Recipe - Roulade Of Chicken Stuffed With Vegetables In Carrot Sauce

1 Boneless Double Chicken
Breast; Skinned
1 cup Asparagus; Carrots, Zucchini
& Green Beans, Thickly
Julienned
Salt And Pepper; To Taste
1 qt Water
One half cup White Wine
One half cup Carrots; Chopped

Cover chicken breast with plastic wrap to prevent tearing the surface, and
pound chicken flat with a metal spatula. Remove plastic, and trim edges of
chicken with kitchen shears to create a rectangle.

Blanch julienned vegetables for about 2 minutes in boiling water. Drain
vegetables and place on the chicken. Season to taste with salt and pepper.
Then, take the edges of the chicken breast and roll tightly. Wrap the
breast again in plastic wrap and tie the ends.

Boil 1 quart water in a pan. Add wine. Poach the plasticwrapped breast in
this mixture for about 10 minutes.

Meanwhile, in a food processor, puree carrots to a smooth consistency. In a
small pan, reduce puree slowly over medium heat until thickened. Strain and
reduce again until smooth.

Remove chicken from water, letting ig cool for about 2 minutes, then gently
remove the plastic wrap. Slice the roulade thickly and fan out on a serving
plate. Lace carrot sauce over the edge of the chicken and serve.

Shared by Jill Proehl REG 2 St. Louis, MO

Recipe by: Shape Cooks, Spring 1998

Posted to MCRecipe Digest by Jill Proehl jpxtwo@swbell.net on Feb 24,
1998