My FIL is always sending us interesting links to food posts online.  Quite a way back he sent us this link to a NYT article on keeping chicken moist. We gave it a go and it was lovely, and, indeed, moist.

I had a couple of packs of very thin turkey cutlets and looking for inspiration. I remembered this technique and thought I would give it a go. It was scrummy.

I disagree that marinating doesn’t impart flavour, but feel free to do as the article says if you prefer and add the marinade to the inside only.

For the marinade:

3 tbls lemon juice

1 to 2 tbls Dijon mustard

1 tbls olive oil

1 tbls Herbs de Provence (or indeed any dried herb mix)

Alternatively you can made any marinade you like to substitute for this. It really doesn’t matter.  Just have a think about what will go with your stuffing.  I used lightly cooked asparagus spears, but we have done it with green beans, spring onions (in general I found them too chewy)

Cook the filling items lightly – I steamed the asparagus in the microwave for about 3 minutes so they were tender.

The turkey cutlets were very thin, so no need to pound them.  If using chicken breast I would DEF. pound them this to ensure hey cook thru.

I rolled the turkey around the asparagus, brushed with some extra marinade, and threaded them on two parallel  skewers (so two skewers thru each roll) and we BBQed.  It didn’t take long.

I cooked the beans with some chicken broth (maybe 1/2 to 3/4 of a cup) some extra mustard, and more herbs, then fork mashed them for a rough texture.  Will most def. do this again and again.

Variations:

Chicken, pounded thin, would be the obvious choice, but pork would work as well – maybe with oriental spices and soy, with green beans inside.  The quick cook thin steak slices as well – stuffed with thyme and sautéed red onions sounds good for that.

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