Ingredients
The following ingredients have 4 Servings
- 4 pieces boneless
- skinless chicken breast (you want medium to large pieces--ask for a minimum weight of 8 ounces but no larger than 12 ounces)
- Salt and pepper
- 4 cloves garlic
- very thinly sliced
- Zest of 1 lemon
- 1 cup each mint leaves
- flat-leaf parsley tops and basil
- 1 cup shaved Parmigiano-Reggiano cheese
- 4 spring onions or small bunch of scallions
- trimmed and thinly sliced on a bias
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 2 tablespoons butter
- Juice of 1 lemon
- 1 12-ounce package Haricots Verts or trimmed green beans
- 2 large shallots
- very thinly sliced lengthwise
- 2 cloves garlic
- crushed
- 1 red finger chili pepper
- seeded and very thinly sliced
- 1 to 1 1/2 tablespoons olive oil
- Salt and pepper
Instruction
- Preheat oven to 375°F
- Cut into and across chicken breasts but not all the way through to butterfly them
- Pound to 1/4-inch thick and season with salt and pepper
- Top each piece of chicken with some lemon zest, sliced garlic, herbs, shaved Parm and spring onions or scallions
- Roll the chicken and tie each bundle with 3 or 4 pieces of butcher twine
- Season rolls with salt and pepper
- Cover a cookie sheet with foil, matte-side up
- Scatter green beans in a single layer on the baking sheet
- Add shallot, garlic and sliced chili, and dress everything with olive oil, salt and pepper
- Heat oil, 2 turns of the pan, in a cast-iron skillet over medium-high heat
- Brown the chicken rolls evenly all over then place skillet in the oven and roast 15 minutes to finish cooking through
- Remove from oven and raise heat to 500°F, place rack at center and roast beans until browned at edges and the shallots tender, about 10-12 minutes
- Remove chicken rolls to a carving board and cover with foil
- Add wine to pan then stock, whisking up drippings
- Whisk in butter then remove from heat and add lemon juice
- Cut strings off chicken and slice each roll into pieces half an inch thick
- Arrange the pinwheels of chicken on dinner plates and top with the lemony pan sauce
- Serve green beans alongside
