Chicken Breast Roulade with Sorrel Reduction:
Ingredients Needed
· 1 Each Chicken Breast
· 4 Julienne Strips of Carrots
4 Julienne Strips of Swiss Cheese
· 2 Julienne Strips of Yellow Bell Pepper
· 2 Julienne Strips of Red Bell Pepper
· 2 Julienne Strips of Green Bell Pepper
· 1 Slice Deli Chicken Ham.
· ¾ Tsp Salt
· ½ Tsp Freshly Grounded Black Pepper
· 3 Oz Breadcrumbs
· 3 Tbsp of Vegetable Oil
· Toothpicks
· 1 Eggs
· ½ Cup of Milk
3 Oz Flour
Method
Chicken Roulade
· Preheat oven to 350 Degrees.
· Place filet of chicken breast unto cutting board, and butterfly by slicing along the side of the breast .
With a sheet of plastic wrap, pound gently along the surface of the chicken to flatten.
Season liberally with salt and crushed black peppercorns and set aside.
With the open side of the chicken breast facing upward place one sheet of ham on one side of the chicken as well as the cheese, the peppers and carrots.
Gently roll the chicken breast sushi style as to tightly encapsulate all the fillings in a roll form. Affix the chicken breast with two or three two tooth picks as to prevent it from un-rolling.
In one shallow bowl, beat egg and milk, in another shallow bowl place flour, and lastly in another bowl place breadcrumbs.
Place a sauté pan over high heat.
Take chicken breast and place in flour, then egg wash and then breadcrumbs.
Put 3 Tbsp of Oil in the sauté pan and sear the breaded chicken breast until brown. (About 30 Seconds on each side ).
After place chicken breast roll on a sheet pan and place in oven for approximately 12 – 15 minutes.
Remove from oven and let rest for Ten minutes before slicing on the bias.
Sorrel Reduction
Ingredients Needed
· 1 Cup of Sorrel Juice
· ¼ Cup Honey
Method
· In a small sauce place, add the sorrel juice and reduce to half its volume. Add the honey and reduce to one third its volume and is slightly thick and viscous.
Serve atop chicken breast and garnish with honey roasted slivered almonds and a sprig of rosemary.
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