Chicken Roulade with Mango, Spinach, and Red Bell Pepper
This is a fancy recipe to make for a dinner party using classic poaching technique. Any filling could be used, such as diced mushrooms or julienned carrots, leeks, and celery. Serve chicken roll cut on the bias to show the vibrant orange, green, and red filling. Rice and the coconut curry sauce below are the perfect complement to the chicken.
INGREDIENTS | SERVES 4
- 4 boneless, skinless chicken breasts, pounded thin
- salt and pepper
- 8 fresh spinach leaves
- 4 slices mango
- 4 strips roasted red bell pepper
- 4 cups chicken broth
Lay chicken breasts out on plastic wrap and sprinkle them with salt and pepper.
Lay spinach on the middle of each breast; lay mango and pepper on top of spinach.
Roll each breast up so the mango and pepper are in the center. Wrap each breast individually in plastic wrap and foil. Twist the ends to make a tight sausage-like roll.
Combine chicken broth and 2 cups water in a 6-quart pot. Bring to a boil, and then reduce heat to simmer.
5. Drop chicken rolls into simmering liquid and poach for 10–15 minutes. Remove from liquid, peel off foil and plastic wrap, and cut each roll diagonally in half.
Coconut Curry Sauce
Combine 1 chopped shallot, 1 13.5-ounce can coconut milk (unsweetened), 1 teaspoon curry powder, and ½ cup chicken broth in a saucepan. Bring to a boil. Add ¼ cup cored, diced apple and ¼ cup diced banana. Turn down the heat and simmer until apples are tender. Purée in a blender, return to pot, reduce until thickened, and season with salt and white pepper.