The fragrant spices used here is what makes this recipe special.
They fill the house up with a warm and inviting scent.
This can be served as an appetizer or as a main dish accompanied with Roasted Garlic & Thyme Potatoes (see under Sides), for example.
It is low in fat and easy to make.
6 chicken breasts, deboned and trimmed
1 package lean minced veal
1/3 c. dried cranberries
2 yellow onions, diced
1 tsp. ground cumin
1 tsp. mace
1/2 tsp. paprika
1/2 tsp. cinnamon
A pinch of kosher salt
A pinch of freshly ground pink and black pepper
Preheat oven to 350 degrees.
Begin by slicing length-wise the chicken breasts to get thinner pieces. Cut all the breasts in two.
Then line a cutting board with two pieces of plastic wrap and begin to lay the cut chicken breasts, overlapping each other, on the plastic wrap to form a rectangle.
Next, cover the top of the chicken breasts with two more pieces of plastic wrap and get out your kitchen mallet. If you don’t know what that is, here is a picture:
Now pound the chicken, using the flat part only, to flatten them out and make a somewhat even layer.
In a skillet, brown the diced onions with a generous amount of olive oil.
Once the onions are browned, let them cool, then place them in a bowl with the minced veal, cranberries, spices, salt and peppers. Mix well.
Remove the top layer of plastic wrap off the pounded chicken. Along the length nearest you, place the minced veal mixture.
Using the plastic wrap on the bottom as a guide, gently roll up the chicken roll.
Once rolled, sprinkle the top with paprika to give it a nice colour.
Roll the chicken roll onto a large piece of heavy duty aluminum foil. Seal the foil by pinching the ends together.
Place roll onto an oven proof roasting dish. This dish will catch all the run-off juices which will be used as the gravy later.
Place roasting dish with chicken roll in the preheated oven for 1 hour.
Once done, let the chicken roll rest on the cutting board until cool.
Do not attempt to cut when hot, it will fall apart.
Once cool, cut roll into 1 inch thick slices and serve on a platter.