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Chicken Roulade

Servings 4 servings

Ingredients
  

  • 4 8-9 oz chicken breasts
  • 1 tbsp olive oil
  • 1 medium onion diced
  • 2 garlic cloves minced
  • 1 C fresh spinach chopped
  • 1 1/2 tsp lemon juice
  • 1/2 C dry white wine can substitute chicken stock
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp ground thyme
  • 1 C chicken stock
  • 1 tsp Dijon mustard
  • 1 1/2 tsp lemon juice
  • 1/2 tbsp unsalted butter

Instructions
 

  • Butterfly the chicken breast with a sharp knife.
  • Place each breast between two sheets of plastic and pound with a mallet to 1/4 inch thick.
  • Measure the length of each breast to 8 inches and the width to 5 inches.
  • Trim off any excess chicken and set aside.
  • Heat 1 tbsp of olive oil in a large skillet over med/hi.
  • Saute the onion until soft.
  • Add the garlic, spinach and 1 1/2 tsp of lemon juice to the pan and cook one minute more.
  • Place the mixture in a bowl and set aside to cool.
  • Add the 1/2 cup of wine to the pan and deglaze for a minute or so.
  • Pour the wine in a separate bowl to reserve for later.
  • Take the pan off the heat and set aside.
  • Place the chicken scraps that were trimmed off the breasts into a food processor along with the onion and spinach mixture.
  • Add the salt, pepper and thyme and pulse until the mixture is finely ground into a paste.
  • Spread a spoon full of the mixture at a time over each chicken breast until covered, leaving enough room around the edges to roll.
  • Roll each chicken breast into a log and secure with butcher's twine.
  • Cut the excess string off after the knots are tied.
  • Season the chicken well with salt and freshly ground pepper on the outside.
  • Place your pan back over med/high heat and add a tablespoon of olive oil.
  • Sear each chicken breast on all four sides, about 2 minutes per side.
  • Add the reserved wine and chicken stock to the pan.
  • Cover and allow the liquid to come to a simmer.
  • Turn the heat to med/low and cook for 15 to 18 minutes or until the internal temp of each chicken breast is 160 degrees F.
  • Remove the chicken and set on a platter to rest.
  • Cover with foil.
  • Turn the heat back up to med/hi and allow the liquid to come to a boil.
  • Add the Dijon mustard, 1 1/2 tsp lemon juice and butter.
  • Reduce the heat to med and simmer until the liquid is reduced by half.
  • Remove the twine from the chicken pieces and slice into medallions.
  • Serve with the reduced sauce poured over top.

Notes

Recipe by: Connie Murray @Happybellyfoodie.com