Poached Chicken Roulade, Dijon Mayonnaise And Bitter Greens With Lemon Vinaigrette

Recipe Ingredients

		Poached Chicken Roulade
2 tablespoons	30ml	Extra-virgin olive oil
2 tablespoons	30ml	Minced garlic
2		Spinach - cleaned
2		Whole skinless chicken breasts (large)
		Cheesecloth - dampened
		Salt - to taste
		Freshly-ground black pepper - to taste
3 oz	85g	Goat cheese
		Dijon Mayonnaise
4		Egg yolks
1		Garlic clove - minced
1 tablespoon	15ml	Dijon mustard
12 oz	340g	Extra-virgin olive oil
		Lemon Vinaigrette
		Juice of 1 lemon
1/2 cup	118ml	Olive oil
2 tablespoons	30ml	Chopped chives
		Salt - to taste
		Freshly-ground black pepper - to taste
6 cups	1422ml	Bitter greens, including dandelion
		And mezuna

Recipe Instructions

In a medium-sized saute pan over medium heat, add the olive oil and the garlic, cook for 1 minute. Be careful not to brown the garlic. Add the spinach and saute until wilted. Remove from the pan and set aside.

Place the chicken breast between 2 sheets of plastic wrap 12 by 18 inches and with the back of a heavy skillet pound thin. Remove the chicken from the plastic wrap and place 1 chicken breast at the near end of a damp piece of cheesecloth and scoop 1 1/2 ounces of goat cheese in the middle of the chicken breast in a cylindrical shape. Squeeze the spinach lightly, to remove any excess moisture and cover the goat cheese with the spinach.

Lift the ends of the cheesecloth closest to you and begin to roll the chicken completely wrapping the breast. Twist the ends of the cheesecloth, tightly closing the roulade. Wrap the chicken in plastic wrap and twist the ends to ensure a water tight seal. In a large saucepot simmer the roulade for 10 minutes. When completely cooked remove from the pot and set aside.

For Dijon Mayonnaise: In the bowl of a food processor add 4 egg yolks, 1 clove garlic minced, and 1 tablespoon Dijon mustard. Pulse. While the motor is running, slowly add the olive oil until all is well incorporated and emulsified. Afterwards, remove from the bowl and set aside. If not using immediately, refrigerate until needed.

For Lemon Vinaigrette: In medium-sized mixing bowl, whisk together the juice of 1 lemon, 1/2 cup olive oil, chopped chives and salt and pepper to taste. Lightly toss the greens with the lemon vinaigrette and set aside.

To serve this dish, unwrap the roulades and slice on the bias, or diagonal, arrange the sliced roulade around the plate resting on the bitter greens tossed with the lemon vinaigrette. Drizzle the Dijon mayonnaise over the chicken and serve immediately.

This recipe yields 4 servings.

Source:
COOKING LIVE PRIMETIME with Sara Moulton - (Show # CP-0023) - from - the TV FOOD NETWORK

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