Radicchio and Mushroom Chicken Roulade

Name: Radicchio and Mushroom Chicken Roulade
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: German, European
Ingredients: 2 boneless, skinless chichen breast halves (reserved from Stuffed-Noodle Soup); 1 chicken liver (reserved from Stuffed-Noodle Soup), finely chopped; 59 milliliters chicken stock (reserved from Stuffed-Noodle Soup); 2 servings coarse salt; 1 Tbsp finely chopped fresh sage; 59 milliliters freshly shredded mozzarella cheese; 2 Tbsps extra-virgin olive oil; 10 cipollini or pearl onions, peeled; 2 servings freshly ground pepper; 1 small head radicchio, cored, leaves separated; 3 shallots, finely chopped; 227 grams shiitake mushrooms (half chopped, half cut into 1/2-inch thick slices); 3 Tbsps unsalted butter

You can never have too many main course recipes, so give Radicchio and Mushroom Chicken Roulade a try. One portion of this dish contains approximately 39g of protein, 40g of fat, and a total of 643 calories. This recipe covers 48% of your daily requirements of vitamins and minerals. This recipe serves 2. 1 person found this recipe to be scrumptious and satisfying. Head to the store and pick up chichen breast halves, chicken liver, pearl onions, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. It is a good option if you're following a gluten free and primal diet. This recipe is typical of European cuisine. From preparation to the plate, this recipe takes about 45 minutes.