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

Industry News & Opinion

Students at Peak Island Elementary School in Portland, Ore., are creating a healthy lunch for their peers in the Portland Public School District, The Forecaster reports.

The students were asked to create the lunch after they participated in a program called Clean Plate, which had them examine how healthy eating affects the human body. The district’s foodservice director has worked to help the students understand what is required of school lunches that meet national nutrition standards and make sense for large-volume preparation.

All 6,800 students in the district will be...

Industry News & Opinion

Capital School District in Dover, Del., has a new food truck, one that will serve lunch to students during summer break, Delaware State News reports.

The truck will travel through the district every Monday through Thursday over the break and will offer lunch to anyone 18 and under.

The district offers weekly free lunch at the Capital City Farmers Market during the summer; however, school officials hope that the mobility of the food truck will help reach children who are unable to make it to the market, as well as enable staff to provide food that requires more preparation...

Sponsored Content
organic fruits veggies

From WhiteWave Away from Home.

Organic food has gone mainstream in recent years. And consumers of all ages believe organic food is not just healthier—but tastier—than conventional counterparts, according to Technomic’s 2016 Healthy Eating Consumer Trend Report.

No demographic group, however, values organic offerings as highly as those aged 18 to 34.

Nearly two-thirds (65%) of millennials, compared to 44% overall, say they’re more likely to purchase and willing to pay at least slightly more for menu items with organic claims, according to Technomic’s 2016 Healthy...

Industry News & Opinion

Chefs at Washington State University in Pullman, Wash., participated in plant-based food training earlier this month as part of an effort to introduce more vegetarian, vegan and allergen-free dishes on campus, The Daily Evergreen Reports.

Over two days, chefs worked in pairs with plant-based ingredients to create new dishes such as vegan pizza, cauliflower fried rice and vegetable wellington.

Washington State’s dining services said it hopes to expand the presence of plant-based dishes throughout all campus dining halls as student demand rises, noting that items with animal...

FSD Resources