Try Again: Chicken involtini
Toss: Brussels-sprout crumble
Tuesday. Back to work after the long weekend. I skipped out of work early for an appointment and was home by 4:00 p.m. Starting supper earlier in the evening is much less stressful. Tonight's meal came from October 2010's Chatelaine: Chicken Involtini with Smoked Cheese and Brussels-Sprout Crumble.
According to Wikipedia: "Involtini are thin slices of beef (or pork, or chicken) rolled with a filling of Parmesan cheese, eggs to to give consistency and whatever additional ingredients (other cheeses, ham, bread crumbs, mushrooms, onions, sausage, etc.) are available. Involtini (diminutive form of involti) means "little bundles". Each involtino [sic] is held together by a wooden toothpick, and the dish is usually served (in various sauces: red, white, etc.) as a second course. When cooked in tomato sauce, the sauce itself is used to toss the pasta for the first course, giving a consistent taste to the whole meal."
As per that definition, we did not really have involtini for supper, although we did have little bundles of chicken with applewood smoked Cheddar and green onions. The chicken was ever so tasty, and the peppers roasted alongside the chicken were yummy too. The Brussels-sprout crumble we had as a side dish was good, but not good enough to try again, and no where near as good as the Brussels sprouts on Saturday night.
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