Poached Chicken Rolls

Name: Poached Chicken Rolls
Yield: serves 4
Ingredients: 2 plum tomatoes, sliced into strips; 4 packed cups fresh baby spinach; 6 ounces fresh mozzarella, diced; 2 tablespoons extra-virgin olive oil; 1 teaspoon kosher salt; 4 boneless, skinless chicken breasts (about 6 to 8 ounces each)

December 14, 2011

Poached chicken served with salsa verde or another piquant sauce is common in Italy, and this is a perfect example of cultural blending between Italian and American styles. Today in America, Chef Fortunato Nicotra often makes this dish at our restaurant Felidia. It is light and yet very tasty, especially for lunch. I like it over an arugula salad, but he serves it on top of a light fresh-tomato sauce as well. It is delicious both ways.

Recipe notes

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