| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Clprime3 | 1 | Servings | |
INGREDIENTS
| 2 | T | Extra virgin olive oil |
| 2 | T | Minced garlic |
| 2 | Cleaned spinach | |
| 2 | Whole skinless chicken | |
| breast | ||
| Cheesecloth, dampened | ||
| Salt and pepper to taste | ||
| 3 | oz | Goat cheese |
| 4 | Egg yolks | |
| 1 | Clove garlic minced | |
| 1 | T | Dijon mustard |
| 12 | oz | Extra virgin olive oil |
| 1 | Lemon, Juice of | |
| 1/2 | c | Olive oil |
| 2 | T | Chopped chives |
| Salt and pepper to taste | ||
| 6 | c | Bitter greens including |
| dandelion and | ||
| mezuna | ||
| 1 | Fat, 0 Other Carbohydrates |
INSTRUCTIONS
In a medium sized saute pan over medium heat, add the olive oil and the garlic, cook for 1 minute. Be careful not to brown the garlic. Add the spinach and saute until wilted. Remove from the pan and set aside. Place the chicken breast between 2 sheets of plastic wrap 12 by 18 inches and with the back of a heavy skillet pound thin. Remove the chicken from the plastic wrap and place 1 chicken breast at the near end of a damp piece of cheese cloth and scoop 1 1/2 ounces of goat cheese in the middle of the chicken breast in a cylindrical shape. Squeeze the spinach lightly, to remove any excess moisture and cover the goat cheese with the spinach. Lift the ends of the cheesecloth closest to you and begin to roll the chicken completely wrapping the breast. Twist the ends of the cheesecloth, tightly closing the roulade. Wrap the chicken in plastic wrap and twist the ends to ensure a water tight seal In a large saucepot simmer the roulade for 10 minutes. When completely cooked remove from the pot and set aside. DIJON MAYONNAISE: In the bowl of a food processor add 4 egg yolks, 1 clove garlic minced, and 1 tablespoon Dijon mustard. Pulse. While the motor is running, slowly add the olive oil until all is well incorporated and emulsified. Afterwards, remove from the bowl and set aside. If not using immediately, refrigerate until needed. LEMON VINAIGRETTE: In medium sized mixing bowl, whisk together the juice of 1 lemon, 1/2 cup olive oil, chopped chives and salt and pepper to taste. Lightly toss the greens with the lemon vinaigrette and set aside. To serve this dish, unwrap the roulades and slice on the bias, or diagonal, arrange the sliced roulade around the plate resting on the bitter greens tossed with the lemon vinaigrette. Drizzle the Dijon mayonnaise over the chicken and serve immediately. Converted by MC_Buster. Per serving: 5392 Calories (kcal); 533g Total Fat; (87% calories from fat); 149g Protein; 16g Carbohydrate; 1214mg Cholesterol; 822mg Sodium Food Exchanges: 0 Grain(Starch); 20 Lean Meat; 1 Vegetable; 1/2 Fruit; Recipe by: COOKING LIVE PRIMETIME SHOW #CP0023 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 2108
Calories From Fat: 1461
Total Fat: 164.2g
Cholesterol: 1080mg
Sodium: 919.3mg
Potassium: 1282.9mg
Carbohydrates: 15.7g
Fiber: 1.2g
Sugar: 2.3g
Protein: 138.2g