Basil Chicken Roulade - cooking recipe

Ingredients

5 (6 ounce) boneless skinless chicken breasts
2 cups chopped spinach
1 cup chopped fresh basil
2 tablespoons fresh lemon juice
1/4 cup chopped onion
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
6 cups chicken stock (broth)
1 cup Chardonnay wine or 1 cup similar white wine

Preparation

Place one chicken breast between pieces of plastic wrap and gently pound with mallet. Try to shape it as much like a rectangle as possible, about 1/4\" thick. Follow the same procedure with 3 more breasts. Set aside.
Chop the last breast into 1\" chunks.
Place the spinach, basil, lemon juice, onions and garlic into a food processor. Pulse to chop. Add the chicken chunks, salt and pepper and continue to puree until the mixture becomes thick. Add a small amount of chicken stock if needed for moisture.
Spread 1/4 of the chicken mixture in a thin layer on each chicken breast. Fold the breast over the chicken mixture into roll-ups (roulades). Wrap the roulades in cheesecloth or plastic wrap and tie with string on both ends. Cheesecloth is preferable for tender, juicier chicken.
Place chicken stock into a medium pot and bring to boil. Add the wine and roulades. Simmer for 15 minutes or until a thermometer inserted to center of chicken breast reads 180\u00b0F Remove from liquid.
Reduce a few cups of the cooking liquid by half.
Remove the cheesecloth or plastic from the chicken and slice on the bias to create oblong pieces. Serve 1 roulade per person with the reduced liquid spooned over the slices.