Aztec Chicken Roulade

By Wendie Brodie, Host of the Art of Food on behalf of Easy Leaf Products

  • Makes 4 rolls, serves 4 to 6
  • 4 chicken breast halves, boneless, skinless
  • salt and pepper to taste
  • ½ cup caramelized onion paste*
  • 1 cup spinach, wilted**
  • 1 cup mushrooms, thin sliced and sautéed***
  • 1 red bell pepper, 1/4 inch strips sautéed****
  • Plastic Wrap
  • String (optional)
  • Two tone bell pepper purees (see recipe below)
  • Edible Gold Petals/Flakes or Edible Gold Powder/Sprinkles

Lay out a chicken breast, with the side down that had the skin, between two sheets of plastic wrap. Place on a heavy chopping block or cutting board. Pound with a flat surfaced tenderizing hammer (not textured). Flatten to a 1/4 inch thickness, shaping as you pound so it does not leave gaps in the meat. However, don’t worry if you have some gaps, it will roll up nicely anyway.

Remove the top sheet of plastic wrap. Season breast with a sprinkling of salt and pepper. Next spread about 2 tablespoon of caramelized onion paste on breast (like butter on toast). Then lay out ¼ cup of the wilted spinach, leaving about an inch on each side clear. Next lay ¼ cup each of the cooked mushrooms and red bell peppers in a mounded line in the same direction as you will roll the breast up. Roll the breast tightly, using the plastic wrap to keep it secure. Be careful not to roll the plastic wrap inside the roulade. When rolled very tight, holding each end of the plastic wrap twist each end in opposite directions. This will create the sausage like roulade and tighten it even more. Then tie the ends with string or use plastic wrap stretched out like a string.

In a large pot of boiling water, place the roulades and poach for about 15-minutes, remove from the water and rest for about 10-minutes. Unwrap the roulades and cut in 1/2 inch diagonal slices. Serve hot or cold on two tone bell pepper purees, topped with Oro Fino.

*To caramelized onions, place chopped onions in a sauté pan over low heat with a little cooking oil. Slowly sauté until transparent and a bit golden but not too dark. The slow sauté allows the sugars of the onion to come out and cause the browning. Make a paste by putting the cooked onions in a food processor.

**Place spinach in a microwave bowl, cover with plastic wrap and heat about 50 seconds. Spinach should be just wilted and not watery.***Cut mushrooms into thin slices and sauté in a little vegetable oil until tender and season with salt and pepper.

****Cut red bell pepper into 1/4 inch strips and sauté in a little vegetable oil until tender, season with salt and pepper.

Two tone bell pepper purees:
2 red bell peppers, diced and seeded
2 yellow or orange bell peppers, diced and seeded
2 cups Riesling wine
Salt to taste

In two separate sauce pans, place each color of bell pepper along with 1 cup of wine. Bring to a slow simmer and cook about 20 minutes until peppers are soft. Then puree each in blender or food processor.

Final Presentation:
On a large platter lay the yellow or orange and red bell pepper purees in an artistic pattern. (Such as zig zag lines) Then lay the chicken slices in the middle. Sprinkle ORO FINO powder on top of chicken and sauce and or lay a petal of gold on each slice of chicken.

Send to Friend