to 350°F and bake for 12 minutes longer.
• The rolls are done when they are golden brown and sound hollow when tapped. Serve warm with butter or olive oil for dipping.

TUSCAN CHICKEN

Steps:

• Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper. Add 2 tablespoons extra-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic.
• Brown chicken 2 minutes on each side and remove from pan. Add remaining oil, another single turn of the pan, remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it cook off.
• Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more. Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble. Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through.
• Dessert: This is a very rich meal. My suggestion for dessert is to set out a small cookie tray and offer coffee or tea.

ITALIAN-STYLE ROLLS

Steps:

• Place the kneader attachment onto the stand mixer.
• Proof the yeast with 1 teaspoon sugar in 3/4 cup water for 10 minutes or until foamy.
• In the stainless steel mixing bowl place 3-1/2 cups flour, salt, 1 tablespoon sugar and melted butter.
• When the yeast has proofed add to the bowl along with 3/4 cup warm water.
• Start kneading adding in more flour only if needed (total kneading time should take about 8 minutes) do not add in too much flour or the buns will be heavy, when finished kneading the dough should feel soft but semi-sticky and smooth and should stick to your hands only slightly when removing from the bowl.
• Remove the dough to a very lightly flour-dusted surface; cover with clean tea towel and let rest 5 minutes.
• Shape into a ball (the dough will come together nicely after resting).
• Place into a large greased deep glass bowl.
• Cover and let rise for about 60-90 minutes.
• To check if the dough is ready to be punched down, very gently stick two fingers about 1/2-inch into the dough, the dough is ready when the finger marks remain.
• Punch down dough and slice in half.
• Slice each half into 4 even pieces.
• Shape each piece into a round ball.
• Place balls spacing well apart onto a 10 x 15-inch greased baking sheet (2 balls across and 4 balls down).
• Cover and let rise 30-40 minutes.
• Bake at 375 for about 22 minutes or until light golden brown.