Amarante
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 Tue, Jul 07 2020, 11:29 am
This was fun and pretty easy. I prepped ahead as much as possible and then assembled and popped in the oven.
Facon Wrapped Chicken with Sweet and Salty Stuffing
Serves 4
2 tablespoons EVOO – Extra Virgin Olive Oil
4 (4- to 5-ounce) skinless, boneless chicken or veal cutlets
Salt and pepper
1 tablespoon dry sherry or red wine
2 tablespoons golden raisins
1/2 cup breadcrumbs
1/2 cup flat-leaf parsley
1/4 cup pine nuts or sliced almonds toasted
1 small jalapeno pepper, seeded and finely chopped or 1 teaspoon crushed red pepper
3 tablespoons capers, chopped
2 cloves garlic, minced or grated
1 tablespoon grated orange or lemon zest
Facon sufficient to wrap the cutlets
1 tablespoon margarine, cut into 4 pieces
4 lemon wedges
Preheat oven to 450 degrees. In a large skillet, heat the EVOO over medium-high heat. Season the chicken (or veal) with salt and pepper, and cook, turning once, for 4-6 minutes. Transfer to a plate.
In the same skillet, bring about 1/4 cup water and the sherry or wine, to a boil, scraping up the browned bits. In a small bowl, pour the liquid over the raisins and let plump for 5 minutes, then drain and chop. In another bowl, combine the raisins, breadcrumbs, parsley, pine nuts or almonds, jalapeno pepper, capers, garlic and zest.
Mound the stuffing onto the cutlets and wrap with the Facon or pastrami. Top each with 1 piece of margarine. Bake on a baking sheet until the Facon or pastrami is browned and a bit crisp, about 8 minutes. Serve with the lemon wedges.
Can sub very thin pastrami but lower oven to 375
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