Chicken Roulade

I’m back from my road trip and back in the kitchen. First meal of the year? Well, I just happened to be watching America’s Test Kitchen and they were doing stuffed chicken. I liked what I saw but I just had to put my own little twist to it. In this case, I added almonds to the stuffing, which gave it some crunch. Plus I took a lot of shortcuts because I’m hungry already!

So anyway, here’s what I came up with. Still pretty involved but definitely worth your patience. By the way, I’ve never pounded meat before and I must admit, the first cutlet got pretty beat up. Oh well, it still came out great! But I’m just gonna let the picture and the recipe do the rest of the talking.

Oh, and one last word. The truth is, you can create your stuffing anyway you want it. I just happened to like these ingredients. And the reduction sauce is simply fantastic! I feel like a real chef now. πŸ™‚ So hey, get cookin’!

Ingredients:
2 Chicken Breasts (boneless and skinless)
Canola Oil
1 package Mushrooms (cleaned and sliced thin)
1 small Leek (chopped)
2-3 Garlic Cloves (minced)
1 cup Zucchini (sliced thin)
1/4 cup Sliced Almonds
1 Lemon (cut in half)
1/2 cup Dry White Wine
Fresh Cilantro (chopped)
1 cup low-sodium Chicken Stock
1 tsp Dijon Mustard
2 tbs Butter
Salt & Pepper
Cooking Twine

Directions:
Cut the breasts horizontally, like slicing a hotdog bun, being careful to keep the halves attached.Β  Place cutlets on a cutting board, cover with clear wrap and pound gently until they’re thin, making sure not to poke a hole on the flesh. Set aside.

Meanwhile, toast the almond slices on a skillet in medium-low heat, stirring often until golden brown. Transfer to a plate and set aside. Heat some oil on the same skillet and cook the mushroom slices and leeks together for about 10 minutes or so. Add the garlic, almond slices, a little salt & pepper and stir for a couple more minutes. Then add some chopped cilantro and squeeze the juice of 1/2 lemon. Stir until liquid dries out, about a couple more minutes. Now, transfer mixture to a food processor and pulse until minced.

Using a spatula, spread mixture evenly over each cutlet, roll like sushi and secure by tying twine around each roll. Salt & pepper the outside of the rolls. In a large pot or dutch oven, heat oil over medium-high heat and sear all sides of each roll until golden brown. Add the sliced zucchini and pour white wine and stock just until the rolls are almost fully immersed. Add more stock if necessary. Bring to a boil, turn down the heat to low, cover and let simmer for about 20 minutes. Transfer the rolls to a cutting board, the zucchini slices to a plate and set aside.

To make the sauce, turn the heat back up to medium-high, squirt some mustard on the liquid, whisk the butter in until melted. Let the liquid reduce to half the original amount. Turn off the heat, add the rest of the cilantro and squeeze the juice of the other half of the lemon. Re-season with salt & pepper if necessary.

Cut the twine from the rolls and slice into thin pieces. Serve on a plate with zucchini slices and top with the sauce. Enjoy!

4 boneless, skinless chicken breasts
Canola Oil
1package Mushrooms (cleaned and sliced thin)
1 small Leek (chopped)
3-4 Garlic Cloves (minced)
1/4 cup Sliced Almonds
1 lemon
1/2 cup dry white wine
1 tablespoon chopped Cilantro
1 cup low-sodium chicken broth
1 tsp Dijon mustard
2 tbs butterDirections:
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