Jeekinz
Washing Up
What was going to be grilled chicken breasts, turned into this:
Chicken Roulade (for two)
Take two boneless/skinless chicken breasts, butterfly and pound thin into patties. Season one side with salt and fresh pepper. Add a thin layer of swiss cheese. I grated a block, but you could use slices too. Then add a thin layer of chopped spinach. Defrost a box of chopped spinach and squeeze out as much water as possible. Then top with some freshly grated parm and a pinch of nutmeg. Try not to make the layers too thick or it will be difficult to roll. Roll and secure with butchers twine.
Heat a nonstick pan to medium to med-high. Just hot enough to get some color on the chicken. Add a tablespoon or so of oil and begin to slightly brown the chicken on all sides. No cover. Remember to just slightly color the chicken or the outside may get tough.
While the roulades are browning, slice 1/2 of a yellow onion and add that to the pan along with 4 sprigs of fresh thyme. Season with salt and pepper, and you may have to add a touch more oil to get the onion going.
Keep turning the roulades to get color all the way around. When you turn them to the last uncooked spot, add a cup or so of white wine. Enough to leave about 1/2" of liquid in the bottom of the pan. Cover and continue to cook the roulades until you reach an internal temp of 170-175.
Keep turning them. You will notice a sauce developing from the chicken juices, wine, onion and thyme. Near the end of the cooking, you may want to add some more wine to get more quantity of sauce.
When the chicken is done, remove them, set aside and cover with foil. In your pan you should have a nice fragrant sauce developing. If it seems to have a little too much wine, just continue to reduce it uncovered. When you have about 1/2 cup of liquid in the pan, turn off the heat, remove the stems from the thyme, check for seasoning, then add one tablespoon of butter. Melt in the butter using a whisk.
Since the roulades were basically braised, you have a larger window of doneness. The final resuls should be super tender chicken breasts. Slice the roulades into pinwheels and serve with the sauce.
Chicken Roulade (for two)
Take two boneless/skinless chicken breasts, butterfly and pound thin into patties. Season one side with salt and fresh pepper. Add a thin layer of swiss cheese. I grated a block, but you could use slices too. Then add a thin layer of chopped spinach. Defrost a box of chopped spinach and squeeze out as much water as possible. Then top with some freshly grated parm and a pinch of nutmeg. Try not to make the layers too thick or it will be difficult to roll. Roll and secure with butchers twine.
Heat a nonstick pan to medium to med-high. Just hot enough to get some color on the chicken. Add a tablespoon or so of oil and begin to slightly brown the chicken on all sides. No cover. Remember to just slightly color the chicken or the outside may get tough.
While the roulades are browning, slice 1/2 of a yellow onion and add that to the pan along with 4 sprigs of fresh thyme. Season with salt and pepper, and you may have to add a touch more oil to get the onion going.
Keep turning the roulades to get color all the way around. When you turn them to the last uncooked spot, add a cup or so of white wine. Enough to leave about 1/2" of liquid in the bottom of the pan. Cover and continue to cook the roulades until you reach an internal temp of 170-175.
Keep turning them. You will notice a sauce developing from the chicken juices, wine, onion and thyme. Near the end of the cooking, you may want to add some more wine to get more quantity of sauce.
When the chicken is done, remove them, set aside and cover with foil. In your pan you should have a nice fragrant sauce developing. If it seems to have a little too much wine, just continue to reduce it uncovered. When you have about 1/2 cup of liquid in the pan, turn off the heat, remove the stems from the thyme, check for seasoning, then add one tablespoon of butter. Melt in the butter using a whisk.
Since the roulades were basically braised, you have a larger window of doneness. The final resuls should be super tender chicken breasts. Slice the roulades into pinwheels and serve with the sauce.
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