Cold Chicken and Artichoke Rolls with Red Bell Pepper Coulis
Cold Chicken and Artichoke Rolls with Red Bell Pepper Coulis
Ingredients
- 4 skinless and boneless chicken breasts
- 1/3 cup (75 ml) oil-packed sundried tomatoes, drained and chopped
- 2 jars 12 oz (340 ml) oil-packed artichoke hearts, drained and chopped
- 1 1/2 cups (375 ml) grated caciocavallo cheese, or other Italian Asiago-type cheese
- 1/2 cup (125 ml) grated Parmesan cheese
- 2 tablespoons (30 ml) parsley, chopped
- 1 egg
- Salt and pepper
- 3 red bell peppers, halved and seeded
- 1 1/2 teaspoons (7.5 ml) Dijon mustard
- 6 tablespoons (90 ml) chicken broth
Instructions
- In a bowl, combine all the stuffing ingredients. Season with salt and pepper. Set aside.
- With the rack in the middle position, preheat the oven to 190 °C (375 °F).
- Cut each breast in half horizontally, without cutting completely through and open like a book. Season with salt and pepper on both sides.
- 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.
- Bake for about 1 hour and 15 minutes or until a thermometer inserted in the centre of the roll reads 82 °C (180 °F).
- Remove from the oven. Let cool. Place the roulade in the refrigerator overnight.
- The next day, remove the roll from the aluminum foil. Slice carefully with a serrated knife. Serve with red bell pepper coulis.
Cold Chicken and Artichoke Rolls with Red Bell Pepper Coulis