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Stuffed Chicken with Salsa Verde

586 Stuffed Chicken with Salsa Verde
Surprise your family with a delicious slice of Mario's amazing chicken roulade with green sauce!
skill level
Easy
time
30-60min
servings
8
cost
$
Contributed by :
Surprise your family with a delicious slice of Mario's amazing chicken roulade with green sauce!
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ingredients
  • 2 Whole; attached/double Chicken Breasts (boneless; skin-on)
  • Salt and Freshly Ground Pepper
  • Extra Virgin Olive Oil
  • 1/2 pound Turkey Sausage
  • 1/4 pound Ramps (chopped)
  • 1/4 pound Peas
  • 1 cup Torn Bread (about 1/2-inch pieces)
  • 2 Eggs
  •   
  • Salsa Verde
  • 1/2 cup Fresh Parsley Leaves
  • 1/4 cup Fresh Fennel Fronds
  • 1/4 cup Fresh Mint Leaves
  • 1/4 cup Fresh Chervil
  • 2 tablespoons Capers (drained)
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Crushed Red Chile Flakes
  • 1/2 cup Extra Virgin Olive Oil
  • Salt and Freshly Ground Pepper
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 Whole; attached/double Chicken Breasts (boneless; skin-on)
    Pound out the Chicken to an even 1/2-inch thickness. Preheat oven to 425°F.
  • 2
    Extra Virgin Olive Oil
    Salt and Freshly Ground Pepper
    1/2 pound Turkey Sausage
    1/4 pound Ramps (chopped)
    1/4 pound Peas
    In a large sauté pan over medium-high heat, add a few tablespoons of Olive Oil and the Turkey Sausage. Brown the meat, crumbling as it cooks and seasoning generously with Salt and Freshly Ground Pepper. Add the Ramps and cook until softened. Add the Peas, cook for 30 seconds, remove from heat, and allow to cool slightly.
  • 3
    1 cup Torn Bread (about 1/2-inch pieces)
    2 Eggs
    Turkey mixture
    pounded Chicken
    Add the Breadcrumbs and Egg to the Turkey mixture and mix until combined. Season the Chicken generously with Salt and Freshly Ground Pepper. Spoon mixture over the Chicken and roll up the Chicken, securing with butchers twine every inch. Transfer to oven and cook until meat registers 160°F when measured with a meat thermometer (about 30 to 40 minutes). Allow Chicken to rest 10 minutes before carving.
  • 4
    1/2 cup Fresh Parsley Leaves
    1/4 cup Fresh Fennel Fronds
    1/4 cup Fresh Mint Leaves
    1/4 cup Fresh Chervil
    2 tablespoons Capers (drained)
    1 tablespoon Dijon Mustard
    1 tablespoon Crushed Red Chile Flakes
    1/2 cup Extra Virgin Olive Oil
    Salt and Freshly Ground Pepper
    Meanwhile, combine all of the Salsa Verde ingredients in a food processor. Pulse until a chunky paste is formed. Check seasoning, adjusting as needed.
  • 5
    Using an electric slicer or very sharp knife, cut the Chicken into disks. Serve drizzled with Salsa Verde.

    Helpful Tips:
    1. Ramps are only available during a 6 to 8 week windows during the year.
    2. After cooking in the oven for 30-40 minutes allow the dish to rest for 8 minutes.
    3. Pound out the chicken to an even half-inch thickness.

 
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