My rosemary chicken dish.

[alfredo]

I had two boned skinless chicken breasts. I rubbed them down with olive oil, salt and pepper. I then took a sprig of Rosemary and rubbed it on the breasts and put the sprig on the chicken in the pan. I cooked this in an iron skillet at 425 degrees. I added water, a bit of butter, and honey to the water. I turned it every twenty minutes. I let it cook until it was nicely browned.

With this I had steamed broccoli, white onion, carrots, and garlic. When done I doused them with lime.

That was it. Oh yeah, a nice wheat beer (Bells Oberon) was available if the chicken was too dry. It wasn't.

[hippywife]

1. Sounds good.

I really gotta get a rosemary plant to keep around. Either that or go to the bother of grinding the dried ones. Nothing worse than dry old rosemary leaves in your food.

:hi:

[alfredo]

2. Thanks. I grow my own Rosemary, oregano, and basil.

I'm going to give this a try:

I first ate it in Asmara Eritrea back in the late sixties. They used Rosemary instead of Oregano. They called Rosemary "Asmarina." They didn't chop up the Egg, just wrapped it as is. That's probably inspired by a native dish: Doro Wat. (a favorite of mine)

Bracciole
 
 
Ingredients:
 
8 - 4" bottom round steaks, pounded thin
2 Tablespoons EVOO
salt
fresh black pepper

4 cloves garlic, minced fine

1 cup plain bread crumbs

1 bunch fresh italian parsley, minced

4 hard boiled eggs, chopped
1/2 cup pecorino romano, grated
tomato sauce with a little red wine added
 
Directions:
 
lay out each piece of meat.
rub EVOO into one side of each piece.
rub salt and pepper into the same side.
spread some of chopped garlic over the same side.
add a layer of bread crumbs.
sprinkle with italian parsley.
add some of the chopped eggs.
top with some grated cheese.
roll the meat and tie with string or secure with toothpicks.
in a non-stick saute pan with a little EVOO over medium heat,
add the bracciole and fry until brown all over.
remove from the saute pan.
add to simmering tomato sauce and cook for 30 minutes.