Chicken Roulade Stuffed with Prosciutto, Spinach and Sun-Dried Tomatoes with White Truffle Potatoes

Ingredients

• 6 (6-ounce) boneless chicken breasts, skin on
• Salt
• Freshly ground black pepper
• 6 slices prosciutto ham
• 18 leaves fresh spinach
• 24 pieces sun-dried tomatoes
• 1 teaspoon chopped garlic
• + 14 more ingredients
• • ¼ cup red wine
  • 2 cups beef stock
  • ¼ cup tomato puree
  • 1 cup demi-glace (brown sauce)
  • 3 to 6 whole eggs, as needed
  • 1 to 2 cups half-and-half, as needed
  • 2 cups all-purpose flour, or as needed
  • 2 cups Italian flavored breadcrumbs, or as needed
  • 1 liter canola oil
  • 4 medium to large potatoes, peeled and cut into chunks
  • ½ bunch chives, chopped
  • ½ stick (4 tablespoons) unsalted butter, plus 1 tablespoon for potatoes
  • 1 teaspoon chopped fresh thyme leaves
  • White truffle oil, to taste (2 or 3 tablespoons)

1. Lay a long piece of plastic wrap over your cutting board and tuck it underneath the sides of the board. (Covering the chicken with the plastic will also keep the mess down when you pound with the meat mallet.) The chicken breasts should be placed on the covered cutting board, skin side down, w...

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