Chicken Roulades with Plumb/Cherry & Hazelnut

Chicken Roulades with Plumb Cherry & Hazelnut

Chicken Roulades with Plumb Cherry & Hazelnut

INGREDIENTS:
-2 Lbs Boneless Chicken Breast (butterflied & pounded out to .25-.5″ thick)
-2 Cups Spinach (rinsed, stems cut)
-1 Pound Center-Cut Bacon
-8 Ounces Mushroom (rinsed & chopped)
-2 Cloves Garlic (peeled & minced)
-1 Cup Dried Plum (pitted)
-1/2 Lemon (zested & squeezed of juice)
-1/2 Jalapeno (sliced & seeded)
-1/2 Cup Hazelnuts
-1/2 Cup Dried Cherries
-1/3 Cup Sweet Onion (petite diced)
-2 Tspns Canola Oil
-2 Tspns Extra Virgin Olive Oil
-Salt / Pepper to Taste
-4-6 Wooden Tooth Picks (soaked in water (20min prior to use)) or Kitchen StringMETHOD to the MADNESS:
-Pre-Heat Oven to 400 Degrees.
-In Food Processor add Ingredients 4-11 (Mushroom-Sweet Onion) & Cracked Pepper to Taste.
-Blend on Med/High for 60-90 Seconds, Ensuring ALL Ingredients are THOROUGHLY Mixed.
-Set aside.
-On Prep Plate, lay out Butterflied/Pounded Chicken Breasts.
-Over Breasts, lay down Strips of Bacon, followed by Spinach, then Mixture from Food Processor.
-Spread Food Processor Mixture Evenly Across Chicken Breast.
-Roll the Chicken Breast TIGHTLY upon itself… Packing Mixture, Spinach, & Bacon “inside” Breast.
-Using Tooth Picks or Kitchen String, Secure the Rolled Chicken Wrap.
-Spoon Olive Oil over Rolled Breasts of Chicken & Season with Salt / Pepper.
-Placed Rolled & Seasoned Breasts of Chicken into Baking Dish which has NON-Stick Spray applied.
-Place in Oven (uncovered) for 35-40 Minutes, or until Chicken Breast begins to turn Golden Brown in Color & Juices run Clear.
-Pull from Oven, Cover, & let rest for 3-5 Minutes.
-Uncover, Slice Rolled Chicken Breasts into 1″ Medallions, & SERVE!

NOTE:
-Using Parchment / Wax Paper to Cover Chicken Breast while Pounding = Fantastic Strategy.
-Do NOT Salt Food Processor Mixture of Ingredients 4-11.
-Hand Roll Chicken Breast TIGHTLY.

Chicken Roulades with Plumb Cherry & Hazelnut

Chicken Roulades with Plumb Cherry & Hazelnut

Chicken Roulades with Plumb Cherry & Hazelnut

 

Chicken Roulades with Plumb Cherry & Hazelnut

 

Written by Live Fire Republic
David Olson is a nationally-recognized American Culinary Federation Chef, television personality and international social media influencer, award-winning recipe developer, live fire grill master, global adventurer-extraordinaire, and the creator behind, "Live Fire Republic." David has an organic and attentive audience of more than two million households weekly via countless television and event appearances, his blog, and various print, radio and social media channels. Meanwhile his recipes and creative content continue to be shared across the web and in print publications from sea to shining sea. For all media inquiries, please email PR agency, The Lisa Ekus Group; Boston, MA - Jaimee Constantine, 413.247.9325 or jaimee@lisaekus.com.