West Creek® Yard Bird Roulade
West Creek® Yard Bird Roulade
Directions
- For the roulade filling in one bowl fold together the spinach, Bacio® cheese, one teaspoon of Italian seasoning, salt, and pepper.
- In another bowl fold together breadcrumbs, parmesan cheese, artichoke hearts, lemon juice, and then drizzle in olive oil until combined.
- Cover chicken breast with plastic wrap on a cutting board and pound thin using a meat mallet. Make a layer of spinach stuffing in pounded breast then a layer of the breadcrumb filling. Roll very tight into a tube. Wrap the tube in plastic wrap and roll very tight then tie off the ends.
- Bring water to a boil on the stove in a large saucepan. Drop in the wrapped chicken roulades and cook for 10-15 minutes. Check internal temperature to make sure it is at 165°. Then cool and reserve for service.
- For the sauce melt 1 ½ tablespoons of butter in a saucepan then add onion, garlic, salt, pepper, and Italian seasoning. Cook stirring for 2-3 minutes. Add wine to pan reduce au sec.
- Pour in heavy cream and tomatoes. Break tomatoes apart with a spoon. Simmer for 15-20 minutes.
- Puree the mixture in the saucepan with an immersion blender. Stir in fresh herbs.
- Melt remaining butter in a sauté pan over medium high heat. Unwrap the roulades and brown on all sides.
- Let them rest for 1-2 minutes then slice. Ladle some sauce on the warm entrée plate and arrange the roulade slices then serve.
Ingredients
- 4 6 oz West Creek® Chicken, Breast(s), Boneless Skinless
- 1 cup Bacio® Cheese, Mozzarella, provolone blend, shredded
- 2 cups West Creek® frozen spinach, thawed and strained
- 1 tsp Roma® Italian Seasoning
- 1/4 tsp sea salt
- 1/4 tsp Roma® Black Pepper, Ground
- 2 cups Roma® Italian breadcrumbs
- 1 cup Roma® Cheese, Parmesan, grated
- 1/4 cup Roma® Artichoke Hearts, Quartered, chopped, drained, and rinsed
- 1/2 tsp Ascend® Juice, Lemon
- 1/4 cup Piancone® Extra Virgin Olive Oil Unfiltered
- 1 1/2 cups Nature's Best Dairy® Cream, Heavy
- 1/2 cup Piancone® whole peeled tomatoes
- 4 tbsp Nature's Best Dairy® Butter, Unsalted
- 1 tsp Peak Fresh Produce® Garlic, minced
- 1/4 ea Peak Fresh Produce® Onion(s), Yellow, minced
- 1 tsp Ridgecrest® chicken base
- 1/2 cup Piancone® white cooking wine
- 1 tsp Peak Fresh Produce® Basil, minced
- 1 tsp Peak Fresh Produce® Oregano, minced
- 1/4 tsp sea salt
- 1/8 tsp Roma® Black Pepper, Ground
- 1 gl water
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
