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Monday, November 16, 2015

Artichoke Heart and Sun-Dried Tomato Chicken Roulades






Course Main Dishes
Prep. Time 15 mins
Cooking Time 10 - 15 mins
Yields 4 servings

Salt
Pepper
4 chicken cutlets
Flour
Butter
White wine (optional)

Artichoke Heart and Sun-Dried Tomato Filling:
1/3 cup (75 ml) chopped artichoke hearts
1/3 cup (75 ml) chopped sun-dried tomatoes
1/2 cup (50 g) grated Canadian Gruyère cheese
1/3 cup (75 ml) chopped fresh basil
Juice of one-half lemon
1/2 tsp (2 ml) ground coriander
Salt
pepper


Instructions
 
Salt and pepper cutlets to taste. Cover cutlets with wax paper and pound with meat mallet to thin down and to widen. Spread each cutlet with thin layer of Artichoke Heart and Sun-Dried Tomato Filling and roll up. Secure with toothpick.

Sprinkle each cutlet with flour. In skillet, cook rolls in butter, until golden brown. Pour wine in skillet while scraping bottom with spatula, if using, and sprinkle over roulades.

Serve immediately with green beans and fresh pasta.

Artichoke Heart and Sun-Dried Tomato Filling:
In bowl, mix all ingredients. Season to taste with salt and pepper. Set aside.

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