Roulade Of Chicken Stuffed With Vegetables In Carrot Sauce

Recipe Ingredients

1		Boneless double chicken breast - skinned
1 cup	160g / 5.6oz	Asparagus - carrots, zucchini and green beans, thickly julienne
		Salt and pepper - to taste
1		Water
1/2 cup	118ml	White wine
1/2 cup	55g / 1.9oz	Carrots - chopped

Recipe Instructions

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 julienne 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 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.

Source:
Shape Cooks, Spring 1998

Rating

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6 (1 votes)

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