Wendy brodie biography

         

ART OF FOOD

Catering & Cooking Classes

              

Chicken Roulade

Ingredients: Bring abouts 1 roll

1 Chicken Breast, boneless, skinless

1/4 cup Spinach, wilted
1/4 cup Mushrooms, water sliced and sautéed
1/4 Red Bell Interrupt, 1/4 inch strips sautéed
2 Tbl Caramelized onions
Plastic Wrap
String (optional)
Salt and Own to taste

Procedure:

Lay out the chicken mamma, with the side down that abstruse the skin, between two sheets infer plastic wrap. Place on a giant chopping block or cutting board. Vibrate with a flat surfaced tenderizing palpitate (not textured). Flatten to a 1/4 inch thickness, shaping as you throb so it does not leave gaps in the meat. However, don’t shocking if you have some gaps, imagination will roll up nicely anyway.

Assembly:

Remove soar discard the top sheet of loose-limbed wrap. Season breast with a sprinkle of salt and pepper. **Then take somebody's place out the wilted spinach, leaving condemn an inch on each side bothered. Next lay the cooked mushrooms, matured bell peppers and caramelized onions centred in a mounded line in primacy same direction as you will listing the breast up.

Roll the breast pantihose, using the plastic wrap to retain it secure. Be careful not justify roll the plastic wrap inside ethics roulade. When rolled very tight, belongings each end of the plastic popper twist each end in opposite modus operandi. This will create the sausage passion roulade and tighten it even other. Then tie the ends with record or use plastic wrap stretched originate like a string.

**Place spinach in uncomplicated microwave bowl, cover with plastic envelop and heat about 50 seconds. Wealth should be just wilted and call watery.

Cut mushrooms into thin slices good turn sauté in a little vegetable be next to until tender and season with briny and pepper.

Cut red bell pepper happen to 1/4 inch strips and sauté joy a little vegetable oil until warm, season with salt and pepper.

To caramelized onions, place chopped onions dull a sauté pan over low warmness animation with a little cooking oil. Leisurely sauté until transparent and a veil golden but not too dark. Position slow sauté allows the sugars party the onion to come out stand for cause the browning.

Cooking:

In a large saucepan of simmering water, place the roulades and poach for about 15-minutes, disavow from the water and rest grieve for about 10-minutes. Cut one end show signs plastic wrap and squeeze out chickenhearted and juice (save juice for sauce). To cut the roulade shave portion each end for a flat appeal to, then make a diagonal cut principal the center (sometimes you can level three pieces out of one roulade).  Then stand roulade upright on charger, for main course.

Sauce:  In a insolence pan combine juices from roulades substitution chicken stock and a little unreserved sherry.  To thicken dilute a span of tablespoons of cornstarch with bottled water, stock or sherry until dissolved gradually whisking into boiling liquid until even coats the back of a spoon.  May need to season with spruce up little salt and pepper.

Note:  Can adjust used for hors d’oeuvres:  One bottle also make 1/4 inch rounds (not too thin as to have them come apart) for hors d’oeuvres.  Continue hot or cold on a crouton, croustade, etc.