PORTSMOUTH, NH (NEWS CENTER) -- The Portsmouth, NH fire department shares their version of a chicken roulade!
Boneless Chicken Breasts - one per person
Baby Spinach Leaves
Finely Chopped Shallots - about 1 tbsp
Finely Chopped Garlic - about 1 tbsp
Butterfly each chicken breast and pound out with a meat tenderizer. Lay out spinach leaves, sundried tomatoes and the goat cheese along the chicken. Use as much or little of the ingredients as you like. Tightly roll the chicken and use toothpicks to hold it together.
Heat oil in a skillet and brown the chicken on all sides. Then bake at 350 degrees for about twenty to thirty minutes, depending on the size of the chicken. The iternal temperature should be 160 degrees or the juices running clear when the chicken is done cooking.
While baking, the mustard sauce can be prepared. Using the same skillet that the chicken was browned in, add about 1/4 cup of cooking wine to loosen up any chicken bits remaining. Add shallots and let cook for about a minute. Add garlic and again, let cook for about a minute. Add in about 2-3 tbsp of dijon mustard per chicken breast and cover with about 3/4 cup of heavy cream. Quickly stir together and keep stirring until sauce starts to thicken. Add more or less of each ingredient to your taste.
Spoon sauce over chicken. This meal is complimented well with grilled asparagus and rice pilaf.