Food2

Chicken Roulade by Chef Jason Peru

Chicken Roulade with Carrots, Spinach, Swiss cheese, Yellow Peppers, and Chicken Ham drizzled with Beet Reduction.

 

Ingredients Needed

  • 1 Each Chicken Breast
  • 2 Juliennes of carrots
  • 6-7 Each Spinach Leaves
  • 3 Juliennes of Swiss Cheese
  • 3 Juliennes of Yellow Bell Pepper
  • 2 Slices of Chicken Deli Ham.
  • Salt
  • Freshly Grounded Black Pepper
  • 1  Cup Breadcrumbs
  • Vegetable Oil
  • String / Toothpicks
  • 2 Eggs
  • 1 Cup Milk
  • 1 Cup Flour
  • 1 Large Beet
  • 2 cups  of Orchard Orange Drink

Method

Chicken Roulade

  • Place filet of chicken breast unto cutting board. Cover with a sheet of plastic wrap and using the smooth side of meat mallet pound gently to flatten the chicken breast.Season liberally with salt and crushed black peppercorns and set aside.
  • With the open side of the chicken breast facing upward place one sheet of ham on one side of the chicken as well as the cheese, the peppers and carrots.
  • Gently roll the chicken breast sushi style as to tightly encapsulate all the fillings in a roll form. Affix the chicken breast with two or three two tooth picks as to prevent it from un-rolling.
  • Place in chiller for 15 minutes.
  • Meanwhile, preheat oven to 350 Degrees.
  • In one shallow bowl, beat eggs and milk, in another shallow bowl place flour, and lastly in another bowl place breadcrumbs.
  • Place a sauté pan over high heat.
  • Take chicken breast and place in flour, then egg wash and then breadcrumbs.
  • Put 5 Tbsp of Oil in the sauté pan and sear the breaded chicken breast until brown.    ( About 30 Seconds on each side ).
  • After place chicken breast roll on a sheet pan and place in oven for approximately 12 – 15 minutes.
  • Remove from oven and let rest for Ten minutes before slicing on the bias.

Beet Reduction.

Method

  • Take beet with skin on and rub liberally with oil, salt and black pepper.
  • Make a foil pocket and wrap beet in it and place in a 350 degrees oven.
  • Roast for half hour.
  • Remove and peel beet.  Cut into four pieces and secure one quarter of the beet for later.
  • Take the rest of the beet and place in a pot with the orange drink and simmer 5 minutes. Then pour that into a food processor and puree. Strain the beet reduction into a bowl.
  • Cut the remaining quarter of the beet into small cubes and place in the reduction for texture.
  • Serve with cooked roulade.

 

Jamaica Observer Food Awards 2013


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