Flatiron Kitchen + Tap House
Presented by Chef | Activist Timothy Groody
Yield: Four Servings
8 large asparagus spears remove tips at 1" length and save
8 oz fresh mozzarella cut in ¼" sticks
16 large spinach leaves
4 oz sundried tomatoes
3 T olive oil
2 garlic cloves
1 T chopped oregano
2 T grated parmesan
If tomatoes are dry cover with water and let sit 1 hour. If you need them faster heat the water. Remove from the water. Reserve the water. Puree tomatoes with garlic and oil. Use reserved water if necessary to make a smooth paste. Add herbs and parmesan.
2 (6 oz) chicken breasts split in ½
salt and pepper
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken with salt and pepper. Divide and spread tomato on one side of the chicken. Divide spinach flat single layer. Starting with the narrow end ¼" from the edge place 2 asparagus stems and sticks of cheese to the end of the chicken. Start rolling the chicken like a jelly-roll. If you are going to roast the roulade secure the seam with toothpicks or string every 2". Roast in a pan then in a 350* oven until very firm and cheese melts out the sides. Remove from the pan and cool in the refrigerator. If you will poach the roulade lay a large piece of plastic wrap on your work surface. Place the roulade 2: from the end. Fold wrap over the roulade and pull other end to keep tight. Roll tightly in wrap to 1" from the end. Fold the end over to ½". This will make it easier to remove. Poach in water deep enough to keep roulade from touching the bottom. You will have to roll to ensure equal cooking. Cook until very firm and 155* in the center. This should take about ½ hr. Remove from the water and cool in the refrigerator. When cool slice in ¼" slices and serve as is or prepare more tomato spread from the filling and use as a dip. Enjoy!!!!!