Chicken Roulade With Apple Vinaigrette
Source of Recipe
From Maxwell's on the Bay, Naples
List of Ingredients
Two 5-oz. chicken breasts
4 leaves fresh spinach
4 slices prosciutto
4 oz. brie cheese
Granny Smith Apple VinaigretteRecipe
Heat oven to 350 degrees. Trim any excess fat from boneless, skinless
breasts. Place each piece of chicken between pieces of plastic wrap
and pound with tenderizer or other object until uniformly 1/4 inch
think. Place 2 leaves of fresh spinach on each breast, then top
spinach with 2 slices of prosciutto on each chicken piece. Cut brie
into 6 slices. Place 3 slices on each breast, directly on prosciutto.
Roll breasts up, making sure stuffing remains inside. Secure with
moistened toothpicks. Bake chicken about 9-10 minutes, or until done.
Serve with Granny Smith Apple Vinaigrette (recipe below).
Granny Smith Apple Vinaigrette
1 Granny Smith apple
1/2 cup white vinegar
1/2 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. black pepper
1 cup vegetable oil
1/4 cup apple juice from concentrate
In juicer or food processor, liquefy peeled and cored apple (may take
about 2 minutes). Use strainer to recover only juice from this
mixture; set aside. In small mixing bowl, add vinegar, mustard, salt
and freshly ground pepper. Slowly add vegetable oil in steady stream;
whisk until emulsified. Slowly add juice from apple and juice from
concentrate while continuing to whisk. Refrigerate until ready to
use. Shake well before using.
Serves 2.
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