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Stuffed Chicken Roulade Recipe

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This recipe for Stuffed Chicken Roulade, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelly Champlin Church
Added: Tuesday, June 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 skinless, boneless chicken breasts
1 leek, chopped (only the white part)
1 lb. mushrooms, cleaned and sliced
2 cloves garlic, smashed
1 tsp. Dijon mustard
1 c. chicken broth
1/2 c. dry white wine
3 T. butter
1-1/2 tsp. lemon juice
1 T. parsley

Directions:
Directions:
Pound chicken breasts flat; measure 5" x 8" and remove excess chicken, reserve for stuffing. Add salt & pepper to chicken, set aside. In large skillet heat 1 T. olive oil, saute mushrooms for 3 min., add leek and garlic. Saute 3-5 minutes - may add more oil if needed. Remove mushrooms and leeks, return skillet to stove, add the white wine and scrape up the browned bits. Pour into small bowl reserve for later. Add chicken trimmings to food processor and mix. Then add mushroom mixture to chicken and pulse 5x. Add salt & pepper and mix. Divide the stuffing mixture into 4 parts, place 1/4 on each chicken breast, roll up and secure in 3 places w/ kitchen twine. Heat 1 T. olive oil in skillet and add the stuffed chicken breasts, brown on all 4 sides about 2 minutes each side. Turn down heat, add chicken broth and cover for 18-20 minutes. Chicken is done when meat thermometer inserted in middle is 160. Remove chicken and tent w/foil. Add reserved wine to skillet, add 1 tsp. Dijon mustard and lemon juice. Cook sauce down a few minutes, add 3 T. butter and chopped parsley. Mix through then serve sauce on chicken.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
I saw this on a cooking show. Although it sounds like a lot of steps, it is quite simple to prepare. An elegant dish to serve to company.

 

 

 

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