Chicken Roulade Stuffed with Prosciutto, Spinach and Sun-Dried Tomatoes with White Truffle Potatoes

Name: Chicken Roulade Stuffed with Prosciutto, Spinach and Sun-Dried Tomatoes with White Truffle Potatoes
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 6
Cuisine: German, European
Ingredients: 473 milliliters beef stock; 6 servings Freshly ground black pepper; 473 milliliters Italian flavored breadcrumbs, or as needed; 1 liter canola oil; 1 kgs boneless chicken breasts, skin on; 1 bunches chives, chopped; 237 milliliters demi-glace (brown sauce); 3 to 6 whole eggs, as needed; 473 milliliters all-purpose flour, or as needed; 1 teaspoon chopped fresh thyme leaves; 1 teaspoon chopped garlic; 237 milliliters half-and-half, as needed; 6 slices prosciutto ham; 4 to large potatoes, peeled and cut into chunks; 59 milliliters red wine; 6 servings Salt; 18 leaves fresh spinach; 24 sun-dried tomatoes; 59 milliliters tomato puree; 2 White truffle oil, to taste or 3 tablespoons); 4 Tbsps 1/2 stick unsalted butter, plus 1 tablespoon for potatoes

Chicken Roulade Stuffed with Prosciutto, Spinach and Sun-Dried Tomatoes with White Truffle Potatoes

Forget going out to eat or ordering takeout every time you crave European food. Try making Chicken Roulade Stuffed with Prosciutto, Spinach and Sun-Dried Tomatoes with White Truffle Potatoes at home. This side dish has 2357 calories, 71g of protein, and 186g of fat per serving. This recipe serves 6. This recipe covers 50% of your daily requirements of vitamins and minerals. If you have sun-dried tomatoes, tomato puree, demi-glace, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 55 minutes. If you like this recipe, take a look at these similar recipes: Stuffed Chicken Breast with Goat Cheese, Sun-Dried Tomatoes & Spinach, Stuffed Chicken Breast with Goat Cheese, Sun-Dried Tomatoes & Spinach, and Stuffed Chicken Breast with Goat Cheese, Sun-Dried Tomatoes & Spinach.

Instructions

Lay a long piece of plastic wrap over your cutting board and tuck it underneath the sides of the board. (Covering the chicken with the plastic will also keep the mess down when you pound with the meat mallet.) The chicken breasts should be placed on the covered cutting board, skin side down, with enough space between them so they can lay flat after you "butterfly" them. To make the butterfly cut, carefully slice open (without slicing the chicken all the way through) and spread the flesh of the chicken out so you will be able to pound it out into a single thin piece on which you will place stuffing and then roll up. Season the breasts with salt and pepper. Then put another length of plastic wrap over the seasoned chicken breasts and flatten with meat mallet to integrate the seasoning into the chicken. Pound chicken thin.

Ingredients you will need

Chicken Breast

Salt And Pepper

Seasoning

Stuffing

Meat

Spread

Roll

Wrap

Equipment you will use

Cutting Board

Plastic Wrap

Meat Tenderizer

Lay 1 slice of prosciutto ham on each breast.

Ingredients you will need

Prosciutto

Ham

Add 3 leaves of spinach and 4 pieces of sun-dried tomatoes on each breast. Fold in each end and roll tightly.

Ingredients you will need

Sun Dried Tomatoes

Spinach

Roll

Place on sheet tray and freeze until firm. (It does not have to be frozen completely hard, but this makes it easier to handle when breading.)

Preheat a deep-fryer to 350 degrees F. Preheat the oven to 325 degrees F.

Equipment you will use

Oven

While the chicken roulade is hardening in the freezer, prepare the tomato demi-glace. In a saucepan, saute garlic and then deglaze the pan with the wine.

Ingredients you will need

Whole Chicken

Garlic

Tomato

Wine

Equipment you will use

Sauce Pan

Frying Pan

Add stock and tomato puree. Boil over medium heat until reduced by half.

Ingredients you will need

Tomato Puree

Stock

Add the demi-glace (brown sauce) and let simmer until thickened ("medium thickness").

Ingredients you will need

Brown Sauce

When the chicken is firm, set up a breading station.

Ingredients you will need

Whole Chicken

Whisk together 3 eggs and 1 cup of the half-and-half for the egg wash. (Begin with this amount and whisk more together if needed.) Then set up a bowl each of: flour, then egg wash, and then Italian bread crumbs. Evenly coat rolled frozen chicken with flour (not too much or bread crumbs won't stick). Dip floured rolled chicken into egg wash, then into bread crumbs. In a deep-fat fryer, lightly fry until golden brown. Finish in the oven for 15 minutes until completely cooked through.

Ingredients you will need

Italian Bread

Breadcrumbs

Whole Chicken

All Purpose Flour

Egg

Dip

Equipment you will use

Whisk

Bowl

Oven

Remove from oven and let rest.

Equipment you will use

Oven

Boil the potatoes until tender. Then mash the potatoes and whip chopped chives, butter, salt and freshly ground pepper into the potatoes with a beater.

Ingredients you will need

Ground Black Pepper