Chicken Breast Roulades with Herbs and Baby Vegetables

Name: Chicken Breast Roulades with Herbs and Baby Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 20 trimmed baby carrots; 3 basil sprigs; 3 bay leaves; 0 teaspoons black peppercorns; 12 trimmed Brussels sprouts; 237 milliliters dry white wine; 118 milliliters chopped fresh flat-leaf parsley; 2 garlic cloves, minced; 710 milliliters low-salt chicken broth; 2 teaspoons olive oil; 8 smalls boiling onions; 1 teaspoons pepper; 4 smalls red potatoes, each cut into 4 slices; 4 strips (3 x 1-inch) strips bottled roasted red bell pepper; 0 teaspoons salt; 454 grams skinned, boned chicken breast halves; 946 milliliters torn spinach; 2 tarragon sprigs; 3 thyme sprigs

Chicken Breast Roulades with Herbs and Baby Vegetables might be just the main course you are searching for. One portion of this dish contains approximately 16g of protein, 4g of fat, and a total of 470 calories. This recipe serves 4. It is a good option if you're following a gluten free, dairy free, and vegetarian diet. A mixture of olive oil, brussels sprouts, wine, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat oil in a large Dutch oven over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add spinach and garlic; saut 1 minute or until spinach begins to wilt.

Ingredients you will need

Spinach

Garlic

Remove from heat; set aside.

Place each piece of chicken between 2 sheets of heavy-duty plastic wrap and flatten to 1/4-inch thickness using a meat mallet or rolling pin.

Ingredients you will need

Meat

Wrap

Equipment you will use

Plastic Wrap

Meat Tenderizer

Rolling Pin

Sprinkle 1/2 teaspoon pepper and 1/4 teaspoon salt over chicken. Spoon spinach mixture evenly down center of each breast half, leaving a 1/2-inch border. Arrange bell pepper strips crosswise over spinach, and roll up each breast half jelly-roll fashion. Tuck in ends of chicken, and secure each roll with wooden picks; set aside.

Ingredients you will need

Bell Pepper

Whole Chicken

Spinach

Pepper

Jelly

Roll

Salt

Combine broth and next 7 ingredients (broth through tarragon) in pan; bring to a simmer, and cook 5 minutes.

Ingredients you will need

Tarragon

Broth

Equipment you will use

Frying Pan

Add chicken rolls, carrots, Brussels sprouts, onions, and potatoes; simmer 20 minutes or until chicken is done and vegetables are tender. Discard peppercorns, bay leaves, and herb sprigs.

Ingredients you will need

Brussels Sprouts

Peppercorns

Bay Leaves

Vegetable

Potato

Carrot

Whole Chicken

Onion

Roll

Remove wooden picks from chicken rolls, and thinly slice each roll. Arrange 1 sliced chicken roll, 5 carrots, 3 Brussels sprouts, 2 onions, and 4 potato slices in each of 4 large shallow bowls. Ladle 1/2 cup cooking liquid into each bowl, and sprinkle each with 2 tablespoons parsley.

Ingredients you will need

Brussels Sprouts

Carrot

Whole Chicken

Parsley