FLAT BLACK CHICKEN CHESTS WITH CHEESE
inspired by grace jones
chicken breasts
gorgonzola cheese
olive oil/butter
fresh garlic
flour
salt & pepper
herbs
sesame seeds
butterfly chicken breast, trimming off all fat. cut into two pieces, and flatten each piece with kitchen hammer thingie between wax or parchment paper, pounding thin to about 1/8" thickness.
crumble some cheese and place in center of flattened chicken breast. roll up chicken, tucking in ends, and secure with toothpick. (roll, tuck ends, roll, secure) do this with all the chicken pieces you've flattened. then dredge the chicken rolls in seasoned flour -- just flour, salt, pepper, maybe some other herbs.
heat up a little olive oil in frying pan, throw in some butter if you wish, some crushed garlic, and sauteé the chicken rolls until golden brown and cooked through, turning to brown all sides.
while chicken is cooking, toss some sesame seeds in a dry fry pan and toast until brown, almost black, and popping. shake the pan constantly, flipping them around. they will brown quickly. doing this releases the oils and aroma of the seeds.
arrange chicken rolls on plate, and sprinkle liberally with the black sesame seeds. you don't need a sauce as the sauce is the melted cheese on the inside!
--> variation: add chopped walnuts and dried cherries to the cheese mixture.
this is yummy with lightly steamed vegetables, like asparagus with butter and lemon juice,,,, and a simple side salad of jicama, cut into matchsticks, tossed with crushed chili peppers and lime juice.