I was visiting the Equal Opportunity Kitchen the other day when I came across this recipe for stuffed turkey scallopini. It sounded sooo good I simply had to try it. Giz, one of the blog’s co-authors, so adeptly explains the preparation of this dish, and this is only enhanced with some really great photos of the whole process. So well done!
I made a few adaptations to the original recipe, starting off with the turkey. I couldn’t get any in the market, so I used chicken breasts instead. Also, in keeping with my dairy-free cooking, I substituted soy parmesan and soy mozzarella where the recipe called for the real thing. All I can tell you is that this recipe rocks! Very very yummy. Enjoy!
Stuffed chicken scallopini
4 boneless chicken breasts, flayed and flattened out
1 heaping tablespoon minced garlic
1 heaping tablespoon dijon mustard
kosher salt and freshly ground pepper to taste
1/2 cup seasoned breadcrumbs and 1/4 cup soy parmesan, mixed together
2 tablespoons olive oil
8 asparagus spear cut to fit
6 thin slices soy mozzarella cheese
Mix together the garlic, mustard, fresh thyme and olive oil, to make a paste.
Smear this paste on one side of the breasts; add kosher salt and pepper.
Place mozzarella cheese and 2 asparagus spears in the center and roll up scallopini style.
Smear the outside with more paste, and sprinkle on a little more pepper, then roll in the breadcrumb/soy parmesan cheese mixture.
Lightly grease pan with olive oil. Place the four scallopinis in the pan, and bake uncovered at 375 degrees F for about 30 minutes, until golden brown.
I served this with roasted brussel sprouts and roasted sweet potato spears.