Chicken Roulade With A White Wine Tomato Sauce

This roulade uses flattened chicken breasts, rolled with an herbed goat cheese, prosciutto and spinach stuffing. The herbed goat cheese and prosciutto balance nicely with the white wine tomato sauce.

Chicken Roulade With a White Wine Tomato Sauce

Ingredients 

For Roulade:

4 large skinless, boneless chicken breasts halves

3 TBSP fresh basil

2 TBSP parsley

4 sprigs fresh thyme

1 TBSP fresh tarragon 

4 oz goat cheese

1-2 TBSP heavy cream (if necessary)

1 TBSP lemon juice

salt and pepper

8 pieces of prosciutto sliced very thin

about 2 cups spinach

For the Sauce

3 shallots finely chopped

1 1/2 cups dry white wine

1/2 cup cold butter

2 TBSP tomato paste

salt and pepper to taste

1.  Put goat cheese in a small bowl.  Finely chop basil, parsley, thyme, and tarragon and add to the bowl with goat cheese.  Add lemon juice.  Mix ingredients together and taste for seasoning.  If the goat cheese is too dry and crumbly, add cream, 1 TBSP at a time, until mixture takes on a creamier texture.

2.  Separate the tenderloin (tender) from the each chicken breast.  The tender is located on the underside of the chicken breast.  Simply locate the smaller piece on the main breast.  You'll know because it will hang off the main, larger piece.  Once the tender is removed set it aside.

3.  Split, or butterfly, the breast open by slicing 3/4 of the way throughout the meat, holding it firmly with the flat of your hand, so the long straight edge of the breast forms a hinge.  Open the split breast and place between 2 pieces of plastic wrap.  Repeat this process with the remaining breasts.  

4.  Pound the butterflied breasts.  You can do this with a meat pounder or a rolling pin.  Don't worry if the breast tears a little.  Try to get the breast into an even thickness all the way around.  

5.  Peel the top sheet of plastic wrap from each breast.  With a spatula, evenly spread 1/4 of the herbed goat cheese filling in the center of each flattened breast.  Next layer 2 slices of prosciutto on each breast.  On top of the prosciutto layer 4-5 spinach leaves.  

6.  Put the tender you set aside on top of the filling, along the edge of the breast closest to you.  Fold in the sides of the breast and then, beginning with the tender, roll the top end towards the other end.  Fold the plastic wrap over the rolled up chicken, Tootsie Roll-style. That is, hold the ends of the plastic wrap and start rolling the plastic wrap towards you making the ends tighten as you roll, and twist towards the rolled chicken forming a rolled cylinder.  The chicken will look similar to a sausage in its casing.  Tuck the two twisted ends under the plastic-wrapped chicken.  Repeat with remaining breasts.  (You can make these ahead of time and set in the fridge for a few hours.)

7.  Half fill a wide pan with water and bring to a boil.  Wrap each plastic-wrapped chicken roll in foil firmly twisting and sealing the ends.  It should look like a foil-wrapped Tootsie Roll.  With a slotted spoon, put the foil packages in the water and simmer for 30 minutes.  

8.  After you put the chicken in the water it is time to start the sauce.  In a small saucepan, boil the shallots, wine, and a pinch of slat and pepper until reduced to a syrupy consistency (about 20 minutes).  

9.  Once the sauce is reduced, remove from heat and whisk in butter, a small piece at a time, whisking constantly and moving the pan on and off the heat.  Do not let it boil.  Butter sauces are delicate and separate easily if overheated.  The butter should thicken the sauce to creamy consistency. 

10.  Whisk in tomato paste and adjust salt and pepper to taste. 

11.  Carefully remove chickens from water with a slotted spoon.  Carefully open up each packet on paper towels to absorb any water.  Plate the roulades and cut the roulades into 1/2 inch thick slices.  You can either spoon the sauce on to each individual plate, or place the sauce in a gravy boat, allowing each diner to add sauce to taste.