Festive Chicken Roulades Topped with Tomato Fresco
1 Tbsp olive oil
2 cloves garlic, finely minced
10 oz fresh baby spinach, cleaned
1/4 cup white wine
4 (4) oz chicken breasts, pounded to 1/4 inch
Freshly ground black pepper to taste
1 cup roasted red peppers, sliced
Tomato Fresco: 4 vine-ripened or heirloom tomatoes, seeded and diced into 1/4 inch cubes
1 small red onion, peeled and finely chopped
About 1/3 cup fresh basil leaves, finely chopped
1 small clove garlic, peeled and finely chopped
1/2 cup red wine or balsamic vinegar
Freshly ground black pepper.
Heat 1 Tbsp of olive oil in a skillet over medium high heat. Add garlic and cook until translucent about 1 1/2 minutes. Add spinach and wine and continue cooking until spinach has completely wilted and all liquid has evaporated. Reserve and let cool. Lay the chicken breast flat, season with pepper. Spread 1/4 of the cooled spinach and 1/4 cup sliced roasted red peppers onto each chicken breast. Then roll the chicken into roulades away from you like a cigar. Wrap the roulades well with plastic wrap making sure to seal the side tightly. Steam or poach the chicken roulades until center reaches an internal temp. of 165° F. Do not boil.
Place the cooked roulades in the refrigerator for at least 4 hrs. or over night. In a mixing bowl, combine the tomatoes, onion, basil, garlic and oil, toss with the vinegar, and season with pepper.
To serve: Remove the plastic wrap and slice the chicken roulades into 1/2 inch rounds making a total of 16 rounds. Arrange roulades on a platter and top with tomato mixture.