Lexi Martone

Cauldron Cookbook: Spinach & Artichoke Chicken Roulade

November 8, 2017 0 Comments

I feel like I’m always on a hunt for some sort of seemingly ordinary ingredient that everyone else thinks is strange. Duck breast, squid ink, some micro greens.. I didn’t think I was asking for too much but apparently I am.

 

So the micro greens. They’re the perfect finishing touch for almost every dish… mainly because they just add some color and make everything look pretty. Ive been to what feels like every damn grocery store on Long Island and it’s as if I was looking for a mystical rainbow unicorn when I ask for them.

After some online research, turns out growing your own is usually the best bet. Usually being the key word here. Lets just say gardening isnt my forte. I’ve killed all 4 of my basil plants and my micro green plant suffered the same fate. I mean I tried.. I really did. I even bout black skull planters and everything.

Turns out, Whole Foods has micro greens! Who knew…

And not just 1 type… lots and lotssss of them. Arugula,, bok choy mustard greens, kale, pea shoots, broccoli, sunflower greens… honestly, I didn’t even know there were that many types. I just wanted some little green leaves. I bought a bunch and they pretty much all taste the same.. so if you have one, you have them all.

 

While I was there I took a little stroll around the produce section to see if there were any other obscure vegetables I could experiment with. Low and behold, sunchokes!.. or Jerusalem artichokes.. whatever you wanna call them. I’ve seem them used a bunch of times but never found them in stores or actually tasted them. I assume they had a similar flavor profile to an artichoke so I picked up some of those too. What goes great with artichokes? spinach… and usually lots of cheese and some chips but we skipped those 2 for now and stuffed it inside some chicken.

So the best part of this recipe…. I GOT TO USE MY SOUS VIDE. I just wanna sous vide everyyyythang. Literally it is the best invention on Earth. If you don’t have a sous vide you’re doing life wrong. I cooked them at 150°F for 2.5 hours and then seared them up to brown the outside.

So what the hell is the rest of the shit on the plate you ask? Sunchoke and carrot purees, grilled leeks, and sautéed chanterelles…. and the micro greens.. duh.
I’ve also been thinking puree drips should just be my signature plating technique. I mean it just screamsss “Lexi.” Everytime I put some drippys on a plate it just makes me happy…or on my nails.. or on cupcakes.. basically if there’s slime drips I’m in. Mike actually asks for “more slime” when he’s ready for round 2 because most of the time he doesn’t know what the hell he’s eating. So thats my little thought of the day… I'

Spinach & Artichoke Chicken Roulade

Yield: 2

Spinach & Artichoke Chicken Roulade

Ingredients

  • 2 Chicken breasts, butterflied pounded thin
  • 5 artichoke hearts
  • 3 cups spinach
  • 2 cloves garlic minced
  • 1/2 cup white onion, diced
  • olive oil
  • salt
  • pepper
  • 4 black peppercorns
  • 2 bay leaves
    For the Sunchoke puree
  • 1 lb sunchokes, peeled and chopped
  • olive oil
  • salt
  • pepper

Instructions

    For the chicken
  1. Trim and clean artichoke stems. Add to a small pot of boiling water with black peppercorn and 2 bay leaves and a pinch of salt. Cook until tender. Let cool and dice.
  2. Blanch spinach leaves until just wilted.
  3. Heat a skillet with olive oil and onions. Salute until onions are soft. Add spinach, artichoke hearts and garlic and sauté until heated through. Season to taste with salt and pepper. Set aside to cool.
  4. Place chicken breast on a piece of plastic wrap. Season with salt and pepper. Add filling across the center and roll the chicken into a log.
  5. Wrap tightly in plastic wrap and make sure ends are twisted tightly. Cover with a 2nd piece of plastic and repeat. Tie the ends and cut off excess plastic wrap.
  6. Sous vide at 150F for 2.5 hours.
  7. Heat a skillet with a little olive oil and brown chicken on all sides.
  8. Let rest for about 10 min. Slice.
    For the puree
  1. Boil sun chokes with 1 bay leaf and a pinch of salt. Cook until tender.
  2. Add to food processor and blend. Drizzle in olive oil until desired consistency. Season to taste with salt and pepper. Pass through a sieve.
http://leximartone.com/cauldron-cookbook-spinach-artichoke-chicken-roulade/
m off to paint some nails.

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