Roulade of chicken stuffed with vegetables in carrot sauce
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Boneless Double Chicken Breast; Skinned | |
| 1 | cup | Asparagus; Carrots, Zucchini & Green Beans, Thickly Julienned |
| Salt And Pepper; To Taste | ||
| 1 | quart | Water |
| ½ | cup | White Wine |
| ½ | cup | Carrots; Chopped |
Directions
Cover chicken breast with plastic wrap to prevent tearing the surface, and pound chicken flat with a metal spatula. Remove plastic, and trim edges of chicken with kitchen shears to create a rectangle.
Blanch julienned vegetables for about 2 minutes in boiling water. Drain vegetables and place on the chicken. Season to taste with salt and pepper.
Then, take the edges of the chicken breast and roll tightly. Wrap the breast again in plastic wrap and tie the ends.
Boil 1 quart water in a pan. Add wine. Poach the plastic-wrapped breast in this mixture for about 10 minutes.
Meanwhile, in a food processor, puree carrots to a smooth consistency. In a small pan, reduce puree slowly over medium heat until thickened. Strain and reduce again until smooth.
Remove chicken from water, letting ig cool for about 2 minutes, then gently remove the plastic wrap. Slice the roulade thickly and fan out on a serving plate. Lace carrot sauce over the edge of the chicken and serve.
Shared by Jill Proehl - REG 2 - St. Louis, MO Recipe by: Shape Cooks, Spring 1998 Posted to MC-Recipe Digest by Jill Proehl <jpxtwo@...> on Feb 24, 1998