Baked chicken roulade with California vegetable medley
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2 boneless, skinless chicken breasts
Herbs (basil, thyme, oregano)
2-3 oz. each of yellow squash, zucchini and eggplant, cut into small cubes
1/2 oz. fresh minced shallots
1/2 oz. fresh minced garlic
Dash of extra virgin olive oil
6 caper berries
1 shot of brandy
Butter to taste
Marinate chicken in salt, pepper and herb mixture. Place on plastic wrap and pound with meat mallet to tenderize.
Prepare stuffing: Saute shallots and garlic with a dash of extra virgin olive oil over medium heat. Add fresh vegetables and capers to taste. Turn frequently. Add a shot of brandy and remove vegetables from heat as soon as alcohol evaporates. Total cooking time should be about five minutes.
Add stuffing to center of chicken breasts, though leave a small amount to top the cooked chicken. Roll the breasts and secure them with a tie or skewer. Bake them for 15 minutes for 375 degrees, cut at a 45-degree angle to make an oblong slice. Serve with cooked asparagus and red peppers.
Add butter to the remainder of the stuffing mix and place on top of the chicken.