Friday, June 26, 2015

Pesto and Spinach Chicken Roulade with Kohlrabi Fritters

I had planned on writing at least 1 blog post a week with a new recipe.   Last week I got behind between not feeling well and a family reunion.  I'll try to do 2 posts this week/weekend.



For the second week in a row the majority of my CSA share has been the same.  Its a litle difficult to find new things to do with garlic scapes and scallions.  Typically, I throw garlic scapes. scallions, and a little olive oil into my mini food proccessor and make a pesto.  The leftover scapes and scallions I chop up to keep on hand in the fridge, then its ready to throw into eggs, cooked greens, salads or anything else that tickles the fancy.  This week I used both the pesto and the pre-cut scapes/scallions to stuff chicken with.
Kohlrabi is more of a fun challenge.  Ive only gotten kohlrabi in my CSA maybe once a year.  Its a type of cabbage that tastes a bit like broccoli with both the bulb and leaves being deiciously edible raw or cooked.  Kohlrabi can be treated a lot like a potato.  That being said, I decided to make kohlrabi fritters this week, almost like potato pancakes.

Pesto and Spinach Chicken Roulade
2 boneless, skinless chicken breasts
small bunch of spinach (Or use frozen spinach defrosted and drained)
2 tbs minced garlic scapes
2 tbs minced scallions
3 tbs margarine/butter
2 tbs + 2 tbs olive oil
1/4 c pesto of choice

Preheat oven to 425f


In a heavy, oven proof pan (I used my Dutch oven) heat 2 tbs of olive oil, scapes and scallion for 3 minutes.
Add raw spinach and saute until wilted, about 5 minutes, making sure to stir frequently to keep spinach from scorching.



Cut the chicken breasts in half through the middle
*or you can pound them thinly 




Add a thin layer of pesto then the cooked spinach onto thinned chicken breasts.
Starting at the narrowest end, roll chicken up, tuck in open ends, and use toothpicks to secure.


In pan/Dutch oven that you used to saute spinach, heat 3 tbs of margraine and 2 tbs oil.
Add chicken to pan and cook for 3 minutes on each side, until lightly browned.

Place pan of chicken into oven and bake for 15 minutes.

***
Optional White Wine Pan Gravy
1/2 cup dry wine (I used a local semi-dry mead)
2 tbs margarine
1 tbs flour
splash of lemon juice


Remove chicken from pan and cover with foil.
Put pan on medium heat
Add wine, margraine and lemon juice.
Once heated, add flour, whisking constantly until desired thickness




Kohlrabi Fritters
2 c grated kohrabi, drained
2 tbs flour
1 beaten egg
salt & pepper to taste
2 tbs pesto 
*enough vegetable oil to have 1/4 inch in the bottom of a skillet


Grate kohrabi and remove ass much liquid as possible
(you can place in a clean towel and squeeze or, like me, squeeze out the liquid with your hands)


Mix remaining ingredients with the grated kohlrabi



Heat oil in a skillet, enough to be 1/4 inch deep
Form kohlrabi mixture into 1/8 cup ball and press into the hot oil to make a patty
Fry unti brown, about 3 minutes per side

Remove and place on paper towel to absorb excess oil.

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