Main: Creamy Tuscan Chicken Rolls
A Tasty recipe found on the internet by accident
Dessert: Raspberry Bombe Alaska
Women’s Weekly Complete Book of Modern Classics
“These chicken rolls are sure to be your family’s new favourite dinner. The béchamel sauce gets a boost of flavour and texture from the tomatoes and spinach, which balances the crunchy chicken rolls perfectly.”
Hi Everyone!
I am so excited to bring you this yummy recipe I happened to stumble upon in facebook. I haven’t had much to do with the recipes from Tasty, however, this one looked too interesting to overlook so I printed it off and gave it a go. It.was.a.major.hit. The beautiful crunchy texture surrounding the chicken is inviting in itself but then when you take a bite you are met with the savoury hit of sun-dried tomatoes. Moosh that up with the divine béchamel sauce and you have food heaven.
Now down to the nitty gritty. What I love here is that you could quite easily prep the chicken the day before you need it and leave it in the fridge until crumbing time. It’s very important to get an even thickness when bashing out the breasts so that you don’t end up with one end undercooked and the other end dry. Once crumbed don’t fry immediately but put the breasts in the fridge again for an hour to firm up the crumbs. So basically you can have all that done by the morning of the day you wish to serve these. The frying is last minute, however, that can be done and then place the breasts in the oven to keep them warm or finish cooking them through.
The sauce can be made an hour ahead of time and just place a cover of plastic wrap on the top to prevent a skin from forming. I served these on a bed of rice rather than spaghetti but the choice is yours. A simple green salad is all that is needed to accompany this scrumptious main course. I did find that three half breasts went a long way and were more than enough for four people.
The sauce also makes up to a massive amount so tonight I’m using the leftover sauce with a diced BBQ chicken and some packaged tortellini. Bam! Thursday night’s dinner sorted. Yes ladies and gentlemen, I scored a 10/10 thank you. Wahoooo!
Bombe Alaska is something I have always wanted to try and it was so much fun to make. The first thing I need to say here is don’t use lactose free ice-cream as I did because it doesn’t freeze as hard as normal ice-cream. Nevertheless it was okay and of course I am lactose intolerant so had no choice if I was going to eat it. And trust me I didn’t just make this so others could devour it. So whilst a bit fiddly doing individual bombes, there is still so much you can do ahead like the ice-cream in the moulds, prepping the fruit filling and cutting out the cake. Where you need an extra pair of hands is very, very quickly coating the upturned moulds with the meringue to go into the oven for 3 minutes.
If you did one big mould it would probably be easier at this point. As you can see from the photos they turned out just great and everyone loved them.
I have an idea though for Xmas. Trifle Bombe. Yes, I have it figured out in my head and I’ll do it a few weeks before Xmas to trial it and let you know how it goes. Exciting! 10/10. Yep a real winner this week. Good grief I’ll have to be on my game next week.
Till then.
From my table to yours with love.x
