Chicken Roulade Stuffed With Prosciutto, Spinach And Sun-Dried Tomatoes With White Truffle Potatoes Recipe

More from this source
Food Network
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 6 servings

1/4 cup red wine

3 to 6 whole eggs, as needed

Freshly ground black pepper

2 cups Italian flavored breadcrumbs, or as needed

4 medium to large potatoes, peeled and cut into chunks

1 liter canola oil

24 pieces sun-dried tomatoes

2 cups beef stock

2 cups all-purpose flour, or as needed

White truffle oil, to taste (2 or 3 tablespoons)

1 teaspoon chopped garlic

6 (6-ounce) boneless chicken breasts, skin on

6 slices prosciutto ham

1/4 cup tomato puree

1 cup demi-glace (brown sauce)

1 teaspoon chopped fresh thyme leaves

1/2 bunch chives, chopped


1/2 stick (4 tablespoons) unsalted butter, plus 1 tablespoon for potatoes

18 leaves fresh spinach

1 to 2 cups half-and-half, as needed

You might also like

Walnut-Stuffed Chicken Roulades
Whole Living
Chicken Roulades Stuffed With Goat Cheese & Sun...
Fine Cooking
Tomato, Basil And Feta Stuffed Zucchini
Tokyo Terrace
Tex-Mex Stuffed Sweet Potato Skins
Pamela Salzman
Squash Blossoms Stuffed With Goat Cheese, Corn...
The Year In Food
Stuffed Taco Potatoes
Framed Cooks
Grape Leaves Stuffed With Rice And Herbs
Cat Cora
Cheese-Stuffed Meatballs Recipe
Food Republic
Oreo Stuffed Chocolate Chip Cookies Recipe
Where Women Cook
Couscous And Feta-Stuffed Peppers
smitten kitchen