Poached Chicken Roulades

Menu Part: 
Entree
Cuisine Type: 
Italian
Serves: 
4

With a little bit of extra effort, the common chicken breast can become impressive enough to serve to the most exacting customer. This dish turns out a delightfully moist chicken entreé with a rich pasta sauce all in one.

Ingredients

Olive oil
1 garlic clove, minced
1 lb. spinach, stems removed
Salt and black pepper, to taste
4 boneless, skinless chicken breasts, 1⁄3-in. thick
4 oz. fontina cheese, grated
About 2 qt. chicken stock
1 lb. sliced fresh mushrooms
2 shallots, minced
3 oz. heavy cream
8 oz. fusili pasta, cooked
Snipped parsley

 

Steps

1. Heat 1 tbsp. olive oil in large, deep skillet. Add garlic; cook 1 min. to soften. Add spinach and 3 tbsp. water; cook, stirring quickly, until wilted. Season with salt and pepper; cook 1 min. longer.

2. Sprinkle pounded chicken breasts with salt and pepper. Divide spinach mixture and cheese over each breast. Starting at the longer side, roll up breasts to enclose filling; tie with string to hold in place.

3. Bring chicken stock to a boil in a large pot; reduce heat to medium so stock is gently simmering. Add chicken roulades and poach about 15 min., until cooked through.

4. Remove chicken from poaching liquid and keep warm. Cook poaching liquid until
reduced to 1 1⁄2 cups.

5. Meanwhile, heat 2 tbsp. olive oil. Add mushrooms and shallots; sauté 5-6 min.

6. Stir cream into reduced poaching liquid; cook until thickened. Stir in mushroom mixture to heat through.

7. For service, slice chicken roulades into pinwheels; place over pasta and nap with mushroom sauce. Sprinkle with parsley.

More From FoodService Director

Ideas and Innovation
email

Communication is key, and [managers] are busy too. One tip I picked up from another director was to label my subject line with the header “action,” “information” or “response” followed by a brief description of the email contents. That way they can filter through their inboxes during their busy days to know which emails need their attention immediately and which they can save to read later.

Ideas and Innovation
salmon and yogurt

With all the hype around probiotics, we decided to create a daily dish that incorporates probiotics in addition to prebiotics. You rarely hear about prebiotics, and this was a great way to highlight how the two work synergistically to maintain a healthy gut. Our chefs have developed menu items such as roasted salmon with yogurt and mint vinaigrette, kale and quinoa salad with warm maple dressing, and leek soup with prickled cucumbers, to name a few.

Industry News & Opinion

Buckeye Union High School District in Buckeye, Ariz., has introduced monthly chef demos to encourage students to try different foods as well as healthy eating habits, AZ Family reports.

Each month, chefs conduct a lunchtime demo in the cafeteria at the district’s three high schools. After viewing the demo, students are then encouraged to sample some of the dish that was prepared.

The demos were introduced just after each of the cafeterias were renovated with a food court-style layout, allowing students to select from a variety of options during lunch.

Read the full...

Industry News & Opinion

Boston Public Schools is the latest district to join the Urban School Food Alliance, a nonprofit group that aims to help districts provide high-quality student meals while keeping costs down.

With the addition of Boston, the Alliance includes 11 schools and says it now reaches nearly 3.7 million students. The group has grown its total purchasing power to $831 million in food and supplies as it continues to increase its membership.

“Thanks to support from the Kendall Foundation, Boston’s membership in the Alliance will serve our mission of increasing access to locally and...

FSD Resources