Stuffed chicken roulade – as seen on Breakfast Television!
Hi Friends!
As always I once again had a great time working with Maria on BT! Here is the recipe for the stuffed chicken rondelle!!!
Stuffed Chicken!
6 (6 ounce) chicken breast – trimmed and butter flied
Spinach mousse:
1 lb spinach – picked and washed
¼ cup picked fresh tarragon
12 ounces diced boneless chicken breast
½ cup yogurt
3 large egg whites
Salt and pepper to taste
Method:
In a large (12 litre) stock pot add ½ cup water , cover and bring to a boil with 1 tbsp salt
Add the spinach to the pot, remove from heat and cover for 5 minutes – this will steam the spinach. Carefully remove the spinach from the pot – this will be very hot. Cool the spinach in layers of paper towel. Squeeze as much water out of the spinach as possible.
Meanwhile…measure the chicken and tarragon into a food processor. Pulse the chicken until it reached a smooth consistency. Add the spinach and yogurt and blend well. Season with salt and pepper (about 2 tsp each)
Allow the eggs to reach room temp and whisk in a high powered mixer to achieve medium peaks. Flod the whipped whites into the spinach chicken mix. This is a simple mousse!
To butterfly the chicken:
Place dry chicken breast on a clean non glass cutting board. Using a sharp filleting knife slice the breast in half through the width being careful not to cut all the way through to the other side. Flip open the breast and place a piece of parchment paper over the open breast.
Gently tap the chicken with a mallet or rolling pin that has been wrapped in saran wrap. This will thin the breast piece and give you more surface to add the filling.
Carefully spread 2 tbsp of the mousse onto the chicken and spread evenly. Roll the chicken up into a spiral. Wrap the whole piece into saran and chill for an hour.
Simmer about 2 cups of chicken stock and poach the chicken for 20 minutes. Slice and serve with your favourite salad!