This is a new recipe developed while feeling giddy about the youthfulness of Spring. This season somehow evokes a feeling of fresh yet soft and creamy food. But not too heavy. Which is why in this particular recipe I went with milk instead of the heavy cream to cook with. This delightful dish is light and milky, satiny and succulent and when sliced, look not only appetizing but also attractive.
I made this for my client 2 weeks ago and this was one of his favorite dishes. So I thought this would be great to include in my new post. Hopefully I will include 1 thing per week that I make.
This dish is delicious and satisfying, it’s one of those one dish meals that has everything included in a small scolding hot ceramic dish. The milk in this dish acts as a braising liquid with the sherry and the chicken stock. The potatoes are cooked gratin style and acts as a sponge, soaking up all the delicious goodness from the juicy chicken and aromatics.Roulade of Chicken with Spinach Feta and Walnuts atop a Potato and Milk Gratin ( will serve 2-4) 2 Chicken Breasts butterflied and pounded to an even thickness 1/4 inch thickness 1 1/2 C. Roughly chopped Spinach 1/3 C. Course chopped walnuts (optional) 1 1/2 C. Sliced Red Potatoes or Sliced larger Fingerlings 1/4 C. Diced Onions 1/4 C. Diced Leeks 1/4 C. Diced Celery 3 Sprigs of fresh Thyme 1 C. milk 1/4 C. Sherry (White wine can easily be substituted) 4 T. of butter 1 C. Chicken Broth Salt and Pepper to taste
Directions:Preheat oven to 375 degrees. Begin with butterflying your chicken breast. It might have to take you up to 2 times to butterfly one chicken breast depending on how thick they are. Pound them into an even thickness (not too thin) about 1/4 inch thick and season the breast inside well with a bit of salt and pepper. Roughly chop your spinach, crumble your feta, coarsely chop your walnuts. Sprinkle all these items in a single layer on the cut and butterflied part of the chicken breasts. Be sure to leave room at the end about 1 inch so that the filling does not fall out. Get some kitchen twine and tie your bundle neatly. Then lightly season the outside of your bundle with some salt and pepper In a 8×8 inch glass or ceramic baking dish (or a baking dish of your choice), lightly butter the bottom and sides. Using a mandolin (if avail) begin to slice your potatoes to an 1/8 of an inch thickness. Dice your leeks, celery and onions in small dices. Heat your sauté pan and add a bit of olive oil. Reserve 2 sprigs of Thyme and. Add your carrots, onions leeks and 1 thyme sprig. Sweat till onions are slightly translucent. Douse with Sherry and let come to a boil. Combine the rest of the liquids – Milk, broth and add this to your sauté pan. Season with salt and pepper. In your baking dish add a layer of the liquid/mixture. Reserve about 80 percent of it to cover the rest of your chicken. Add a layer of the potatoes as you would a gratin season with a light sprinkling of salt a pepper. Lay your chicken atop the potatoes and now add the rest of your cooking liquid. If you have any left over potatoes just lay them around. Lay your butter atop the chicken with a sprig of thyme on each breast and bake. Bake covered at 375 for about 30 minutes.