Chicken Breast Roulade With Veggies

"This is a wonderful chicken and cheese with veggie recipe from the Thursday magazine dated February 9th-15th'2006. Enjoy!"
 
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Ready In:
25hrs
Ingredients:
8
Serves:
6
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ingredients

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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.

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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>
 
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