Monday - February 6, 2017 10:21 am

Court Bouillon Poached Chicken Roulade

Written by
Rate this item
(0 votes)

Cured Prosciutto/ Organic Chicken/ herb feta/béchamel

Yield: 5 persons

Ingredients:

5 chicken breasts (6-8oz)

3 cups feta cheese

¼ cup chopped fresh oregano (optional; dried)

½ Ib sliced prosciutto

1 bottle white wine (chardonnay)

4 cups water

1 lemon (sliced)

2 tbls whole peppercorns

Foil ( 5 sheets about ½ ft long)

Method: Boil water, wine, lemons & peppercorns. Meanwhile, pound out chicken until flat. Fill with small amount of prosciutto & feta. Roll up chicken breast lengthways and roll in foil. Twist ends and poke small holes all over the tube. Poach chicken for 20-25 min. internal temp should be 165.

Read 1242 times

Leave a comment

Make sure you enter all the required information, indicated by an asterisk (*). HTML code is not allowed.

POPULAR

Coulee Region Cooks Podcasts

  • 02-15-2018 by Mike Hayes
    Created on 2018-02-20 11:36:39
  • 02-01-2018 by Mike Hayes
    Created on 2018-02-06 11:43:42
  • 01-25-2-18 by Mike Hayes
    Cathy Cooper makes left overs into something DEE-LICIOUS.
    Created on 2018-01-26 11:46:47
  • 01-18-2018 by Mike Hayes
    Mike Kratt shares favorites
    Created on 2018-01-23 17:05:34
  • 01-11-2018 by Mike Hayes
    Wayne Oliver shares Lobsta' Chili
    Created on 2018-01-12 11:49:22