For those stressful and depressive moments, days filled with suppressed anger and anxiety, I have finally discovered a way to deal with life’s difficult moments, and that’s my friend is cooking. Cooking like baking is therapeutic and now I too starts believing in it, sometimes it helps to fill a void and channelized our energy in a more positive and creative directions, and why not cooking is an art, it invokes the creativity just like an artist and all through food and is certainly not a mindless job. It helps to shift our focus from all the worries (though momentarily) and at the end gives a sense of accomplishment something which I have not experienced from other things.
So when I decided to make this chicken roulade, I was in a very volatile mood, almost blank and with moist eyes I entered the kitchen and started working on it, and slowly I was able to carve out this dish.
I was comfortable with the term roulade as on previous thanksgiving I made a turkey roulade which we enjoyed a lot, so working on similar lines, I tried to adapt the same here, only this time with chicken breast.
Stuffing is very important (at least to me) in a roulade, and this alone can be an important criteria to judge the roulade, flavours should be just right and meat should be tender enough to glide easily through steak knives. For stuffing I had many things in mind but I zeroed upon cubed prosciutto ham, probably inspired from Giada Laurentis shows, I simply adored her quick, easy and fabulous recipes that she is able to churn out in few minutes, and with ham I paired sun-dried tomatoes and spinach which I found to be utterly comfy with it and some walnuts for that crunch.
Roulade is definitely a fancy dish and it alone can perk up the dinner but it needs a sauce or gravy which will complement it perfectly. So this time I decided to go with Alton Brown’s cashew butter sauce and voila it turned out to be perfect choice for the roulade. I never tried my hand in making peanut butter from scratch (and why it is so easily available in any grocery stores), but when I watched him making a cashew butter with such ease I was super impressed and decided to give it a shot. Cashew butter will be a perfect accompaniment for your breakfast sandwiches and add some coconut milk to dilute it and you will get the sauce. See it is so simple, easy and yet delicious.
Just ready with your fork and steak knives to gorge on these prosciutto stuffed chicken roulade with cashew butter sauce.
Recipe: Prosciutto stuffed chicken roulade served with cashew butter sauce
Summary: Chicken roulade is very classy and elegant dish and stuffed with cubed prosciutto and spinach and served with cashew butter sauce gives the roulade a silken and smooth sheen.
- Chicken breast : 4 lb
- For stuffing:
- Vidalia Onions (chopped): 1 large
- Prosciutto (cubed) : 1 packet / 4 oz
- Spinach (chopped) : 1 cup
- Sun dried tomatoes (in olive oil) : 1/2 cup
- Mushrooms (baby bella or porcini) : 1/4 cup
- Walnut chopped : 1/2 cup
- Egg (large) : 1
- Rosemary (chopped): 1 tbsp
- Breadcrumbs : 2 tbsp
- Butter : 2btsp
- For Cashew butter sauce:
- Roasted cashews : 2 cups
- Honey : 2 tbsp
- Olive oil : 1/3 cup
- Salt : 1/2 tsp
- Coconut milk : 3/4 cup
- Paprika : 1/4 tsp
- First prepare the stuffing:
- Heat the butter in a pan and saute the onions, followed by mushrooms till they changes color.
- In a mixing bowl add the sautéed onion and mushrooms followed by rest of the ingredients listed under for stuffing and mix them really well.
- Prepare the roulade :
- Preheat the oven to 400 F.
- Beat the chicken breast to flatten it and also to even out the thickness of the meat.
- Grease and season the chicken breast inside out with oil, salt and pepper.
- Spread the stuffing evenly over the chicken breast and start rolling the breast from one end, tightly like a jelly roll.
- Tie well the chicken breast with your kitchen twine, so that the stuffing does not oozes out while roasting.
- Lightly baste the chicken breast with seasoned olive oil and tuck it into the oven.
- Keep on basting it with oil after every 15 – 20 minutes.
- Roasting for one hour or until done.
- Meanwhile prepare the cashew butter sauce:
- Microwave the honey for 15 seconds and mix it with the olive oil.
- Place the roasted cashew nuts in the bowl of food processor and pulse for 5 seconds.
- While the processor is running, drizzle the honey and olive oil and process until an emulsion is formed and mixture is smooth.
- This will yield approximately 1/2 of cashew butter.
- Whisk the cashew butter, coconut milk and paprika over medium heat, adjust the salt and heat it until warmed through.
- Cashew butter sauce is ready to be served with chicken roulade.
- Take out the roasted chicken breast from the oven and leave for 10 minutes before slicing them.
- Serve the prosciutto – spinach stuffed chicken roulade with cashew butter sauce.
Preparation time: 30 minute(s)
Cooking time: 1 hour(s) 30 minute(s)
Number of servings (yield): 3
Culinary tradition: USA (General)
Recipe courtesy : Alton Brown’s cashew butter sauce
You can serve the chicken roulade with your choice of bread, we had it with butter-basil- garlic orzo, and if you are not comfortable with ham then you can skip it altogether and slightly increase the amount of mushroom in the recipe.
Cashew butter sauce perfectly matched the roulade and gives a silky sheen and hint of fresh rosemary was wafting through out my kitchen.
Do you too find cooking to be therapeutic ? What you did on your not-so-good days ?
Have happy days ahead