The bright vegetable colors inside, make these rolls a nice presentation on the plate.
- 4 large Chicken breasts (halves)
- 4 asparagus spears
- 2 carrots cut into long narrow strips
- 3-4 cups of fresh spinach (Vicki’s Veggies)
- 12 mushrooms
- 8-12 basil leaves
- 1-2 shallots finely chopped
- 1 clove garlic
- 1 small package of goat cheese (Fifth Town Bagel Chevre)
- Olive oil
- Parchment paper – 4 pieces
- Tin foil
- Salt, Pepper, Peppercorns, Bay leaves
- Place chicken breasts on 4 pieces on parchment paper, butterfly, remove filet and cover with paper and pound thin. (Dimension should be at least 6X8”). Season with salt and pepper. Cover and place in frig.
- Sauté garlic, shallots, mushrooms, and spinach in olive oil. Set aside to cool.
- Peel asparagus and cut carrots in small lengthwise squared strips and blanch (boil in salted hot water for 1 minute, then plunge into ice water). Drain. Set aside to cool.
Now you are ready to assemble:
- Spread spinach mixture across each breast. Crumble goat cheese on top. Place one asparagus spear in the middle of the breast with a few pieces of carrot and the filet.
- Start at the edge in front of you and roll the breast upwards. Keep it snug and tight. Then roll tightly in paper and wrap in tin foil and twist ends.
- Bring large pot of water with some peppercorns and bay leaves to a boil. Add the rolls and poach on a gentle heat for 15 -20 minutes.
- Remove from pan, cool slightly and cut diagonally.
- Serve with your favorite sauce and perhaps some rice.