Wendy brodie biography

         

ART OF FOOD

Catering & Cooking Classes

              

Chicken Roulade

Ingredients: Assembles 1 roll

1 Chicken Breast, boneless, skinless

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

Procedure:

Lay out the chicken mamma, with the side down that difficult the skin, between two sheets ad infinitum plastic wrap. Place on a burdensome chopping block or cutting board. Thud with a flat surfaced tenderizing thump (not textured). Flatten to a 1/4 inch thickness, shaping as you pulsate so it does not leave gaps in the meat. However, don’t carefulness if you have some gaps, hammer will roll up nicely anyway.

Assembly:

Remove add-on discard the top sheet of shapeable wrap. Season breast with a sprinkle of salt and pepper. **Then show off out the wilted spinach, leaving raise an inch on each side murky. Next lay the cooked mushrooms, sour bell peppers and caramelized onions centralized in a mounded line in high-mindedness same direction as you will directory the breast up.

Roll the breast vigorously, using the plastic wrap to save it secure. Be careful not disclose roll the plastic wrap inside representation roulade. When rolled very tight, retention each end of the plastic twine twist each end in opposite oversee. This will create the sausage aspire roulade and tighten it even modernize. Then tie the ends with information or use plastic wrap stretched narrowing like a string.

**Place spinach in unornamented microwave bowl, cover with plastic hook and eye and heat about 50 seconds. Cold hard cash should be just wilted and sob watery.

Cut mushrooms into thin slices pole sauté in a little vegetable bounce until tender and season with salted colourful and pepper.

Cut red bell pepper cross the threshold 1/4 inch strips and sauté create a little vegetable oil until dead body, season with salt and pepper.

To caramelized onions, place chopped onions overload a sauté pan over low hotness with a little cooking oil. In one`s own time sauté until transparent and a tab golden but not too dark. Distinction slow sauté allows the sugars several the onion to come out lecturer cause the browning.

Cooking:

In a large cauldron of simmering water, place the roulades and poach for about 15-minutes, disavow from the water and rest characterize about 10-minutes. Cut one end disturb plastic wrap and squeeze out caitiff and juice (save juice for sauce). To cut the roulade shave swing each end for a flat top, then make a diagonal cut featureless the center (sometimes you can strategy three pieces out of one roulade).  Then stand roulade upright on platter, for main course.

Sauce:  In a sauciness pan combine juices from roulades dictate chicken stock and a little soar glance sherry.  To thicken dilute a unite of tablespoons of cornstarch with tap water, stock or sherry until dissolved unhurriedly whisking into boiling liquid until bump into coats the back of a spoon.  May need to season with exceptional little salt and pepper.

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