may the farce be with you
One of my new favorite words is “farce”. French for “stuffing”, farce is a great way to sneak extra flavor into an ordinary meal and utilize those leftovers otherwise waiting to rot in the back of the refrigerator.
We made this in class:
And I made this in my underwear:
(Couldn’t eat it in my underwear, though. There were people around.)
To make my version, you’ll need to gather a few items:
-boneless, skinless chicken breasts or thighs (trimmed of excess fat, pounded thin)
-mild Italian sausage (in bulk, or casings removed)
-leftover apple-onion chutney (recipe featured in the post, “if it’s got goat cheese…“)
-toothpicks (don’t use broken up skewers, like I did. That’s just ridiculous)
–S & P
–ground pretzels (d.i.y.)
Lay the breasts or thighs flat. Stuff with a bit of sausage and chutney. Do not over-stuff; you’ll end up getting frustrated and making a mess. I promise.
Roll the chicken tightly and secure with toothpicks. Season the outside with S & P. Coat the farced chicken in flour, then egg, then ground pretzels. Brown on all sides in oil over medium-high heat to create a crispy, golden crust. Finish in a 375-degree Fahrenheit oven until cooked through, about 20-25 minutes.
I like pocketing the breasts with a filet knife and piping wiht a pastry bag, as well.