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

1
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 BreastChicken Breast
Salt And PepperSalt And Pepper
SeasoningSeasoning
StuffingStuffing
MeatMeat
SpreadSpread
RollRoll
WrapWrap
Equipment you will use
Cutting BoardCutting Board
Plastic WrapPlastic Wrap
Meat TenderizerMeat Tenderizer
2
Lay 1 slice of prosciutto ham on each breast.
Ingredients you will need
ProsciuttoProsciutto
HamHam
3
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 TomatoesSun Dried Tomatoes
SpinachSpinach
RollRoll
4
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.)
5
Preheat a deep-fryer to 350 degrees F. Preheat the oven to 325 degrees F.
Equipment you will use
OvenOven
6
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 ChickenWhole Chicken
GarlicGarlic
TomatoTomato
WineWine
Equipment you will use
Sauce PanSauce Pan
Frying PanFrying Pan
7
Add stock and tomato puree. Boil over medium heat until reduced by half.
Ingredients you will need
Tomato PureeTomato Puree
StockStock
8
Add the demi-glace (brown sauce) and let simmer until thickened ("medium thickness").
Ingredients you will need
Brown SauceBrown Sauce
9
When the chicken is firm, set up a breading station.
Ingredients you will need
Whole ChickenWhole Chicken
10
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 BreadItalian Bread
BreadcrumbsBreadcrumbs
Whole ChickenWhole Chicken
All Purpose FlourAll Purpose Flour
EggEgg
DipDip
Equipment you will use
WhiskWhisk
BowlBowl
OvenOven
11
Remove from oven and let rest.
Equipment you will use
OvenOven
12
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 PepperGround Black Pepper
PotatoPotato
ButterButter
ChivesChives
SaltSalt
13
Re-heat the tomato demi-glace and to finish remove from heat, and immediately whisk in fresh thyme and 1 tablespoon butter.
Ingredients you will need
Fresh ThymeFresh Thyme
ButterButter
TomatoTomato
Equipment you will use
WhiskWhisk
14
Slice each chicken roll to expose the stuffed interior.
Ingredients you will need
Whole ChickenWhole Chicken
RollRoll
15
Place mashed potatoes in center of each plate, drizzle white truffle oil over the potatoes.
Ingredients you will need
White Truffle OilWhite Truffle Oil
PotatoPotato
16
Lay chicken roulade over potatoes.
Ingredients you will need
PotatoPotato
Whole ChickenWhole Chicken
DifficultyExpert
Ready In1 h, 55 m.
Servings6
Health Score47
Dish TypesSide Dish
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