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 994 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

  • 08-03-2017 by Mike Hayes
    Wayne Oliver on the grill, and at a Shrimp Boil.
    Created on 2017-08-07 14:23:12
  • 07-27-2017 by Mike Hayes
    Greg Tooke of Mybigfat Bloody Mary was in for some tasty twists on the classic drink.
    Created on 2017-07-28 15:46:57
  • 06-29-2017 by Mike Hayes
    Alice P Clark with simple and tasty.
    Created on 2017-07-05 10:25:39
  • 06-22-2017 by Mike Hayes
    Tan Pham takes us to Vietnam for some very tasty treats.
    Created on 2017-06-23 10:42:55
  • 05-18-2017 by Mike Hayes
    Tony Szak shared some Rubs, some Salmon, and a few tasty tricks of his kitchen.
    Created on 2017-05-23 10:53:39