2 large boneless chicken
breasts (2 1/2 pounds), halved, skinned, and pounded 1/4 inch thick,
with skin reserved |
Salt and freshly ground black pepper to
taste |
4 ounces fresh unsalted
mozzarella, cut into finger-size pieces |
1/2 teaspoon hot Hungarian paprika |
1 tablespoon olive oil |
1 medium red onion |
2 tablespoons pomegranate
molasses
(Available at Middle Eastern grocery stores ) |
1/4 cup mayonnaise |
1/4 cup pomegranate
seeds |
Sprigs of coriander and flat-leaf parsley |
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1. Place the breasts
flat, boned side up, on a work surface and season with salt and pepper.
Place the cheese down the center of each breast, sprinkle with the
paprika, then roll each breast tightly into a sausage shape. Cover
the opening side with one quarter of the reserved skin. Tie the rolls
securely with string at 1-inch intervals. Be sure that the cheese
is entirely enclosed. Brush all over with the oil; set on a flat dish,
wrap in plastic, and refrigerate until 45 minutes before serving.
|
2. Meanwhile, peel the onion, cut into
thin slices, and separate into rings. Rinse the onion under cool running
water and squeeze dry. Set aside until ready to serve. (Up to this
point, the dish may be prepared many hours in advance.) |
3. Bring the chicken
to room temperature. Preheat the broiler or prepare a moderately hot
charcoal fire. Brush the rack with oil. |
4. Brush the chicken with the pomegranate
molasses and then with the mayonnaise. Broil or grill the chicken
pieces 6 to 7 inches from the heat, basting often with the pan juices
and turning them over often. Cook until the juices run clear when
pricked with a skewer, about 12 minutes. Let the rolls rest 5 minutes
before slicing. Untie the strings and cut each roll into 6 diagonal
slices, cut side up, on a serving platter. Sprinkle the chicken with
any pan juices and serve at once, garnished with the onion rings,
pomegranate seeds, and sprigs of coriander and parsley. |
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