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Turkey Wrapped Chicken Roulade

(Gluten Free, Grain Free, Soy Free, Egg Free, Yeast Free)

INGREDIENTS:

4 large chicken breast (free range, hormone/antibiotic free – if
possible)

1/4-1/2 cup spinach/mixed greens

1/4-1/2 cup julienned red bell pepper

1/4-1/2 cup julienned carrots

1 large onion

1 – 1 1/2 cups of shredded marble goats milk cheese

2 cups of unsweetened almond milk

4 cloves of fresh garlic

1/8 tsp of black pepper

1/8 tsp of cayenne pepper

1/4 tsp coriander

1/2 tbsp of braggs soya sauce (Braggs Soya Sauce – NON-GMO’d)

1 tbsp of RAW honey (Dutchman’s Gold RAW Honey)

1/2 tsp of kosher salt

1 tbsp of tapioca flour/starch

12 strips of turkey bacon

1 tbsp butter

1 tbsp of olive oil

 

DIRECTIONS:

STUFFED CHICKEN BREAST

Thaw out 4 large chicken breast (if frozen) in your fridge. (or
purchase fresh).

Pound each chicken breast.

How to pound chicken breast. 


Julienne your red pepper and carrots. I said roughly 1/4-1/2
worth of each. If you have extra no biggy, you can eat the extras
as part of a side dish. 🙂

Then chop up the entire onion. I have only cut half here but cut the entire onion (I like bigger pieces, you can
make them smaller if you want)

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Press your 4 cloves of garlic and place into a bowl/dish. You will need one of the uncooked halves of pressed garlic for the creamy cheese sauce.

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Grab a frying pan and add the 1 tbsp of butter and 1 tbsp of
olive oil to the skillet/frying pan. Heat pan on medium heat.

Then toss in your onions and cook down until
browned/caramelized.

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Once the onions are cooked down, separate half of the cooked
onion and put aside (1/2 will be added to the creamy cheese
sauce).

Now add in your julienned carrots/red pepper and half of the
pressed fresh garlic into the skillet/frying pan (season with
some salt & pepper). Saute until nearly cooked. Do not fully
cook it because it still has to bake in the oven with the chicken.
(I like my veggies soft. Some like them slightly crunchy. It’s up
to you how hard/soft you want them to be).

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Once cooked, start to assemble the carrots, pepper,
spinach/mixed greens and a few sprinkles of goat cheese onto
the chicken breasts that you have already pounded out.

This next part can be a little tricky if you have not pounded your 
chicken thin enough or if you have used smaller chicken breasts. No 
biggy. Just folding it (like you would how a taco looks) it STILL 
works!!! But when thin enough you can really wrap it well.

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You can make it as beautiful as this (but this was my first

attempt…the next time I make it I will do better and add some
prettier pictures. 🙂

chicken+roulade+front


I uses toothpicks to keep everything together. But you can use

cooking twine/string as well.

Here’s a video showing you how.


Because I used toothpicks it was easy then to take the turkey
bacon and wrap it around the stuffed chicken breast..I just
wrapped it onto the the toothpicks that were already there. 🙂

For now…this is the turkey bacon I use.

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No need to over season…the extra flavours will come from the
cheese sauce. (a little bit of black pepper is fine).

Preheat your oven to 325 degrees.

Place stuffed chicken into a glass safe dish. Cook for 25-30 mins.
Place some foil wrap over the dish.

Hahaha…looks like my “Chicken Roulade” has been attacked by a “Porcupine”

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When 25-30 mins are up, remove the foil wrap and cook on 350
degrees for about another 10-15 mins until slightly browned. (you
may need to adjust the time in the oven a bit..everyone’s heat in
their oven is different and your chicken breast may be
smaller/larger/thinner than how I have it.).

When cooked it will look like this.

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While the chicken is cooking in the oven..this is a perfect time to
start making your cheese sauce.

 

CREAMY CHEESE SAUCE

In a blender add your 2 cups of unsweetened almond milk

2nd half of the caramelized onions that you set aside

The remainder of the 4 cloves of pressed garlic (so roughly 2
large garlic cloves)

Roughly 1 cup or so of the shredded marble goats milk cheese

1/8 tsp of black pepper

1/8 tsp (or a wee less) of cayenne pepper

1/4 tsp coriander

1/2 tbsp of braggs soya sauce

1/2-1 tbsp of RAW honey

1/8 tsp of kosher salt

1 tbsp of tapioca flour/starch


MIXING:

Blend everything together.

Then remove the sauce from the blender and add to a
skillet/frying pan and simmer down until thickened (add the
sauce to the same frying pan that the onions, peppers, garlic,
olive oil, butter and carrots were sauteed in).

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Once it has cooked down..slightly browned and thickened add it
back into the blender..and blend until completely smooth.

This is what it looks like when it has been reduced down/thickened.

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If you cannot have dairy, you can remove the cheese and add
more tapioca starch/flour to thicken it possibly. Not sure about
that yet..until I test it.

You can also use my “Kale Chip” sauce which would be divine as
well and completely “DAIRY FREE“. (Kale Chip Sauce)

You can use any form of dairy or dairy substitute you like.

If it happens to be to thick just add a touch more milk/dairy substitute to the
blender to help it along to blend smoothly. It should not be to thin of
a sauce. Light, movable and creamy but not watery!

 The finished dish!!! 🙂

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Here I added some of the left over onions, carrots & peppers.

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Whipped potatoes would also go well with this dish! 🙂

Tapioca flour IS Gluten & Wheat FREE

Tapioca flour is made from the root of the cassava plant, once
ground it takes the form of a light, soft, fine white flour. Tapioca
flour adds chewiness to baking and is a good thickener. Tapioca
flour is an excellent addition to any wheat free kitchen. It’s a
fairly resilient flour, so storing at room temperature is no
problem.

A good link for Wheat & Gluten FREE flours: (Wheat & Gluten Free Flours)

Ps. next time I want to be able to stuff it more…but overall 

extremely tasty! Visually not the best pics…but the

taste/texture was just right! 🙂

(CLICK ON PICTURES FOR LARGER VIEW)

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