Chicken Breast Roulade With Veggies

Total Time: 25 hrs Preparation Time: 1 hr Cook Time: 24 hrs

Ingredients

• Servings: 6
• 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

Recipe

• 1 the chicken breasts used for this should be about 6 oz. each.
• 2 before starting, keep ready 18 pieces of kitchen twine, each about 12 inches long.
• 3 put spinach in a big pot on medium flame and cover it.
• 4 cook until it wilts(1-2 minutes).
• 5 drain it in a colander.
• 6 once it has become cool enough to handle, squeeze out any excess moisture.
• 7 transfer the spinach to a medium-sized bowl.
• 8 into a skillet, on medium-high heat, pour 2 tbsps. oil.
• 9 toss in the mushrooms and stir-fry until they are golden(about 3 minutes).
• 10 then transfer the mushrooms to the bowl of spinach.
• 11 add the roasted, diced red bell pepper, goat cheese, salt and pepper.
• 12 mix well until combined thoroughly.
• 13 put a small portion of the spinach-mushroom mixture on each butterflied chicken breast.
• 14 do not overstuff the breasts.
• 15 work only with one piece of chicken at a time.
• 16 roll the chicken, jellyroll style, to enclose the filling, tucking the ends under.
• 17 then slip a piece of twine under the middle of the chicken, bring the ends over the top and tie snugly.
• 18 tie one more piece of twine near each end of the chicken.
• 19 trim off any excess twine.
• 20 preheat oven to 425°f.
• 21 heat 2 tbsps. oil in a large cast-iron skillet or heavy-based pan on medium-high heat.
• 22 cook the chicken until it is golden brown on all sides(about 6 minutes).
• 23 transfer to a rimmed baking sheet.
• 24 roast for about 8 minutes.
• 25 allow it to sit for 10 minutes.
• 26 then, discard the twine and cut each roulade into 1 inch slices.
• 27 if you are going to serve this with risotto, then spoon some onto individual plates and fan the chicken slices over the top.
• 28 serve hot.
• 29 note:.
• 30 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.
• 31 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.