Cuisinart TCS-60C manual Chicken and Roasted Pepper Roulades, Ounces 250g/mL carrots, peeled

CHICKEN AND ROASTED

PEPPER ROULADES

Easy, healthy, but good enough to serve when entertaining.

Makes 6 servings.

Preparation: 15 – 20 minutes

6boneless, skinless chicken breast halves, trimmed, tenders removed and reserved for another use (about 4 – 5 ounces/125 – 150g/mL each)

1clove garlic

2teaspoons (10 mL) dry vermouth or white balsamic vinegar

1teaspoon (5 mL) extra virgin olive oil

4– 6 fresh basil leaves,

washed and dried

1/4 teaspoon (1 mL) kosher salt 1/4 teaspoon (1 mL) freshly ground

black pepper

3large roasted red peppers (may be from a jar), drained and halved

36flat spinach leaves, stems removed, washed well and dried

12long flexible chives, tied in pairs at the stem end using a square knot

(Tip: have a few extra chives available in case of breakage)

For a Whole Meal, do only 4 chicken breast halves and add:

8new potatoes, 2-3 ounces

(56 - 84g/mL) each, quartered lengthwise

4ounces (125g/mL) mushrooms, halved

8ounces (250g/mL) snow peas, trimmed and strings removed

8 ounces (250g/mL) carrots, peeled

Place chicken breast halves between

2 sheets of plastic wrap and use a flat pounder to pound to an even thickness of about 1/2 inch (1.25 cm). Transfer chicken to a medium bowl. Clean work surface thoroughly and wash hands with hot water and soap.

In the Cuisinart® Mini-Prep Processor, process the garlic on high to chop, about 10 seconds. Add the vermouth, olive oil, basil leaves, salt, and pepper; process to combine and chop the basil, about 10 – 15 seconds. Add the basil mixture to the chicken and toss to coat well. Lay the chicken out on a large Prep Board or flat platter, “skin” side down. Wash hands well with hot water and soap.

Lay 6 spinach leaves out in a line with edges overlapping. Roll a roasted pepper into a cylinder. Lay the rolled pepper on the spinach and roll so that the pepper is rolled in the spinach leaves. Place on one end of the chicken and roll the chicken jelly roll style, so that the spinach/roasted pepper roll is rolled up in the chicken. Place seam side down and repeat. (The chicken may be prepared to this point up to 8 hours ahead; wrap in plastic wrap and refrigerate). Just before steaming, tie a chive around the center of each bundle, with the knot on the underside.

Spray the bottom of the larger steamer tray with vegetable oil cooking spray or olive oil.

Arrange the chicken roulades in the large steamer tray. Fill the water reservoir and steam for 22 minutes. Turn off the steamer, unplug and let sit for 1 minute. Remove the fan arm and lid, transfer the chicken roulades to a serving plate, and serve. May be served hot or cold. Served cold and sliced, the roulades make a nice

addition to a salad.

To make a Whole Meal:

Spray the bottom of the larger steamer tray with vegetable oil cooking spray or olive oil. Arrange the quartered potatoes and mushroom halves in a single layer in the steamer tray. Arrange the chicken roulades over the potatoes and mushrooms. Steam for 18 minutes. While the vegetables are steaming, trim the carrots to fit the large feed tube of a Cuisinart® Food Processor horizontally. Insert the 3mm Julienne disc and julienne the carrots. Combine the carrots with the snow peas in the second steamer tray. After 18 minutes, turn off and unplug the steamer; let sit one minute. Carefully remove the fan arm and lid. Check potatoes for doneness. They should be almost done; if not tender, steam for an additional 3 – 5 minutes. Insert the second steamer tray and cover; attach the fan arm. Plug in the steamer; steam for an additional 3 – 4 minutes for crisp-tender vegetables. Turn off the steamer, unplug and let sit one minute. Remove fan arm and lid. Arrange the vegetables, chicken roulades, potatoes and mushrooms on a warm platter and serve.

Nutritional Analysis per serving:

Roulades only:

Calories 176 (14% from fat) • carbo. 5g •

protein 31g • fat 3g • sat. fat 0g • chol. 75 mg •

sodium 175mg • fiber 2g

Whole meal:

Calories 314 (9% from fat) • carbo. 36g •

protein 31g • fat 3g? sat. fat 0g • chol. 75mg •

sodium 197mg • fiber 7g

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