A specialty of Harrison’s Wine Grill & Catering in State College, PA

Healthy Recipes from Harrison’s Wine Grill
Kit Henshaw, co-owner and business manager of Harrison’s, is also a One on One client, working happily towards better health and movement with Noel, Megan, and Moe each week.  She has begun adapting some of Chef Harrison’s recipes for publication.

This is a flavorful chicken recipe that is healthful and has a beautiful presentation.  Agave nectar, a natural sweetener from the Agave plant, can be substituted for the sugar for a lower glycemic influence.  Eat Well!

1 pound boneless breast of chicken – 4 breasts (easiest to roll if the 2 breasts are attached)
1 fresh lemon
4 T sugar
4 thin slices of prosciutto – about one ounce each
1 T capers
½ C seasoned flour (flour, salt, pepper, parsley, a pinch of cayenne)

2 C chicken stock
2 T fresh lemon juice
1 T capers

1.  Preheat oven to 350 degrees

2.  Lemons

  • Slice lemon into very thin slices (rind on)
  • Place 10 slices in a shallow pan or bowl
  • Completely coat lemons with sugar and let marinate for 15 minutes

3.  Chicken

  • Pound chicken breasts until ½ inch thick
  • Place 2 slices of prosciutto onto each double breast
  • Place 5 slices of marinated lemon on each double breast
  • Sprinkle ½ T capers onto each double breast
  • Roll the chicken up tightly (so when sliced it will look like a spiral or pinwheel)
  • Coat the roulade in the seasoned flour, coating thoroughly
  • Spritz with olive oil spray – just a little to help crisp the flour coating
  • Bake for 30 minutes at 350 degrees, or until internal temperature reaches 150-160 degrees

Let sit for 5 minutes, then slice into pinwheel cross sections and display on plate.

4.  Sauce

  • While the chicken is cooking, add the chicken stock to a saucepan to a boil
  • Add the lemon juice and capers
  • Bring mixture to a boil and reduce the chicken stock by one half (until reduced to 1 C, about five minutes)
  • Pour over sliced chicken

Voila!  Serves 4 – great with orzo risotto with fresh chard, marinated fresh green beans, or a salad with balsamic vinaigrette, and a crusty whole grain baguette.

From Chef Harrison Schailey
Harrison’s Wine Grill & Catering
1221 East College Avenue