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

Ingredients

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

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...

View full recipe at SpringPad

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