Chicken Roulade with Apple Vinaigrette
Two 5-oz. chicken breasts
4 leaves fresh spinach
4 slices prosciutto
4 oz. brie cheese
Granny Smith Apple Vinaigrette
Heat oven to 350 degrees. Trim any excess fat from boneless, skinless breasts.
Place each piece of chicken between pieces of plastic wrap and pound with tenderizer or other object until uniformly 1/4 inch thick.
Place 2 leaves of fresh spinach on each breast, then top spinach with 2 slices of prosciutto on each chicken piece. Cut brie into 6 slices.
Place 3 slices on each breast, directly on prosciutto.
Roll breasts up, making sure stuffing remains inside. Secure with moistened toothpicks. Bake chicken about 9-10 minutes, or until done.
Serve with Granny Smith Apple Vinaigrette (recipe below).
Granny Smith Apple Vinaigrette
1 Granny Smith apple
1/2 cup white vinegar
1/2 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. black pepper
1 cup vegetable oil
1/4 cup apple juice from concentrate
In juicer or food processor, liquefy peeled and cored apple (may take about 2 minutes). Use strainer to recover only juice from this mixture; set aside. In small mixing bowl, add vinegar, mustard, salt and freshly ground pepper. Slowly add vegetable oil in steady stream; whisk until emulsified. Slowly add juice from apple and juice from concentrate while continuing to whisk. Refrigerate until ready to use. Shake well before using.
Serves 2.
From Maxwell’s on the Bay, Naples
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