Chicken Rolls with Julienned Vegetables
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Preheat oven to 350°F (175°C).
In a pot of boiling, lightly salted water, add julienned carrots and blanch for a couple of minutes. After about 2 minutes empty water from pan and add cold water to stop cooking process. Drain water.
Mix together butter, tarragon and thyme in small bowl.
Place chicken breast between two sheets of plastic wrap and with a rolling pin or meat mallet pound the chicken breast until it is about ¼ of an inch thick. Repeat this with each of the chicken breasts. Place the chicken breasts on a large cutting board after they are pounded and sprinkle with lemon juice, salt and pepper. Place about 2 pieces of carrot and 2 pieces of zucchini on top of the carrot close to edge of each piece of chicken. Place an equal amount of the butter mixture on each of the 4 pieces of chicken on top of the vegetables.
Carefully roll up each piece of chicken with the vegetables and place in a casserole dish, seam side down. Secure with toothpicks if necessary.
Add chicken broth and sherry to casserole dish and cover with foil. Put in oven and cook chicken until thoroughly cooked and juices are clear.
Remove juices from casserole and place in small pan on stove. Cover casserole dish with foil and let chicken sit for a few minutes. Bring liquid to a medium boil until liquid is reduced by half. Add parsley.
Slice chicken rolls and serve on a plate with sauce spooned over chicken.
If sauce is not thick enough, add the remaining kneaded butter and cook a few minutes more.
|Per 440 g serving||Amount|
|Saturated Fat||5 g|
|Per 440 g serving||% Daily Value|