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

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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

salt

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

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