Phoenician Resort Chicken Roulade

Ingredients

• 4 (6-8 ounce) chicken breasts
• 1 quart chicken stock (for poaching)
• 4 ounces Boursin Cheese
• 8 slices prosciutto ham
• 1 cup blanched spinach
• 16 pieces sun-dried tomatoes
• 1 sprig fresh thyme (chopped)
• 2 large portabella mushrooms, sautéed and chopped
• 4 garlic cloves, minced
• 1/2 cup white wine
• 2 tablespoons lemon juice
• 1/2 cup whole butter
• 4 tablespoons olive oil
• Salt and pepper

Instructions

1. Lay a long piece of plastic wrap over your cutting board. Place chicken breast on the covered cutting board with enough space between them; cover the chicken breast with another piece of plastic wrap. Pound chicken breast into a single thin piece.
2. Season chicken breast with salt and pepper, lay 1 to 2 pieces of prosciutto on each chicken breast, divide the cheese between the chicken breast, mix the tomato, spinach and mushroom and divide onto chicken.
3. Place a small piece of plastic wrap over the cutting board, roll each chicken breast and tighten the ends with the plastic wrap.
4. Add the chicken stock to a pot, bring to a simmer and poach chicken breast for 15 minutes.
5. Remove chicken breast from plastic wrap. Add 2 tablespoons of olive oil to a sauce pan and brown chicken breast.
6. Add the rest of the oil to a sauce pan, add the minced garlic, sautéed for one minute and add white wine, reduce the wine by half and add the chicken broth, lemon juice. Thicken the sauce with the whole butter; add fresh thyme, seasoned with salt and pepper.
7. Slice chicken roulade into slices and serve with the garlic wine sauce.

Attribution

Used with permission from Lee Hillson, Executive Sous Chef, The Phoenician Resort, Phoenix, Arizona