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,
(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®
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
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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