Это предварительный просмотр рецепта "Poached Rolled Chicken With A Parsley Tarragon Sauce".

Рецепт Poached Rolled Chicken With A Parsley Tarragon Sauce
by Global Cookbook

Poached Rolled Chicken With A Parsley Tarragon Sauce
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 4

Ингредиенты

  • 7 x Boneless skinless chicken breast halves
  • 8 x Green olives pitted
  • 1/4 x Red bell pepper seeded
  • 1/4 c. Cooked spinach
  • 1 Tbsp. Minced fresh parsley
  • 2 ounce Feta cheese
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1 x recipe Parsley Tarragon Sauce see * Note

Инструкции

  1. Roughly chop 1 of the chicken breast halves and place in a food processor with the olives, red pepper, spinach, parsley, cheese, and salt and pepper to taste. Pulse till all the ingredients are coarsely minced. Chill.
  2. Place the remaining 6 chicken breast halves between sheets of wax paper and lb. till paper thin. Season all over with salt and pepper. Place the pounded breasts on a work counter.
  3. Spread 1 Tbsp. of the chilled chicken mix in the center of each chicken breast and tightly roll to enclose. Wrap with plastic wrap, sealing and tying the ends to make a sausage-like casing.
  4. Bring a large pot of water to a simmer. Carefully drop the wrapped chicken rolls into the water and cook about 10 min. Remove with a slotted spoon and set aside to cold. When cold sufficient to handle, unwrap the plastic and slice the rolls across the width into 3/4-inch medallions. Arrange medallions on a plate and serve with Parsley Tarragon Sauce.
  5. This recipe yields 4 to 6 servings.