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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A healthy, unique way to serve chicken. (Recipe courtesy of ) Ingredients:
5 (6 ounce) boneless skinless chicken breasts |
2 cups chopped spinach |
1 cup chopped fresh basil |
2 tablespoons fresh lemon juice |
1/4 cup chopped onion |
1 tablespoon chopped garlic |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
6 cups chicken stock (broth) |
1 cup chardonnay wine or 1 cup similar white wine |
Directions:
1. Place one chicken breast between pieces of plastic wrap and gently pound with mallet. Try to shape it as much like a rectangle as possible, about 1/4 thick. Follow the same procedure with 3 more breasts. Set aside.
2. Chop the last breast into 1 chunks.
3. Place the spinach, basil, lemon juice, onions and garlic into a food processor. Pulse to chop. Add the chicken chunks, salt and pepper and continue to puree until the mixture becomes thick. Add a small amount of chicken stock if needed for moisture.
4. Spread 1/4 of the chicken mixture in a thin layer on each chicken breast. Fold the breast over the chicken mixture into roll-ups (roulades). Wrap the roulades in cheesecloth or plastic wrap and tie with string on both ends. Cheesecloth is preferable for tender, juicier chicken.
5. Place chicken stock into a medium pot and bring to boil. Add the wine and roulades. Simmer for 15 minutes or until a thermometer inserted to center of chicken breast reads 180°F Remove from liquid.
6. Reduce a few cups of the cooking liquid by half.
7. Remove the cheesecloth or plastic from the chicken and slice on the bias to create oblong pieces. Serve 1 roulade per person with the reduced liquid spooned over the slices.
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