(University of Minnesota Press 2005)
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A Swedish favorite, falukorv is a lightly smoked, thick (two to three inches in diameter), boiled sausage, similar to ring bologna.
This chicken recipe uses cheese, mustard, and apples to re-create the flavors of this classic sausage dish.
Prep Time: 25 minutes
Cook Time: 20 minutes
Ingredients:
- 6 small chicken breast pieces, pounded between 2 sheets of plastic food wrap to an even thickness of ¼ inch
- 3 tablespoons whole-grain Dijon mustard
- 6 thin slices Prosciutto
- 6 thin slices Gruyere cheese
- 1 cup baby spinach (4 ounces)
- salt and pepper
- 3 tablespoons butter
- 1 tablespoon olive oil
- *** Apple-Pomegranate Relish ***
- 1 tablespoon butter
- 1 large green apple, peeled, cored, and chopped fine
- 2 tablespoons sugar
- 1 tablespoon fresh lemon juice
- ¼ cup golden raisins
- ½ cup pomegranate seeds (optional)
- ½ cup walnuts, chopped coarse and toasted
- 1 tablespoon maple syrup
Preparation:
Place pounded chicken on cutting board, shiny side down. Spread a thin layer of mustard on chicken and layer 1 slice Prosciutto, 1 slice gruyere, and 2-3 spinach leaves on top. Roll chicken breast to enclose the filling, and fasten with toothpick (or tie with kitchen string) if necessary. Repeat with remaining breasts. Season prepared rolls with salt and pepper.To make apple-pomegranate relish:
In a small skillet, melt butter. Add apples and sugar and cook over medium heat until browned and soft, about 5-8 minutes. Add lemon juice, raisins, pomegranate seeds, walnuts, and syrup and heat 1 minute more. Remove from heat and keep relish warm until serving.
In a large skillet melt remaining butter and olive oil and cook chicken rolls over medium-high heat, turning occasionally until browned on all sides and cooked through. Cut into thin crosswise slices and serve with apple-pomegranate relish.
