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fortunatechefs:

Chicken Roulade with a Champagne Butter Sauce

Chicken Roulade is a delicious chicken roast that is stuffed with spinach and feta cheese. Served with feta cheese mashed potatoes.

Recipe:

Chicken Roulade

4 Large skinless chicken breasts

3 cups Fresh Baby Spinach

1/4 cup feta cheese

1 Bottle champagne

1 Stick of butter

3 Cups of chicken stock

Mashed Potatoes

Olive Oil

3 Cloves of garlic

Potatoes

1/4 Feta Cheese

1/4 cup cream cheese

1/4 cup sour cream

2 tablespoons of butter

Instructions

Preheat the oven to 375 degrees.

Cover an area of your counter top with plastic wrap making sure to seal all the seams together.

Lay out the 4 chicken breasts on the plastic wrap. Try and fit them together to make a rectangle shape.

Put another layer of plastic wrap on top of the chicken.

Use a large heavy object of your choice to flatten the chicken. (This is the fun part!)

Once the chicken is flattened into a large rectangle about 1/2 inch thick, remove the top layer of plastic wrap.

Rough chop the baby spinach and lay it out with the crumbled feta cheese in the center of the chicken.

Roll the chicken up around the spinach and feta. Use the bottom layer of the plastic wrap to help form the chicken into a perfect roll.

After the chicken is rolled up, mince garlic and rub it onto the outside with a bit of olive oil.

Season with salt, pepper, and oregano.

Place the roll into an oiled roasting pan and add a layer of chicken stock to the bottom.

Cook the roll at 375 degrees for 25 mins. Check every 10 mins and add more chicken stock as needed.

After the 25 mins, check the temperature of the chicken with a cooking thermometer to make sure that it is cooked all the way through. It should be 170 degrees at the center.

Once the roll is done, remove it from the pan and place it on a cutting board.

Pour the liquid contents out of the roasting pan and into a stainless steel sauce pan.

Heat on medium until it is simmering. Melt in 1 stick of butter. Add about a cup and a half of champagne and stir the sauce on medium. Lower the sauce to low heat and let simmer until it thickens.

To make the mashed potatoes, clean, skin, and chop them into equal sizes. Boil on high until they are cooked all the way through. About 20-30 mins. Drain and mash. Add butter, sour cream, cream cheese, and butter. Mix thoroughly and season with salt and pepper to taste. Tip: Plan to put the potatoes into the water when you put the roll in the oven so that they finish about the same time.

Slice the Chicken Roulade into 1/2 inch slices and lay out on a plate with the mashed potatoes. Drizzle the champagne butter sauce on top of everything.

Enjoy!

I really want to make this but I’d be the only one in my house would would eat it.