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A dish that is described as “Rustic Italian Chicken Roulade with Shredded Parmesan, Capers and Tomato Petals” could seem intimidating. This dish courtesy of Mary Poehnelt, a cook at Ming Tsai’s Blue Ginger restaurant as well as a finalist on FOX’s Hell’s Kitchen with Gordon Ramsey, is anything but complicated.
Mary teaches you how to easily butterfly chicken and prepare a zesty filling for a light and healthy roulade. With less than five ingredients and under 30 minutes, this dish will turn any home cook into a gourmet chef.
2 Chicken Breast Cutlets
2 Roma Tomatoes
1/2 cup Shredded Parmesan
1/4 cup Capers
2 cloves garlic
1 tablespoon Lemon Zest
1 tablespoon Lemon Juice
1/4 teaspoon Sea Salt (or to taste)
1/4 teaspoon Pepper (or to taste)
Mary Poehnelt is the season 11 runner up of FOX's hit reality television show, "Hell's Kitchen." Mary is passionate about food, cooking and creating French and Korean masterpieces. A