- 6
Ingredients
- 5 , 6-ounce skinless, boneless chicken breast halves
- 6 cups fresh spinach
- 1 C loosely packed fresh basil
- 2 T lemon juice
- 1/4 C chopped onion
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 C chicken broth
- 2 C water
- 1 C Chardonnay or other dry white wine
- 1 1/2 C quick-cooking borwn and/or wild rice mix
Preparation
Step 1
Place one chicken breast half between tow piece of plastic wrap and gently pound with a mallet to about 1/4-inch thickness, shaping the chicken as much like a rectangle as possible. Repeat with three more breast halves. Set aside.
Cut remaining chicken into 1-inch pieces. Place 2 cups of the spinach into a food processor bowl with basil, lemon juice, onion, and garlic. Cover and process with several on-off turns. Add chicken pieces, salt and pepper. Continue to process till nearly smooth. (if necessary, add a small amount of chicken broth).
Spread 1/4 of the spinach nixture in an even layer on each pounded chicken breast. Roll up from the side, tucking ends in slightly as you roll. Wrap each roulade in cheesecloth. Tie with string on both ends to help hold shape and retain filling.
Place chicken broth and water in a large saucepan. Bring to boiling. Add wine and wrapped chicken. Reduce ehat and cook, covered, over medium-low heat for 15 to 20 minutes or until meat thermometer reads 170F. Remove roll-ups from liquid with tongs. Keep warm.
Meanwhile, bring 3 cups of the reserved poaching liquid to boiling in a medium saucepan. Add the rice mix, omitting spice packet. Cook according to package directions. Boil remaining poaching liquid over medium-high heat for 25 to 30 minutes, or till reduced to 1 cup.
To serve, unwrap each roulade and but diagonally into six slices. Divide rice among six srving plates. Arrange remaining spinach with rice. Top each plate of rice and spinach with four roulade slices. Drizzle with reduced liquid.