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Chicken Roulade Stuffed with Prosciutto, Spinach and Sun-Dried Tomatoes with White Truffle Potatoes Recipe

Chicken Roulade Stuffed with Prosciutto, Spinach and Sun-Dried Tomatoes with White Truffle Potatoes Recipe

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Chicken Roulade Stuffed with Prosciutto, Spinach and Sun-Dried Tomatoes with White Truffle Potatoes

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Ingredients:

Serving

6 (6-oz) boneless chicken breasts, skin on
salt
freshly ground black pepper
6 slices prosciutto ham
18 leaves fresh spinach
24 pieces sun-dried tomatoes
1 tsp chopped garlic
1/4 cup red wine
2 cups beef stock
1/4 cup tomato puree
1 cup demi-glace ( brown sauce)
3 to 6 whole eggs , as needed
1 to 2 cups half-and-half , as needed
2 cups all-purpose flour , or as needed
2 cups italian flavored breadcrumbs , or as needed
1 liter canola oil
4 medium to large potatoes, peeled and cut into chunks
1/2 bunch chives, chopped
1/2 stick (4 tbsp) unsalted butter , plus 1 tbsp for potatoes
1 tsp chopped fresh thyme leaves
white truffle oil , to taste (2 or 3 tbsp)

Directions:

Lay a long piece of plastic wrap over your cutting board and tuck it underneath the sides of the board. (Covering the chicken with the plastic will also keep the mess down when you pound with the meat mallet.) The chicken breasts should be placed on the covered cutting board, skin side down, with enough space between them so they can lay flat after you butterfly them. To make the butterfly cut, carefully slice open (without slicing the chicken all the way through) and spread the flesh of the chicken out so you will be able to pound it out into a single thin piece on which you will place stuffing and then roll up. Season the breasts with salt and pepper. Then put another length of plastic wrap over the seasoned chicken breasts and flatten with meat mallet to integrate the seasoning into the chicken. Pound chicken thin.
Lay 1 slice of prosciutto ham on each breast. Add 3 leaves of spinach and 4 pieces of sun-dried tomatoes on each breast. Fold in each end and roll tightly. Place on sheet tray and freeze until firm. (It does not have to be frozen completely hard, but this makes it easier to handle when breading.)
Preheat a deep-fryer to 350 degrees F. Preheat the oven to 325 degrees F.
While the chicken roulade is hardening in the freezer, prepare the tomato demi-glace. In a saucepan, saute garlic and then deglaze the pan with the wine. Add stock and tomato puree. Boil over medium heat until reduced by half. Add the demi-glace (brown sauce) and let simmer until thickened ( medium thickness ).
When the chicken is firm, set up a breading station. Whisk together 3 eggs and 1 cup of the half-and-half for the egg wash. (Begin with this amount and whisk more together if needed.) Then set up a bowl each of: flour, then egg wash, and then Italian

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	88663.77 Kcal (371217 kJ)
Calories from fat	34613.51 Kcal
		% Daily Value*
Total Fat	3845.95g	5917%
Cholesterol	8025.85mg	2675%
Sodium	1406.2mg	59%
Potassium	39017.61mg	830%
Total Carbs	10211.29g	3404%
Sugars	1231.91g	4928%
Dietary Fiber	460.27g	1841%
Protein	4311.36g	8623%
Vitamin C	1002.5mg	1671%
Vitamin A	79.7mg	2658%
Iron	665.1mg	3695%
Calcium	98593.5mg	9859%

Amount Per 100 g
Calories	2572.41 Kcal (10770 kJ)
Calories from fat	1004.25 Kcal
		% Daily Value*
Total Fat	111.58g	5917%
Cholesterol	232.85mg	2675%
Sodium	40.8mg	59%
Potassium	1132.02mg	830%
Total Carbs	296.26g	3404%
Sugars	35.74g	4928%
Dietary Fiber	13.35g	1841%
Protein	125.09g	8623%
Vitamin C	29.1mg	1671%
Vitamin A	2.3mg	2658%
Iron	19.3mg	3695%
Calcium	2860.5mg	9859%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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