What’s Cooking Monday
Yes, it is Tuesday. I was posting my weekly menus, but more often than not, it changes. I decided to just post what I made after. That I cannot yet change.
Dinner yesterday was chicken roulades: Pound skinless chicken breasts and roll with a filling of spinach, pinenuts and nutmeg. Wrap it in bacon, tie, place in pan with white wine or chicken broth and bake. There is a browning step in there, but the way I rolled them, the filling would fall out the ends if turned, so I skipped that and used the broiler at the end of cooking to brown the top. I’ll practice that rolling. I served it with roasted potatoes: yellow, sweet and purple fingerlings with toasted onion, savory and fresh rosemary.
