Rolled Poached Chicken

Makes 4+ servings

Steve Bland

A great recipe for a cold buffet

ingredients

Sauce

6 Garlic cloves, peeled
1/2 cup plus 6 TB water
1 bunch parsley, stems removed
1/4 cup olive oil
2 TB lemon juice
Salt and freshly ground pepper
In a small saucepan, combine garlic and 1/2 cup water and poach about 15 minutes. Bring another saucepan of generously salted water to a boil and blanch the parsley for 2 minutes. In a food processor combine the garlic, parsely, oil, lemon juice and 6 TB water and process until a puree. Season to taste with salt and pepper and chill.

1
1.Roughly chop one of the chicken breast halves and place in a food processor with the olives, red pepper, spinach, parsley, feta cheese, and salt and pepper to taste. Process on pulse until all of the ingredients are coursely chopped. Refrigerate
2
2. Place the remaining 6 chicken breast halves between sheets of wax paper and pound until very thin. Season all over with salt and pepper.
3
3. Spread one Tablespoon of the chilled chicken mixture in the center of each chicken breast and roll tightly to enclose. Wrap with plastic wrap, seal and tie the ends to make a sausage-like casing
4
4. Bring a large pot of water to a simmer. Carefully drop the wrapped chicken rolls into the water and cook about 10 minutes. Remove with a slotted spoon and set aside to cool. When cool enough to handle, unwrap the plastic wrap and slice the rolls across the width into 3/4 inch medallions. Serve with the Parsley-Garlic Sauce

Source: Steve