Prep 10 mins
Cook 15 mins
A healthy, unique way to serve chicken. (Recipe courtesy of foodfit.com)
- 5 (850.48 g) boneless skinless chicken breasts
- 473.18 ml chopped spinach
- 236.59 ml chopped fresh basil
- 29.58 ml fresh lemon juice
- 59.14 ml chopped onion
- 14.79 ml chopped garlic
- 2.46 ml salt
- 2.46 ml fresh ground black pepper
- 1419.54 ml chicken stock (broth)
- 236.59 ml Chardonnay wine or 236.59 ml similar white wine
- Place one chicken breast between pieces of plastic wrap and gently pound with mallet. Try to shape it as much like a rectangle as possible, about 1/4" thick. Follow the same procedure with 3 more breasts. Set aside.
- Chop the last breast into 1" chunks.
- Place the spinach, basil, lemon juice, onions and garlic into a food processor. Pulse to chop. Add the chicken chunks, salt and pepper and continue to puree until the mixture becomes thick. Add a small amount of chicken stock if needed for moisture.
- Spread 1/4 of the chicken mixture in a thin layer on each chicken breast. Fold the breast over the chicken mixture into roll-ups (roulades). Wrap the roulades in cheesecloth or plastic wrap and tie with string on both ends. Cheesecloth is preferable for tender, juicier chicken.
- Place chicken stock into a medium pot and bring to boil. Add the wine and roulades. Simmer for 15 minutes or until a thermometer inserted to center of chicken breast reads 180°F Remove from liquid.
- Reduce a few cups of the cooking liquid by half.
- Remove the cheesecloth or plastic from the chicken and slice on the bias to create oblong pieces. Serve 1 roulade per person with the reduced liquid spooned over the slices.