| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Clprime3 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Extra virgin olive oil |
| 2 |
tb |
Minced garlic |
| 2 |
bn |
Cleaned spinach |
| 2 |
lg |
Whole skinless chicken breast |
|
|
Cheesecloth; dampened |
|
|
Salt and pepper to taste |
| 3 |
oz |
Goat cheese |
| 4 |
|
Egg yolks |
| 1 |
|
Clove garlic minced |
| 1 |
tb |
Dijon mustard |
| 12 |
oz |
Extra virgin olive oil |
| 1 |
|
Lemon; Juice of |
| 1/2 |
c |
Olive oil |
| 2 |
tb |
Chopped chives |
|
|
Salt and pepper to taste |
| 6 |
c |
Bitter greens including dandelion and |
|
|
; mezuna |
INSTRUCTIONS
POACHED CHICKEN ROULADE
DIJON MAYONNAISE
LEMON VINAIGRETTE
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; 102 Fat;
0 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0023
Converted by MM_Buster v2.0n.
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