sent on March 6th, 2021
I am writing for the purpose of sharing with you wonderful news and to ask you for your valuable input.
We have created a second website: https://gigliocooking.academy/
On this website, you will be able to directly book your online cooking class as well as view the full listing of classes that are always being updated.
Because we want to give you exactly what you’re looking for, we would like to ask for your help on just one thing. We would tremendously appreciate it if you could take just 30 seconds, hit reply to this email and tell us what is the ONE thing in particular that you would really want to know or have been wanting to learn to cook? Something that you have either not ever learned before or would want to know the true and authentic way to make…?
All your replies are largely and very much appreciated!!
As a reward for reading this email, I would personally like to give you one of my favorite Italian chicken recipes which you can see printed below.
In the recipe below, it asks to butterfly a chicken breast. You may be asking, “How in the world do I actually butterfly a chicken breast?”, Well, to give you this coveted secret . . . you can see this LIVE on Wednesday, March 10th, at 12:00pm EST / 9:00am PST Facebook
Don’t miss it!
Gratefully,
Marcella
CHICKEN ROLLS WITH ALMONDS AND LEMON
Difficulty: Easy (A little challenging if you have to butterfly the chicken breasts)
Preparation time: ⏳ 10 minutes
Cooking time: ⏱️ 12 minutes
Cost: inexpensive
Ingredients for 4:
2 chicken breasts (or 8 thin slices of chicken breast)
2 organic lemon, grated zest and juice
100 gr (3 oz) almonds with the brown skin, coarsely chopped
60 gr (2 oz) extra virgin olive oil
Fresh marjoram
Bread crumbs
Salt and pepper
Flour to dust
Chicken broth
Butterfly the chicken breast; cut them in order to get 8 slices. Pound them, between two sheets of baking paper.
Chop the brown almonds.
Grate the lemon zest and then squeeze them.
Season each slice of chicken with salt and pepper. Scrape 8 sprigs of marjoram and distribute the leaves on them. Sprinkle ½ tbs of bread crumbs and ¼ tbs of chopped almonds on them. Distribute also the grated zest.
Roll them and fix with toothpicks or tie with cotton string. Flour them and shake to eliminate the extra flour, then roll them in the remaining chopped almonds.
Warm the extra virgin olive oil in a skillet and place the rolls. Let them brown on medium heat, turning them often until the color is even. Pour ½ cup of chicken broth, lower the heat to low, cover with a lid and let them cook inside.
As the sauce is reduced, pour the lemon juice, cook one more minute on high heat and serve.
Marcella Ansaldo