Posted by Lorraine Witaszek on July 12, 19100 at 10:55:07:
NOTES: Demi-glace (used in the sauce) is a rich brown sauce available at
specialty food stores and some supermarkets.
Although the recipe calls for 20 minutes time in the oven for the chicken,
check it carefully. Mine have always required more time. (This is due to
the thickness of the roll.)
This recipe does require a lot of time and effort. However, there are a few
shortcuts I'd like to pass along... Use a package of pre-washed spinach from
the produce department (take off the stems). Shred the carrot in the food
processor. Buy the mushrooms pre-sliced.
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SERVES 6.
For chicken concoction:
6 - 5 oz. Chicken breast (skinless, boneless) pounded 1/4 inch thick
6 slices smoked ham
6 medium sized asparagus stems -blanched
1 large carrot - julienne 3 inches long
6 oz. Spinach - steamed
12 slices bacon
salt & pepper
Lay flattened chicken breasts out. Place one slice of ham, one asparagus,
carrot and 1 oz. spinach on each breast and roll tightly. Around the rolled
chicken, wrap 2 slices of raw bacon so that the chicken is covered in bacon.
In a large skillet, place rolled chicken on medium heat to crisp bacon.
Rotate chicken at least 4 times to crisp all the bacon. Render bacon oil.
Place chicken in oven for 20 minutes at 350 F. Cook while preparing sauce.
Wild Mushroom Sherry Sauce
1 cup shitake mushrooms - sliced
1 cup button mushrooms - sliced
1 cup portabella mushrooms - chopped
½ cup dry sherry
1 ½ cups demi-glace
3/4 cup heavy cream
Sautee mushrooms in a touch of the rendered bacon oil until soft. Add
sherry, demi-glace and cream. Cook on low flame, stirring continuously.
Slice chicken roll along its width in 5 cuts. Lay sauce on serving plates or
platter. Place sliced chicken on top of the sauce, so that you can see the
colorful interior. (Fan slices out -- 2 on one side, 3 on the other, facing
the center of the plate.)