My husband and I are both culinary school graduates - he graduated from a culinary school in France, I graduated from a culinary school in the eastern US.
Since we both love food and cooking, we both love movies, and we both love getting together with our friends, we host an annual "Oscar Party." This party gives us both a chance to show off our culinary skills besides having a really good time. We ask our guests to fill out an Oscar ballot and make one choice each in all twenty-four categories. The person who wins gets a seven course dinner catered by...us!
We have many dishes at our "Oscar Party," and this year I wanted to share one with you. It's a tasty chicken dish that's very different and very festive, but still, very easy to make, though the prepartion time is well over one hour. However, this dish is worth it.
Chicken Roulade with Prosciutto, Spinach, and Sun-Dried Tomatoes
6, 6 oz. boneless chicken breasts (skin on)
Ground black pepper
6 slices prosciutto
18 leaves fresh spinich
24 pieces sun-dried tomato
1 teaspoon chopped garlic
1/4 C. good red wine
2 C. beef stock
¼ C. tomato puree
1 C. demi-glace (Brown Sauce)
3 to 6 eggs, as needed
1 to 2 C. Half-and-Half, as needed
2 C. flour, as needed
2 C. Italian flavored breadcrumbs
1 L. canola Oil
4 medium potatoes, peeled and cut into chunks
1/2 bunch chives
4 T. unsalted butter, plus 1 T. for the potatoes
1 teaspoon chopped, fresh thyme leaves
2 T. white truffle oil, to taste
1. Lay a long piece of plastic wrap over your cutting board and tuck it underneath the sides of the board. (Covering the chicken with the plastic will also keep the mess down when you pound with the meat mallet.)
2. Place the chicken breasts on the covered cutting board, skin side down, with enough space between them so they can lay flat after you "butterfly" them. To make the butterfly cut, carefully slice open (without slicing the chicken all the way through) and spread the flesh of the chicken out so you will be able to pound it out into a single thin piece.
3. After pounding, place stuffing and then roll up.
4. Season the breasts with salt and pepper.
5. Place another length of plastic wrap over the seasoned chicken breasts and flatten with meat mallet to integrate the seasoning into the chicken. Pound chicken thin.
6. Lay 1 slice of prosciutto ham on each breast.
7. Add 3 leaves of spinach and 4 pieces of sun-dried tomatoes to each breast.
8. Fold in each end and roll tightly. Place on sheet tray and freeze until firm. (They do not have to be frozen completely hard, but this makes it easier to handle when breading.)
9. Preheat a deep-fryer to 350 F. Also, preheat the oven to 325 degrees F.
10. While the chicken roulade is hardening in the freezer, prepare the tomato demi-glace. In a saucepan, saute garlic and then deglaze the pan with the wine.
11. Add stock and tomato puree.
12. Boil over medium heat until reduced by half. Add the demi-glace (brown sauce) and let simmer until thickened ("medium thickness").
13. When the chicken is firm, set up a breading station.
14. Whisk together 3 eggs and 1 cup of the half-and-half for the egg wash. (Begin with this amount and whisk more together if needed.)
15. Set up a bowl each of: flour, then egg wash, and then Italian breadcrumbs.
16. Evenly coat rolled frozen chicken with flour (not too much or breadcrumbs won't stick).
17. Dip floured rolled chicken into egg wash, then into breadcrumbs.
18. In a deep-fat fryer, lightly fry until golden brown.
19. Finish in the oven for 15 minutes until completely cooked through. Remove from oven and let rest.
20. Boil the potatoes until tender.
21. Mash the potatoes and whip chopped chives, butter, salt, and freshly ground pepper into the potatoes with a beater.
22. Reheat the tomato demi-glace and to finish remove from heat, and immediately whisk in fresh thyme and 1 tablespoon butter.
23. Slice each chicken roll to expose the stuffed interior.
24. Place mashed potatoes in center of each plate, drizzle white truffle oil over the potatoes.
25. Lay chicken roulade over potatoes. Enjoy!