Nexis wrote:
> Tonight I made an off-beat version of Saltimbocca. I took boneless skinless
> breasts and cut a "pocket" into them. The pocket was stuffed with a
> combination of asiago and provolone cheese. I then laid out 2 pieces of
> prosciutto and a couple sage leaves for each breast, slightly overlapping,
> and rolled the chicken tightly in it. This was browned in a skillet with a
> bit of olive oil, and the whole shebang was put in a 400* oven to finish it
> off. Meanwhile I minced 3 shallots and a couple cloves of garlic, and made
> some angel hair. When the chicken was nearly done I took the pan out and put
> it back on the stove, removing the chicken to a platter to let it finish off
> with residual heat. The garlic and shallots went into the skillet with some
> butter, white wine, sage, and chicken stock. After this sauce thickened it
> was poured over the chicken. The angel hair was tossed with black pepper,
> arugula, parmesan and romano cheeses, and a couple tablespoons of cream.
>
> Here's my question:
> What vegetable would you serve with this? I ended up serving a mixed greens
> salad with tomato, tossed with a romano-basil vinaigrette. I would probably
> have liked some asparagus with it, but the stuff in the store wasn't looking
> very tasty. What would you choose?
>
> kimberly
>
>

what you said

--

saerah

http://anisaerah.blogspot.com/

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams