Ingredients:
- 5 boneless, skinless chicken breasts, about 6 ounces each
- 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 freshly ground black pepper
- 6 cups chicken stock (broth)
- 1 cup Chardonnay, or similar white wine
Preparation:
- 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.
- Chop the last breast into 1" chunks.
- 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.
- 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.
- 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.
- Reduce a few cups of the cooking liquid by half.
- 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.
First Made:
2005-02-13
2005-02-13
Yield:
4 serving
4 serving
Calories:
337 calories per serving
337 calories per serving