Spiced Chicken Breasts

ORIGINAL RECIPE

Recipe Source: "The Opera of Bartolomeo Scappi"; Book 2, Recipe 123

"Caponni sopramentati serviti freddi con limone sopra"

RECIPE TRANSLATION

Translated source: Terence Scully in his book, "The Opera of Bartolomeo Scappi (1570): The Art and Craft of a Master Cook" (page 198).

123. To boil and prepare the capon "sopramentato"

When the capon is plucked and drawn, whether stuffed or empty, boil it in a meat broth or else in water with a piece of prosciutto and crushed pepper. When it is done, take it out of the broth and let it drain. Then make several slashes across the thighs, body, and breast. Sprinkle it all over, especially in the slashes, with a mixture of sugar, pepper, cinnamon, cloves, nutmeg, and fennel flour. Let it cool. When you wish to serve it, do so with it cold, with cut-up lemons over it. Before sprinkling it, you can also splash it with rose vinegar.

REDACTION (8 Servings)

Redaction Source: Maestra Suzanne de la Ferté (Suzanne Booth)

** To make a visually appealing presentation, use chicken breasts (instead of the whole capon). Pound the chicken breasts flat, powder them with the spice mixture, roll them up, tie each breast with twine, then bake. To serve, slice each chicken breast to get chicken "pinwheels" and cover the sliced chicken with thinly sliced lemon.

1 capon or 8 boneless skinless chicken breast halves

1 lemon, sliced

Spice mix:

1 teaspoon sugar

1 teaspoon kosher salt

1 teaspoon pepper

1 teaspoon cinnamon

1/8 teaspoon powdered clove

1/8 teaspoon nutmeg

1/8 teaspoon powdered fennel

Method

• 1. Slice chicken breasts in half and pound flat. Place in bowl.

  2. Mix spices together.

  3. Sprinkle spice mix over the chicken breasts. Roll up and tie or pin with toothpicks.

  4. Preheat oven to 350° F.

  5. Place chicken on baking sheet.

  6. Cook for 30 minutes.

  7. Remove from oven.

  8. Garnish with lemon slices.

Note: this dish may be served hot or cold.