Chicken Roulade (11.09.12)

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

by Chef Ryan Murray, La Caille

  • 2 6-7 Oz Skin on Chicken Breast
  • 8 Oz Sausage (any kind you like)
  • 1 Cup Chopped Mushrooms
  • ¼ Cup Diced Shallots
  • ¼ Teaspoon Chopped Garlic
  • 5 Each Marinated Artichoke Hearts
  • 1 ½ Cups Fresh Spinach
  • ¼ Cup Boursin Cheese

Lay chicken skin side up on a cutting board and butterfly the breast open. Brown the sausage then add the shallots cook for 1.5 minutes then add the garlic cook for 30 seconds then add the artichoke hearts, spinach and cheese. Mix all together and cool, after the mix is cooled, lay the mix into the butterfly chicken breast then roll up as tight as you can making sure the skin ends up on top of the chicken. Heat an oven proof sauté pan add oil until it starts to smoke then add breast and brown on all side then place into an 375 oven and cook until it reaches 165 inside the breast.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.