Ingredients
- 6 (6-ounce) boneless chicken breasts, skin on
- Salt
- Freshly ground pepper
- 6 slices prosciutto pork
- 18 leaves fresh green spinach
- 24 pieces sun-dried tomato plants
- 1 teaspoon chopped garlic clove
- 1/4 cup dark wine
- 2 cups beef stock
- 1/4 cup tomato puree
- 1 cup demi-glace (brown sauce)
- three to six whole eggs, when needed
- one to two cups half-and-half, when needed
- 2 cups all-purpose flour, or when needed
- 2 cups Italian flavored breadcrumbs, or when needed
- 1 liter canola oil
- 4 medium to large taters, peeled and reduce chunks
- 1/2 bunch chives, chopped
- 1/2 stick (4 tablespoons) unsalted butter, plus 1 tablespoon for taters
- 1 teaspoon chopped fresh thyme leaves
- White-colored truffle oil, to taste (two or three tablespoons)
Directions
Lay a lengthy bit of plastic wrap over your cutting board and tuck it beneath the sides from the board. (Since the chicken using the plastic may also keep your mess lower whenever you pound using the meat hammer.) The chicken breasts ought to be put on the covered cutting board, skin side lower, with sufficient space together to allow them to lay flat once you "butterfly" them. To help make the butterfly cut, carefully slice open (without slicing the chicken completely through) and spread the flesh from the chicken out so you'll be able to pound it right into a single thin piece on which you'll place stuffing after which roll-up. Season the chest with pepper and salt. Then put another period of plastic wrap within the seasoned chicken breasts and flatten with meat hammer to integrate the seasoning in to the chicken. Pound chicken thin.
Lay 1 slice of prosciutto pork on every breast. Add 3 leaves of green spinach and 4 bits of sun-dried tomato plants on every breast. Fold in every finish and roll tightly. Put on sheet tray and freeze until firm. (It doesn't need to be frozen completely hard, but this will make it simpler to deal with when breading .)
Preheat an in-depth-fryer to 350 levels F. Preheat the oven to 325 levels F.
As the chicken roulade is hardening within the freezer, prepare the tomato demi-glace. Inside a saucepan. saute garlic clove after which deglaze the pan using the wine. Add stock and tomato puree. Boil over medium heat until reduced by half. Add some demi-glace (brown sauce) and let simmer until thickened ("medium thickness").
Once the chicken is firm, generate a breading station. Whisk together 3 eggs and 1 cup from the half-and-half for that egg wash. (Start with this amount and whisk more together as needed.) Then generate a bowl all of: flour, then egg wash. after which Italian ef="world wide web.foodterms.com/encyclopedia/breadcrumbs/index.html" class="crosslink" debug="1812 1824">bread crumbs. Evenly coat folded frozen chicken with flour (little or bread crumbs will not stick). Dip floured folded chicken into egg wash, then into bread crumbs. Inside a deep-fat fryer, gently fry until golden brown. Finish within the oven for fifteen minutes until completely cooked through. Remove from oven and let rest.
Boil the taters until tender. Then mash the taters and whip chopped chives, butter, salt and freshly ground pepper in to the taters having a beater.
Re-heat the tomato demi-glace and also to finish remove from heat, and immediately whisk in fresh thyme and 1 tablespoon butter.
Slice each chicken roll to reveal the stuffed interior. Place mashed taters in center of every plate, drizzle white-colored truffle oil within the taters. Lay chicken roulade over taters.