Cold Chicken and Artichoke Rolls with Red Bell Pepper Coulis

Instructions

1. 1

   In a bowl, combine all the stuffing ingredients. Season with salt and pepper. Set aside.

2. 2

   With the rack in the middle position, preheat the oven to 190 °C (375 °F).

3. 3

   Cut each breast in half horizontally, without cutting completely through and open like a book. Season with salt and pepper on both sides.

4. 4

   On a large sheet of aluminum foil, lay the chicken breasts side by side, overlapping all ends to form a large square. Cover with the stuffing mixture and roll the meat with the help of the aluminum foil to form a tight roll. Carefully seal with the foil on top of the roulade. Place on a baking sheet.

5. 5

   Bake for about 1 hour and 15 minutes or until a thermometer inserted in the centre of the roll reads 82 °C (180 °F).

6. 6

   Remove from the oven. Let cool. Place the roulade in the refrigerator overnight.

7. 7

   The next day, remove the roll from the aluminum foil. Slice carefully with a serrated knife. Serve with red bell pepper coulis.