Chicken Rolls With Roasted Cauliflower - cooking recipe

Ingredients

None None FOR THE ROASTED CAULIFLOWER
1 small cauliflower (about 2 1/4 lbs)
1 cup chicken stock
1 clove garlic
4 sprigs fresh lemon thyme
2 tbsp olive oil
None None FOR THE CHICKEN ROLLS
3 tbsp butter
2 medium leeks, white part only, finely chopped
1/2 cup dry white wine
1 None egg, separated
2 tsp fresh lemon thyme leaves
4 None boneless skinless chicken breasts
2 tbsp olive oil
1 cup verjuice
2 tsp cornstarch
1 tbsp Dijon mustard
1 cup chicken stock
2 cups firmly packed trimmed watercress sprigs

Preparation

For the roasted cauliflower, preheat the oven to 425\u00b0F. Cut the cauliflower into 3/4 inch-thick slices. Place in a parchment paper-lined medium baking dish, overlapping the slices slightly. Pour the stock into the dish. Sprinkle garlic and thyme over the cauliflower; drizzle with oil. Roast, uncovered, for about 20 mins or until the cauliflower is lightly browned and tender.
For the chicken rolls, melt the butter in a medium skillet on medium heat. Cook the leek for about 20 mins stirring occasionally, until soft. Stir in the wine and bring to a boil. Reduce the heat to low; simmer, uncovered, until the liquid has evaporated.
Transfer the leek mixture to a medium bowl; cool. Stir in the egg yolk and thyme. Whisk the egg white in a small bowl until foamy and fold it into the leek mixture. Season to taste.
Using a meat mallet, gently pound the chicken, one piece at a time, between sheets of parchment paper or plastic wrap to 1/4-inch thickness.
Spoon 1 tbsp of leek mixture onto each piece of chicken. Carefully roll the chicken, from the long side, to enclose the filling. Tie with kitchen string at 3/4 inch intervals.
Heat the oil in the same skillet on medium-high heat. Add the chicken to fit snugly in the pan. Cook, turning the chicken until browned all over. Add the verjuice and bring to a boil. Reduce the heat to low; simmer, covered, turning the chicken occasionally, about 10 mins or until the chicken is cooked.
Meanwhile, blend the cornstarch with 1 tbsp water in a small bowl until smooth.
Remove the chicken from the pan and cover to keep warm. Whisk the mustard, cornstarch mixture and stock into the pan juices; whisk on medium heat until the sauce boils and thickens slightly. Reduce the heat to low; simmer, uncovered, until the sauce is reduced by half. Season to taste. Strain the sauce into a medium bowl.
Serve the sliced chicken with cauliflower, sauce and watercress.