How to Cook Chicken Roulade With Spanish Romesco Sauce

Serves: 2

Preparation time: 30 mins

Cooking time: 30 mins

Ingredients needed to make Chicken Roulade With Spanish Romesco Sauce:

For the chicken roulade:

• 2 large chicken breasts, skinned
• 10 oz white mushrooms, sliced
• Large handfuls of fresh spinach leaves
• 1 garlic clove, chopped
• 4 unsmoked bacon, diced
• 1 tbsp groundnut oil
• Salt and freshly ground black pepper to taste

For the sauce:

• 2 medium red peppers
• 1 red chilli, diced
• 1 tbsp ground almonds
• 1 tbsp ground hazelnut
• 7 oz canned plum tomatoes, chopped
• 2 garlic cloves, diced
• 1 tsp salt
• 2 tbsp red wine vinegar
• 3 ½ fl oz extra virgin olive oil

Cooking instructions for Chicken Roulade With Spanish Romesco Sauce:

• To cook the romesco sauce, warm up your grill to maximum temperature setting.
• Poke the bell peppers with a fork and arrange them on the grill rack.
• Grill the while turning them from time to time, so that its entire skin is charred and blistered.
• Remove from the grill and wrap them with a  cling film right away; set aside for about 5 minutes or until it is cold enough to handle.
• Peel off the skins, core the peppers and remove their seeds; set the pulp aside.
• Drizzle a tbsp of olive oil in a frying pan and heat it over moderate flame.
• Throw in the garlic as well as the chilli to it, stir-fry for a couple of minutes or until they turn golden and give out a piquant aroma; don’t let them brown.
• Empty the can of chopped plum tomatoes over them and heat the mixture for about 5 minutes, breaking them down with the spatula at the same time.
• Stir them well together and cook until they blend into a thick sauce.
• Pour the mixture into a food processor and stir in the bell pepper flesh.
• Drizzle rest of the olive oil over them, along with salt and a splash of vinegar.
• Pulse into a smooth puree and whisk in the ground nuts; set aside.
• To make the chicken roulade, warm up your oven to 400 degrees F.
• Place the chicken breasts on cling film and cover it with another cling film.
• Flatten them out with a meat mallet until they become much thinner, about ¼’’ thick.
• Peel off the cling film and rub the seasonings all over the meat.
• Pour groundnut oil in a skillet and heat it over moderate heat.
• Add the mushrooms and stir fry for a minute before stirring in the garlic.
• Continue to stir-fry the mixture for about 2 minutes or until the mushrooms are partially cooked; remove from heat and cool slightly.
• Spoon the above mixture over each chicken breast and spread them evenly.
• Place the spinach leaves on top and roll each breast firmly.
• Wrap each roll with a couple of bacon slices and arrange them in a pre-greased baking tray.
• Grill in the oven for about 20 minutes or until they are cooked through.
• Slice the chicken roulade into thick rounds and spoon the romesco sauce over it.
• Serve and enjoy!

Image credit: Wikimedia Commons

Last Updated on January 7, 2013 by