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CHICKEN AND ROASTED
PEPPER ROULADES
Easy, healthy, but good enough to serve
when entertaining.
Makes 6 servings.
Preparation: 15 – 20 minutes
6
boneless, skinless chicken breast
halves, trimmed, tenders
removed and reserved for
another use (about 4 – 5
ounces/125 – 150g/mL each)
1
clove garlic
2
teaspoons (10 mL) dry vermouth
or white balsamic vinegar
1
teaspoon (5 mL) extra virgin
olive oil
4 – 6 fresh basil leaves,
washed and dried
1/4
teaspoon (1 mL) kosher salt
1/4
teaspoon (1 mL) freshly ground
black pepper
3
large roasted red peppers
(may be from a jar), drained
and halved
36
flat spinach leaves, stems
removed, washed well and dried
12
long flexible chives, tied in pairs at
the stem end using a square knot
(Tip: have a few extra chives available
in case of breakage)
For a Whole Meal, do only 4 chicken
breast halves and add:
8
new potatoes, 2-3 ounces
(56 - 84g/mL) each, quartered
lengthwise
4
ounces (125g/mL) mushrooms,
halved
8
ounces (250g/mL) snow peas,
trimmed and strings removed
8
ounces (250g/mL) carrots, peeled
18
Place chicken breast halves between
2 sheets of plastic wrap and use a flat
pounder to pound to an even thickness of
about 1/2 inch (1.25 cm). Transfer chicken
to a medium bowl. Clean work surface
thoroughly and wash hands with hot water
and soap.
In the Cuisinart
®
Mini-Prep Processor,
process the garlic on high to chop, about
10 seconds. Add the vermouth, olive oil,
basil leaves, salt, and pepper; process to
combine and chop the basil, about 10 – 15
seconds. Add the basil mixture to the
chicken and toss to coat well. Lay the
chicken out on a large Prep Board or flat
platter, "skin" side down. Wash hands well
with hot water and soap.
Lay 6 spinach leaves out in a line with
edges overlapping. Roll a roasted pepper
into a cylinder. Lay the rolled pepper on
the spinach and roll so that the pepper is
rolled in the spinach leaves. Place on one
end of the chicken and roll the chicken
jelly roll style, so that the spinach/roasted
pepper roll is rolled up in the chicken.
Place seam side down and repeat. (The
chicken may be prepared to this point up
to 8 hours ahead; wrap in plastic wrap and
refrigerate). Just before steaming, tie a
chive around the center of each bundle,
with the knot on the underside.
Spray the bottom of the larger steamer
tray with vegetable oil cooking spray or
olive oil.
Arrange the chicken roulades in the large
steamer tray. Fill the water reservoir and
steam for 22 minutes. Turn off the
steamer, unplug and let sit for 1 minute.
Remove the fan arm and lid, transfer the
chicken roulades to a serving plate, and
serve. May be served hot or cold. Served
cold and sliced, the roulades make a nice
addition to a salad.
To make a Whole Meal:
Spray the bottom of the larger steamer
tray with vegetable oil cooking spray or
olive oil. Arrange the quartered potatoes
and mushroom halves in a single layer in
the steamer tray. Arrange the chicken
roulades over the potatoes and
mushrooms. Steam for 18 minutes. While
the vegetables are steaming, trim the
carrots to fit the large feed tube of a
C u i s i n a r t
®
Food Processor horizontally.
Insert the 3mm Julienne disc and julienne
the carrots. Combine the carrots with the
snow peas in the second steamer tray.
After 18 minutes, turn off and unplug the
steamer; let sit one minute. Carefully
remove the fan arm and lid. Check
potatoes for doneness. They should be
almost done; if not tender, steam for an
additional 3 – 5 minutes. Insert the second
steamer tray and cover; attach the fan
arm. Plug in the steamer; steam for an
additional 3 – 4 minutes for crisp-tender
vegetables. Turn off the steamer, unplug
and let sit one minute. Remove fan arm
and lid. Arrange the vegetables, chicken
roulades, potatoes and mushrooms on a
warm platter and serve.
Nutritional Analysis per serving:
Roulades only:
Calories 176 (14% from fat) • carbo. 5g •
protein 31g • fat 3g • sat. fat 0g • chol. 75 mg •
sodium 175mg • fiber 2g
Whole meal:
Calories 314 (9% from fat) • carbo. 36g •
protein 31g • fat 3g? sat. fat 0g • chol. 75mg •
sodium 197mg • fiber 7g
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