I wanted a quick supper so here's what I did with what I had: Cut some chicken escalopes [really thin ones] into strips. Seasoned one side of each with black pepper and coarse seasalt. Griddled the strips for about 1 minute per side. Spread the seasoned sides with pesto - some with green [which I make] and some with red [which I buy]. Rolled 'em up [imperfectly - hence the strategically placed lemon slices] and secured with cocktail sticks. Served on rocket and basil. It tasted good!
They look nice...
ReplyDeleteIts funny, they LOOK salty, if that makes sense, or look as if tasting salty goes with their appearance.
Does that make sense?
What a great idea for dinner! Looks wonderful. By the way, is "rocket" a type of lettuce?
ReplyDeleteYour previous post about your fittings was good. I'm so glad you managed to get your clothes altered. I've done that, too, since losing weight. Tuesday, I took my leather jacket in to get a new zipper put in and asked for it for Friday late afternoon. As they hesitated, I told them why I wanted to wear it on Saturday and they all lit up with delight at my new/old romance coming alive again. So I think it just might be ready in time. Fingers crossed.
Yum, yum. There looks like enough for two so I'll be right over. Healthy food too.
ReplyDeleteThe recipe sounds and looks very Mediterranean.
ReplyDeleteIt has made my mouth water :-)
ReplyDeleteErr- I'm not sure, Crushed! Hi, Leslie. A type of salad leaf. Oh, they just must get your jaxcket ready on time and I hope you're going to tell us all about it! Hi, jmb. I just discovered they're good cold, too. Thanks, Nick and cherrypie. Don't understand, James.
ReplyDeleteWhat do you do with all the lemon? Do you eat it?
ReplyDeleteHi, Mutley. Squeeze the juice - well, some of it - over the chicken.
ReplyDelete