Chicken Roulade with Brie and Spinach

When I was a single heathen, this dish got me into a lot of trouble with the ladies as it is a true ‘pièce de résistance’ I used to serve this beautifully scrumptious dish with asparagus and new potatoes and for dessert I’d make a Bananas Foster flambé for the coup de grâce…ooh lah lah!

 Ingredients (4 Servings)

• 4 boneless skinless chicken breasts
• 8 ounces brie cheese, sliced into ¼ inch slices
• 8-10 fresh spinach leaves per breast (eye it…enough to fill the roulade)
• 4 garlic cloves, minced
• 8 toothpicks
• 6-8 oz. fresh mushrooms (use your favorite – I use Portobello)
• 2 tablespoons healthy spread (Smart Balance or Promise Activ for example)
• 2 tablespoons extra-virgin olive oil
• ¼ cup white wine
• 3-4 shallots, minced
• ½ cup half-n-half (if you haven’t blown your diet recently go all the way with heavy cream)
• 1 teaspoon cornstarch (for thickening the sauce)
• salt and black pepper to taste

Directions

·         Trim off any fat and cut part way through the underside of the chicken to flatten it out slightly.

·         Put the chicken on top of a piece of cling film, and another piece of cling film on top and pound chicken till it flattens out (to about ½ inch)  

·         Take each breast and layer it with the spinach leaves first then the brie

·         Roll up each breast and secure with tooth picks.

·         Cover with cling film and chill for at least 2 hours.

·         Preheat oven to 350°F .

·         Put the oil in a skillet and heat to medium.

·         When the oil is hot add the chicken to the skillet, one at a time, and sauté to brown all sides, turning using tongs. Then place on a baking sheet. Repeat with each breast.

·         When all the chicken has been browned, place baking sheet, and roast for about 30 minutes or till the internal temperature is 170°F or juices run clear.

To Make the Sauce

·         Add spread to a saucepan and heat to medium

·         Add garlic and shallots and sauté until translucent

·         Add mushrooms to the pan and cook until mushrooms are browned and have released their juices.

·         Add wine and simmer for about 4 minutes.

·         While the wine is reducing, make a slurry by mixing warm water with the cornstarch

·         Add the slurry

·         Add cream and cook, stirring for about 10 minutes or until the sauce has thickened

Pour the sauce over the chicken and enjoy!