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MAIN DISH: SEMIFINALISTExperimenting helps improve his recipes Cooking dishes such as Basil Chicken Rolls is a far cry from the hunting camps and retreats where Ken Wagner first learned he had a passion for cooking.
``I do it as a hobby,'' he said as he kept a careful eye on his rolls, sauce and noodles.
For Wagner, the pressure of The Herald's ``What's Cookin' in Your World?'' recipe contest was making sure he had it done _ not overdone _ when his name was called for judging.
``I always try to serve it right when it's ready,'' he said. ``I just hope I don't have to go too long.''
Wagner, who lives at 1120 Clarksville Road in Hermitage, gets a little recipe competition from his wife, Gretchen, also a published cook.
``I don't know if I totally made this up or if I saw a variation of it somewhere,'' he said. ``But I keep adding a few things to it and everyone really seems to enjoy it.''
The key to making the rolls is making sure the chicken is pounded flat and, of course, getting the cooking time just right, he said.
Wagner does a lot of experimenting when he cooks and is well known in his family for the family tradition of Christmas sauerkraut.
He does some of the everyday cooking, not strictly the fun stuff, but he doesn't do desserts. He tries to stick to pasta, the wok and traditional dishes.
``I see a recipe; then I vary it to make it more of what I know we will like,'' he said.
Basil Chicken Rolls 8 boneless chicken breasts
1/2 pound proscuitto, thinly sliced
Olive oil (extra virgin)
Fresh mushrooms
Tomato basil pasta sauce
Parmesan cheese
Fresh basil leaves
Garlic powder
Fresh ground black pepper
1/4 pound provolone cheese
Vermichilli
1. Take chicken breasts and pound flat (well flattened so they can be rolled.)
2. Put 1/2 teaspoon olive oil on breast and spread with spoon.
3. Lightly sprinkle garlic powder; do the same with pepper.
4. Spread basil leaves across bottom half of breast. Add one layer of thin proscuitto. Roll tightly _ hold with toothpicks.
5. In fry pan, lightly sear on all sides using olive oil. Remove toothpicks and put rolls in fry pan.
6. Add 2 cups of tomato basil sauce and cover all rolls. Cover and simmer for 20-30 minutes until done.
7. While chicken rolls simmer, cut mushrooms into thick pieces. Lightly saute in fry pan then lace the pieces onto the tops of chicken rolls. Re-cover and continue cooking.
8. Five minutes before finish, add thinly cut provolone cheese to top of mushrooms, allow to briefly melt.
9. Serve with cooked vermichelli pasta and remainder of sauce. Sprinkle all with Parmesan cheese. Serves 4.
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