Although tonight’s chicken recipe was from Fine Cooking’s “Quick & Delicious” section, it took a bit of time to prep and prepare the roulades.
– I used Panko instead of regular bread crumbs, because that’s all I had. They were still very good.
– These potatoes were excellent. Amazingly quick and easy and sooo good. Just olive oil, rosemary, and coarse salt in a cast iron pan, then put red potato halves on top and roast them. Wow!
- Chicken Roulades Stuffed with Goat Cheese & Sun-Dried Tomatoes (Fine Cooking #62, January 2004, p. 86C)
- Skillet-Roasted Rosemary Potaotes (Fine Cooking #62, January 2004, p. 18)
- Mache salad with avocado, cherry tomatoes, baslamic vinegar, and olive oil
Wine: David Bruce 2000 Pinot Noir (Russian River Valley, California). Yum. One of the best Pinot producers around, right in our backyard (almost).
I was thinking of making the roulades next. They looked good to me. What’s your verdict?
I love doing potatoes like that. Then again, I’m not sure I ever met a potato I didn’t like.
I liked them. I think Larry liked them better than I did. It’s a different way to do chicken.
I prepared a few potatoes, then I added a few more just to fill out the pan. Leftovers, I figured. Ha – we ate all of them. I like how the cut surfaces get brown and crunchy.
“Brown & Crunchy” is the best part of almost ANYTHING! Especially roasted potatoes.