Chicken Breast Roulade With Veggies
- Ready In:
- 25hrs
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 lb spinach, stemmed and rinsed
- 4 tablespoons oil
- 1⁄2 lb mushroom, sliced
- 1 medium roasted red pepper, peeled, seeded and diced
- 1 tablespoon goat cheese
- salt
- fresh ground black pepper
- 6 boneless skinless chicken breast halves
directions
- The chicken breasts used for this should be about 6 oz. each.
- Before starting, keep ready 18 pieces of kitchen twine, each about 12 inches long.
- Put spinach in a big pot on medium flame and cover it.
- Cook until it wilts(1-2 minutes).
- Drain it in a colander.
- Once it has become cool enough to handle, squeeze out any excess moisture.
- Transfer the spinach to a medium-sized bowl.
- Into a skillet, on medium-high heat, pour 2 tbsps. oil.
- Toss in the mushrooms and stir-fry until they are golden(about 3 minutes).
- Then transfer the mushrooms to the bowl of spinach.
- Add the roasted, diced red bell pepper, goat cheese, salt and pepper.
- Mix well until combined thoroughly.
- Put a small portion of the spinach-mushroom mixture on each butterflied chicken breast.
- Do not overstuff the breasts.
- Work only with one piece of chicken at a time.
- Roll the chicken, jellyroll style, to enclose the filling, tucking the ends under.
- Then slip a piece of twine under the middle of the chicken, bring the ends over the top and tie snugly.
- Tie one more piece of twine near each end of the chicken.
- Trim off any excess twine.
- Preheat oven to 425°F.
- Heat 2 tbsps. oil in a large cast-iron skillet or heavy-based pan on medium-high heat.
- Cook the chicken until it is golden brown on all sides(about 6 minutes).
- Transfer to a rimmed baking sheet.
- Roast for about 8 minutes.
- Allow it to sit for 10 minutes.
- Then, discard the twine and cut each roulade into 1 inch slices.
- If you are going to serve this with risotto, then spoon some onto individual plates and fan the chicken slices over the top.
- Serve hot.
- Note:.
- 1) Chicken breast halves are easiest to butterfly when they are partially frozen. Use a sharp knife and hold it parallel to the work surface, then cut almost but not all the way through the thickest portion of the breast. Next, open it like a book and pound it flat.
- 2) The chicken breasts can be filled the day before you plan on making this, covered and refrigerated. Then you are required to only brown and roast them.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p>Hi Everybody! Thanks for stopping by in my little niche of the mighty Zaar world. <br />Here is a quick link to the beauty recipes I've posted (highest rated so far):http://www.recipezaar.com/r/chef=6357/253/451/18/ls=h <br /> <br />A few things I've done:- <br /> <br />1. Worked part time as a Telemarketer in Oman in the Crowne Plaza Hotel. <br /> <br />2. Worked as a Certified Professional Tarotist (Tarot Card Reader) and done accurate predicitions for many people from different parts of the world, most memorable of which is the reading I did for my college Law lecturer and it came true. <br /> <br />3. Written nearly 1000 poems several of which have been published in leading newspapers, ezines and magazines both in Oman and India. <br /> <br />4. Worked as a Moderator on www.allpoetry.com - my BEST and FAVOURITE site on the internet. <br /> <br />My other interests include: Numerology, Vaastu Shastra, Feng Shui, Face Reading, Reiki and Astrology! I am really very keen on getting well-versed with metaphysical sciences such as Astrology, I-Ching, Feng Shui, Runes, Enneagram, Kabbalah and many more. <br /> <br />I love researching on the mythology of ancient Goddesses and then condensing my research into poems. <br /> <br />In the mood to gift me something? Here's what I'd love - A Nissan 350Z {my dream car}</p>