Description
Elegant but so easy and full of flavor. Great for a date night meal or one to impress. Boneless, skinless chicken breasts stuffed with sun-dried tomatoes, roasted garlic, and fresh basil are poached and then sliced to reveal a wonderful pinwheel of flavor.
Ingredients
Scale
- 2 half boneless skinless chicken breasts, (each cut in half widthwise and pound to a thickness of 3/8” to make a total of 4 portions)
- 4 tablespoons julienned sun-dried tomatoes packed in oil, chopped into small pieces
- 8 cloves roasted garlic, chopped into small pieces
- 12 basil leaves, sliced into small ribbons
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup crumbled feta cheese
- 2 cups cooked couscous
- 2 cups mixed salad greens (about 5 ounces)
- 1/4 cup Fresh Basil Viniagrette
Instructions
- Trim each chicken breast and slice into 2 pieces about 1/2” thick.
- With the flat side of a meat mallet (or rolling pin) gently pound each piece of chicken to a thickness of 3/8”.
- Liberally salt and pepper each piece of chicken. Top each piece of chicken with 1 tablespoon of diced sun-dried tomatoes, 1-2 cloves diced roasted garlic and 3-4 basil leaves cut into chiffonade. Be careful not to add so much stuff that you can’t roll the breast up tightly.
- Roll the chicken up to enclose the filling, tucking in any stray bits.
- Transfer the chicken to one short end of the parchment and bring the end of the parchment up over the chicken bundle. Fold in the two sides like you would wrap a burrito and then roll the parchment over and over to enclose.
- Repeat the process with a piece of aluminum foil.
- Proceed to season, top, roll and wrap the remaining pieces of chicken.
- Place each chicken bundle in the refrigerator for 60 minutes to firm the shape.
- To poach the chicken, place each chicken bundle in a shallow saute pan and fill the pan half way with water. The pan should be just big enough to fit each chicken breast in a single layer. Fill the pan half way with lukewarm water and season the water with 2 teaspoons kosher salt.
- Turn on the heat to medium-high until the water just comes to a simmer. Reduce the heat to medium-low and simmer the chicken bundles for 15-18 minutes, maintaining a gentle simmer. (You may want to rotate the bundles partway through cooking to ensure all the sides are done.)
- Remove the bundles from the heat and let rest on a cutting board for 10 minutes.
- Meanwhile prepare the couscous. Arrange the cooked couscous on a serving platter and set aside.
- Carefully unwrap each chicken bundle making sure you retain the juices. Slice each roulade into 3/4” pinwheels and artfully arrange on the bed of couscous so the spiral filling is displayed. Drizzle the cooking juices over the chicken roulade. Repeat with the remaining chicken bundles.
- Top with the crumbled feta cheese.
- Serve with salad greens topped with Fresh Basil Vinaigrette.
Notes
You can substitute crumbled goat cheese for the feta cheese.
Try plateing this meal before you bring it to the table for even more of a wow factor.
Nutrition
- Serving Size: 1 chicken roulade