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Name: Roulade of Chicken Stuffed with Vegetables in Carrot Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 1 Boneless Double Chicken; 1 c Asparagus; Carrots, Zucchini; 1/2 c Carrots; Chopped; salt and pepper to taste; 1/2 c White wine; 1 qt Water

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INGREDIENTS

1 Boneless Double Chicken
1 c Asparagus; Carrots, Zucchini
1/2 c Carrots; Chopped
salt and pepper ; to taste
1/2 c White wine
1 qt Water

INSTRUCTIONS

Cover chicken breast with plastic wrap to prevent tearing the surface, and pound chicken flat with a metal spatula. Remove plastic, and trim edges of chicken with kitchen shears to create a rectangle. Blanch julienned vegetables for about 2 minutes in boiling water. Drain vegetables and place on the chicken. Season to taste with salt and pepper. Then, take the edges of the chicken breast and roll tightly. Wrap the breast again in plastic wrap and tie the ends. Boil 1 quart water in a pan. Add wine. Poach the plastic-wrapped breast in this mixture for about 10 minutes. Meanwhile, in a food processor, puree carrots to a smooth consistency. In a small pan, reduce puree slowly over medium heat until thickened. Strain and reduce again until smooth. Remove chicken from water, letting ig cool for about 2 minutes, then gently remove the plastic wrap. Slice the roulade thickly and fan out on a serving plate. Lace carrot sauce over the edge of the chicken and serve. Shared by Jill Proehl - REG 2 - St. Louis, MO Recipe by: Shape Cooks, Spring 1998 Posted to MC-Recipe Digest by Jill Proehl on Feb 24, 1998

NOTES

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Roulade of Chicken Stuffed with Vegetables in Carrot Sauce

1 Boneless Double Chicken
1 c Asparagus; Carrots, Zucchini
1/2 c Carrots; Chopped
 salt and pepper to taste
1/2 c White wine
1 qt Water

Cover chicken breast with plastic wrap to prevent tearing the surface, and  pound chicken flat with a metal spatula. Remove plastic, and trim edges of  chicken with kitchen shears to create a rectangle.    Blanch julienned vegetables for about 2 minutes in boiling water. Drain  vegetables and place on the chicken. Season to taste with salt and pepper.  Then, take the edges of the chicken breast and roll tightly. Wrap the  breast again in plastic wrap and tie the ends.    Boil 1 quart water in a pan. Add wine. Poach the plastic-wrapped breast in  this mixture for about 10 minutes.    Meanwhile, in a food processor, puree carrots to a smooth consistency. In a  small pan, reduce puree slowly over medium heat until thickened. Strain and  reduce again until smooth.    Remove chicken from water, letting ig cool for about 2 minutes, then gently  remove the plastic wrap. Slice the roulade thickly and fan out on a serving  plate. Lace carrot sauce over the edge of the chicken and serve.    Shared by Jill Proehl - REG 2 - St. Louis, MO    Recipe by: Shape Cooks, Spring 1998    Posted to MC-Recipe Digest by Jill Proehl <jpxtwo@swbell.net> on Feb 24,  1998

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Nutrition

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Serving Size: 1 Serving (252g)
Recipe Makes: 2 Servings

Calories: 12
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 85.4mg		3 %
Potassium 12.8mg		0 %
Total Carbohydrate 0.4g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.4g
Protein 0g		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: 12

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