Chicken Breast Stuffed With Mushrooms and Blue Cheese
Roquefort and Mushroom Chicken Roulade
This dish has a lot of flavor, and you can change it up and experiment with different fillings.
Ingredients
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Directions
Start by butterflying a full chicken breast, then separate it so that you have two breasts. Place one of the breasts between two pieces of plastic wrap, then pound the chicken breast flat. Pound it into a thin, squarish shape (it's not important for it to be perfectly square), and be careful not make holes in the chicken. Repeat this for all of your chicken breasts, then set them aside for later.
Next, finely dice your onion, garlic, and mushrooms. Sautée these with a bit of thyme, rosemary, and lemon zest, then deglaze with white wine, season with salt and pepper, add a touch of nutmeg, and finish with lemon juice.
Reserve some of the mixture in a separate bowl for your sauce (to be made at the end), then crumble in bits of Roquefort cheese and mix it just enough to bring it together.
Once your filling is ready, place one of your chicken breasts on a work surface, then add a thick line of filling parallel to the length of what your roulade is going to be. Also, add the filling toward the end of the chicken breast (rather than toward the center), and leave a little edge of chicken beyond your filling.
Next, roll your chicken breast over the filling and tuck in the edge. Then finish rolling your chicken. The shape also doesn't have to be super precise at this point. The main goal is to make sure that there aren't any gaps where filling is exposed (except the ends – you can close those off if you like.
When the chicken is rolled, place it on one end of a new piece of plastic wrap, then roll it up like a burrito. It's a good idea to have enough plastic wrap to make at least two layers surrounding the roulade as well.
Next, hold the ends of the plastic wrap and roll the main portion of your roulade as if you were rolling a rolling pin. You'll notice that the roulade starts to get tighter and the shape starts to become more consistent. Keep rolling (it'll take a few passes) until it's moderately tight and has a nice consistent shape.
When it's ready, tie off the ends with string to keep the plastic wrap from unraveling, and repeat the process for your other roulades.
Next, gently boil (not a vigorous boil) your wrapped roulades for approximately 15-20 minutes, then allow to cool. When they've cooled a bit, place them in a refrigerator to cool and firm up (30 minutes to an hour).
When the roulades have cooled, remove the plastic wrap and sautée them in olive oil to heat them through and develop a nice color on the outside.
When the roulades are cooked, add the mixture that you reserved earlier to the pan, then deglaze with white wine and reduce.
Next, blend your mixture and strain it back into your pan. Bring the sauce back up to temperature, then add butter, mix it in, then add a bit of cream (it doesn't need a lot).
Finally, add a bit of lemon juice, check for seasoning, and add salt and pepper as needed.
When your sauce is ready, you're ready to plate. Slice even medallions of your roulade, spoon on your sauce, add parsley, and enjoy.
Note: Just a hint of sweetness would work well in this dish, so if you have some Madeira, or even Marsala, that would work well in your sauce.
Dish and Photo by Adrian Rodriguez
Source: https://www.epicurestable.com/roquefort-and-mushroom-chicken-roulade/
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