Chicken Roulade with Mushroom Duxelles

By carvalhohm

Ingredients

• 1 tsp fresh basil, finely chopped
• 4 chicken breast halves, skinless and boneless
• 1 dash olive oil
• 1 dash Salt to taste
• 1 dash Freshly ground black pepper to taste
• Mushroom Duxelles (a stuffing made especially of finely chopped sauteed mushrooms)
• 4 cups mushrooms; such as shiitake (1 cup), white button (2 cups) and cremini (1 cup)
• 1/2 tsp freshly squeezed lemon juice
• 2 small shallots, finely minced (about 1/4 cup)
• 2 tbsp unsalted butter
• 1 p inch Salt to taste
• 1 pinch pepper to taste

Details

Adapted from flavorwavecooking.com

Preparation

Step 1

Mushroom Duxelles:
1) Clean mushrooms to remove any dirt using a paper towel. Remove any coarse stems and dark spots.

2) Finely minced the mushrooms being careful to not puree the mushrooms. (Your goal is to have very small but separate pieces of mushrooms.)

3) In a large saute pan over a moderate heat, melt the butter and add the shallots. Sweat the shallots for about 5 minutes in the butter until soft and tender. Add the finely minced mushrooms, lemon juice, a pinch of salt and pepper to taste.

4) Cook over a moderate to moderate-low heat until the mushrooms throw off their liquid and then re-absorb it, leaving no liquid in the pan. Stir occasionally. This process can take up to 20 minutes. When done the mushrooms will resemble a dark brown, mealy, almost paste-like texture. The quantity will have been reduced by half, so 4 cups of finely minced pieces will produce about 2 cups of finished Duxelles.

5) Taste and adjust seasoning. Let cool before refrigerating or before using in another recipe.

Chicken Roulade:
1) Place each piece of chicken between two pieces of plastic wrap. Using a meat mallet, pound out the chicken thinly, about 1/4″ thick. Remove chickens from the plastic wrap and season both sides with salt and pepper.

2) Divide the mushroom Duxelle filling in half and spread evenly over the chicken. Roll the chicken up tightly and tie the ends and middle with butcher’s twine.

3) Sear chicken in a saute pan with oil on high heat until golden brown on all sides. Finish cooking in the Flavorwave oven at 400°F until cooked (about 5 to 10 minutes). Once cooked, slice into bit-size, bias cut pieces and serve as an appetizer or serve as a main course with rice or salad.

Servings: 4