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Name: Chicken And Tomato Roulade with Madeira Cream
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 8 sl Sun Dried Tomatoes; Seasoning; 1 Sprigs chervil; (garnish); 8 Leaves of Spinach;; 4 Chicken Breasts; (boneless &

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INGREDIENTS

8 sl Sun Dried Tomatoes
Seasoning
1 Sprigs chervil; (garnish)
8 Leaves of Spinach;
4 Chicken Breasts; (boneless &

Servings

INSTRUCTIONS

MMMMM---------------------------SAUCE-------------------------------- 25 ml Dry Madeira 100 ml Double Cream 50 ml Chicken Stock Seasoning 1. Take the chicken breast and lay onto the cling film to bat with a rolling pin - only if the chicken breast is large and rounded. 2. Be careful to bat with a rolling pin just once or twice, if necessary to avoid chicken looking flat. 3. Blanch the spinach in boiling water until tender and refresh immediately. Lay spinach, tomato and asparagus pieces onto the chicken breast (underneath the fillet) and season. 4. Roll the chicken up in the cling film into a roulade and poach in boiling water and chicken stock - 50/50 for approximately 15 minutes until cooked. 5. Remove and allow to rest. 6. Meanwhile reduce the madeira and add the 50ml of chicken stock. Now add the cream, reduce again and season. Taste. 7. Cut the chicken into 3 even sized pieces and stand on the end of the plate with the sauce around NOTES : Chef:Steven Saunders

NOTES

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Chicken And Tomato Roulade with Madeira Cream

8 sl Sun Dried Tomatoes
 Seasoning
1 Sprigs chervil; (garnish)
8 Leaves of Spinach;
4 Chicken Breasts; (boneless &

MMMMM---------------------------SAUCE--------------------------------     25 ml Dry Madeira    100 ml Double Cream     50 ml Chicken Stock           Seasoning   1. Take the chicken breast and lay onto the cling film to bat with a  rolling pin - only if the chicken breast is large and rounded.    2. Be careful to bat with a rolling pin just once or twice, if  necessary to avoid chicken looking flat.    3. Blanch the spinach in boiling water until tender and refresh  immediately. Lay spinach, tomato and asparagus pieces onto the chicken  breast (underneath the fillet) and season.    4. Roll the chicken up in the cling film into a roulade and poach in  boiling water and chicken stock - 50/50 for approximately 15 minutes  until cooked.    5. Remove and allow to rest.    6. Meanwhile reduce the madeira and add the 50ml of chicken stock.  Now add the cream, reduce again and season. Taste.    7. Cut the chicken into 3 even sized pieces and stand on the end of  the plate with the sauce around        NOTES : Chef:Steven Saunders

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Nutrition

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Serving Size: 1 Serving (2g)
Recipe Makes: 4 servings

Calories: 6
Calories from Fat: 3 (50%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 18.9mg		1 %
Potassium 35.9mg		1 %
Total Carbohydrate 1g		0 %
	Dietary Fiber 0.6g	3 %
	Sugars, other 0.4g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 6

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