Poached Rolled Chicken With A Parsley Tarragon Sauce

Recipe Ingredients

7		Boneless skinless chicken breast halves
8		Green olives - pitted
1/4		Red bell pepper - seeded
1/4 cup	59ml	Cooked spinach
1 tablespoon	15ml	Chopped fresh parsley
2 oz	56g	Feta cheese
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Parsley tarragon sauce - see * note

Recipe Instructions

* Note: See the "Parsley Tarragon Sauce" recipe which is included in this collection.

Roughly chop 1 of the chicken breast halves and place in a food processor with the olives, red pepper, spinach, parsley, cheese, and salt and pepper to taste. Pulse until all the ingredients are coarsely chopped. Refrigerate.

Place the remaining 6 chicken breast halves between sheets of wax paper and pound until paper thin. Season all over with salt and pepper. Place the pounded breasts on a work counter.

Spread 1 tablespoon of the chilled chicken mixture in the center of each chicken breast and tightly roll to enclose. Wrap with plastic wrap, sealing and tying the ends to make a sausage-like casing.

Bring a large pot of water to a simmer. Carefully drop the wrapped chicken rolls into the water and cook about 10 minutes. Remove with a slotted spoon and set aside to cool. When cool enough to handle, unwrap the plastic and slice the rolls across the width into 3/4-inch medallions. Arrange medallions on a plate and serve with Parsley Tarragon Sauce.

Source:
EFFORTLESS ELEGANCE by Colin Cowie

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