| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Main course | 4 | Servings | |
INGREDIENTS
| 4 | Chicken Breasts, boneless & | |
| skinned | ||
| 8 | Leaves of Spinach | |
| blanched 8 to 12 | ||
| 8 | Sun Dried Tomatoes | |
| Seasoning | ||
| 1 | Sprigs chervil, garnish | |
| 25 | Dry Madeira | |
| 100 | Double Cream | |
| 50 | Chicken Stock | |
| Seasoning |
INSTRUCTIONS
Take the chicken breast and lay onto the cling film to 'bat' with a rolling pin - only if the chicken breast is large and rounded. Be careful to bat with a rolling pin just once or twice, if necessary to avoid chicken looking flat. Blanch the spinach in boiling water until tender and refresh immediately. Lay spinach, tomato and asparagus pieces onto the chicken breast (underneath the fillet) and season. Roll the chicken up in the cling film into a roulade and poach in boiling water and chicken stock - 50/50 for approximately 15 minutes until cooked. Remove and allow to rest. Meanwhile reduce the madeira and add the 50ml of chicken stock. Now add the cream, reduce again and season. Taste. Cut the chicken into 3 even sized pieces and stand on the end of the plate with the sauce around Converted by MC_Buster. NOTES : Chef:Steven Saunders Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 161
Calories From Fat: 32
Total Fat: 3.5g
Cholesterol: 73.1mg
Sodium: 240.7mg
Potassium: 386.3mg
Carbohydrates: 2.6g
Fiber: 2g
Sugar: <1g
Protein: 28.9g