POULET ROULADE WITH TARRAGON SAUCE


 

S.no

Ingredients

Quantity

1

Chicken breast

4 no

2

Spinach

750 gms

3

Garlic( chopped)

50gms

4

Blue cheese

200gms

5

Milk

500ml

6

Flour

40gms

7

Butter

40gms

8

Tarragon

50gms

9

Shallots

1no

10

Salt and white pepper

taste

 

Method:

1) Cut chicken breast in butterflies and flatten with hammer, sprinkle salt and pepper.

2) Clean and cut the spinach, blanch and drain, refresh, squeeze out all the water, chop very finely, sauté in butter and garlic.

3) Take a chicken breast, spread a layer of spinach on it, then cover with blue cheese, now roll the chicken and tie on both ends with thread to maintain shape.

4) Sear on all sides to seal juices, place in a tray, pour stock and put in the oven to cook(180°c) – 15 minutes or till done, cut into roundels .

 

For the sauce:

Sauté shallots in a pan add tarragon leaves, add the white sauce, season with salt and pepper, cook on fire without boiling, pour over chicken and serve

 

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