Side Pannel
Radicchio and Mushroom Chicken Roulade
Radicchio and Mushroom Chicken Roulade
- Recipe Submitted by ADMIN on 11/12/2015
Category: Mashrooms
Ingredients List
- 2 boneless, skinless chicken breast halves (reserved from Stuffed Noodle Soup)
- Coarse salt
- 1 small head radicchio, cored, leaves separated
- 3 tablespoon(s) unsalted butter
- 2 tablespoon(s) extra-virgin olive oil
- 3 shallots, finely chopped
- 8 ounce(s) shiitake mushrooms, half chopped, half cut into 1/2-inch thick slices
- 1 chicken liver (reserved from Stuffed Noodle Soup), finely chopped
- 1 tablespoon(s) finely chopped fresh sage
- Freshly ground pepper
- 1/2 cup(s) Marsala wine
- 1/4 cup(s) freshly shredded mozzarella cheese
- 10 cipollini or pearl onions, peeled
- 1/4 cup(s) chicken stock (reserved from Stuffed Noodle Soup)
Directions
Oven Temp: 450
1.Using a chef's knife and starting on 1 long side, slice open chicken horizontally, stopping about 1/2 inch before reaching opposite side. Open each like a book, and place between 2 pieces of plastic wrap. Pound with the flat side of a meat mallet to 1/4 inch thick. Refrigerate in plastic until ready to use.
2.Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add 1 tablespoon salt. Add radicchio, and cook 30 seconds. Using a slotted spoon, transfer to ice-water bath to cool. Transfer radicchio to a plate lined with paper towels, and pat dry. Remove tough core from each leaf. Set radicchio aside.
3.Heat a medium sauté pan over high heat. Add 1 tablespoon each butter and oil. Add shallots, and stir. Add chopped mushrooms, chicken liver, sage, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, until liver is no longer pink, 2 to 3 minutes. Add 1/4 cup Marsala, and cook until liquid has evaporated, about 30 seconds. Set aside to cool.
4.Remove top layer of plastic from chicken. Season with salt and pepper. Spread half the mushroom mixture over one breast, leaving a 1/4-inch border. Place 3 or 4 radicchio leaves over mushroom mixture. Sprinkle with half the cheese. Using plastic wrap to lift and guide chicken, roll up; twist plastic at both ends. Repeat with remaining breast. Refrigerate at least 1 hour (up to 3).
5.Preheat oven to 450 degrees. Unwrap chicken bundles; tie with kitchen twine. Season with salt and pepper. Heat 1 tablespoon butter and the remaining tablespoon oil in an 8-inch ovenproof skillet over high heat. Place chicken, seam side up, in skillet. Add cipollini onions. Cook, turning chicken and stirring cipollini occasionally, until chicken is brown on all sides. Add remaining 1/4 cup Marsala and the stock. Cook, swirling pan occasionally, until slightly reduced, about 30 seconds.
6.Cover, and transfer pan to oven. Bake until chicken has cooked through, about 15 minutes. Transfer chicken and cipollini to a plate. Wipe out pan; place over high heat. Add remaining tablespoon butter. Add sliced mushrooms, and cook, stirring, until golden, 2 to 3 minutes.
7.Remove twine from chicken. Thinly slice chicken crosswise, and serve with cipollini and sauteed mushrooms.
1.Using a chef's knife and starting on 1 long side, slice open chicken horizontally, stopping about 1/2 inch before reaching opposite side. Open each like a book, and place between 2 pieces of plastic wrap. Pound with the flat side of a meat mallet to 1/4 inch thick. Refrigerate in plastic until ready to use.
2.Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add 1 tablespoon salt. Add radicchio, and cook 30 seconds. Using a slotted spoon, transfer to ice-water bath to cool. Transfer radicchio to a plate lined with paper towels, and pat dry. Remove tough core from each leaf. Set radicchio aside.
3.Heat a medium sauté pan over high heat. Add 1 tablespoon each butter and oil. Add shallots, and stir. Add chopped mushrooms, chicken liver, sage, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, until liver is no longer pink, 2 to 3 minutes. Add 1/4 cup Marsala, and cook until liquid has evaporated, about 30 seconds. Set aside to cool.
4.Remove top layer of plastic from chicken. Season with salt and pepper. Spread half the mushroom mixture over one breast, leaving a 1/4-inch border. Place 3 or 4 radicchio leaves over mushroom mixture. Sprinkle with half the cheese. Using plastic wrap to lift and guide chicken, roll up; twist plastic at both ends. Repeat with remaining breast. Refrigerate at least 1 hour (up to 3).
5.Preheat oven to 450 degrees. Unwrap chicken bundles; tie with kitchen twine. Season with salt and pepper. Heat 1 tablespoon butter and the remaining tablespoon oil in an 8-inch ovenproof skillet over high heat. Place chicken, seam side up, in skillet. Add cipollini onions. Cook, turning chicken and stirring cipollini occasionally, until chicken is brown on all sides. Add remaining 1/4 cup Marsala and the stock. Cook, swirling pan occasionally, until slightly reduced, about 30 seconds.
6.Cover, and transfer pan to oven. Bake until chicken has cooked through, about 15 minutes. Transfer chicken and cipollini to a plate. Wipe out pan; place over high heat. Add remaining tablespoon butter. Add sliced mushrooms, and cook, stirring, until golden, 2 to 3 minutes.
7.Remove twine from chicken. Thinly slice chicken crosswise, and serve with cipollini and sauteed mushrooms.
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