Stuffed Rolled Chicken Breast
1 chicken breast
2 strips of bacon, prosciutto or Ham
½ cup Provolone cheese or any strong hard cheese
1/2 onion (chopped and caramelized )
1/2 cup mushrooms (chopped and caramelized.)
1/2 cup plain flour of choice
Salt and black pepper (to taste)
plastic wrap (for rolling)
3 Brussel sprouts
4 asparagus spears
1/2 teaspoon minced garlic
1 teaspoon butter
1 cup strawberries (cut into smaller pieces)
1/2 cup mangoes (diced)
1/4 cup honey
1/2 cup balsamic vinegar
1/2 cup apple cider vinegar
salt/pepper to taste
Place your chicken breast between two layers of plastic wrap or in between a ziploc bag that have had a little water sprinkled over.
Using a meat mallet, (or any thing with a flat surface and some weight to it) make the chicken breast flatter. Take care when beating the meat that the breast does not tear.
When the breast is flat and wide, season with salt and black pepper.
Stuff with all your favorite things. I used bacon, provolone cheese, mushrooms and onions that I caramelized and some chopped basil.
Chop Brussels sprouts and asparagus into small pieces. In a pan over a medium high heat add butter and minced garlic. Stirring allow to brown for 2 minutes then add chopped veggies and cook for 5 minutes. Season with salt and pepper to taste.
Place in a bowl with the cheese, mushrooms and onions and mix to combine. Place the mixture near one end of the flattened chicken breast and roll the roulade into its shape using plastic wrap and tie the ends. Place in a large pot of lightly simmering water and cook for 20 minutes.
Place sugar and 1 cup of water in a pan over a medium heat and stir until all the sugar has melted. Add the strawberries and mango. Mash them while you stir and simmer for 10 minutes or until you get a jam like substance. Allow to cool.
In a sauce pan over a medium heat add 1 teaspoon oil, half a diced shallot and allow to brown. Add balsamic vinegar and apple cider and allow to reduce by 1/3. Strain in the strawberry-mango jam and stir. Allow to simmer for 5 minutes and reduce heat to low to keep sauce warm. Stir occasionally.
Remove after 20 minutes and place in an ice bath. We want to stop the cooking straight away.
Pre-heat oven to 175 C (350 F)
When the roulade is completely cool mix flour with salt and pepper on a plate. Remove roulade from plastic wrap, coat in flour and place into a pan over a medium heat and lightly coat with olive oil. Cook turning till it is browned all over.
Place the roulade in the pre-heated oven in a low sided tray and bake in the oven for 15 minutes. Remove from the oven and rest for 5 minutes.
Cut into rounds and serve with salad and the sauce.