Chicken Roulade Stuffed with Mushroom Wilted Arugula and Shallots

So I have to tell you folks, coming up with different ways to cook foods and present them in a new way is actually pretty difficult.  I mean there are 987,342,234 and 1 recipes out there on how to cook chicken.  I do my very best to not cook it the same way that often here (as chicken is a household favs of ours) but often when time isn’t on our side we fall back on our “old reliable recipes” that are tried and true.  There’s nothing wrong with that but you know me, I need to do different.  I like a variety and with running TKW I love to experiment and share it with you – flops and all.  I mean we all need to learn from our mistakes so if I can share a “Hey don’t do this because you’ll set the smoke alarm off… again” I’m going to do it.

However this dish was one of those dishes where I found I actually had time to make new and really play around.  See Mr. Fantabulous was in between feedings.  LOL  He already had dinner #1 (pre-workout) and wouldn’t be home for about 2 hours for dinner #2 (post-workout) therefore I had the ENTIRE HOUSE TO MYSELF (awesome TYVM) and I could play around with dinner.  So if it turned out horribly I had enough time to pitch it and whip him up pasta (Hey.. mama didn’t raise no fool here!  ALWAYS have a back up plan!).  Now see Mr. Fantabulous will eat almost all veggies but if I put a salad in front of him as dinner you would have thought I punched him in the face!  Salad is a pre-meal and not real food.  It’s “prep-work” for your jaws!  Well lately I’ve been on this massive arugula kick.  With it being super healthy for you I’ve been trying to incorporate (okay sneak it into his foods) as much as I can.  Having just bought another 5 pounds of it (I go through that much about every 2 weeks) I had to use it up.  Since I had chicken breasts already thawed and butterflied I figured I’d give them type of stuffing. Normally I’d just bake it for Chicken Parmesan, saute it and then bake in bbq sauce or grind it up for chicken sliders but I was tired of that stuff. Thusly I stuck my head in the fridge and started pulling stuff out.

This dish just flowed together so perfectly. I got to incorporate a TON of arugula (which he had no clue what the green stuff was but loved it), use up those gorgeous crimini mushrooms I had nestled in the fridge and take out a ton of frustrations when I beat the living crap out of that bird with my meat tenderizer. LOL Seriously, click on the link!  That’s the one I have and literally like the size of Thor’s hammer!  *sigh Thor!!!♥

Honestly though I couldn’t have asked for a more perfect rolled chicken. It was super juicy and moist. That filling of the wilted arugula, sautéed mushrooms and shallots was pure bliss! And that pan sauce! Oh dear LORD that pan sauce! God I loved it! Okay yeah, I’m going to boast a bit.  The presentation is gorgeous!  This will seriously look like you took all day to make it when you serve it to your guests!  I ended up serving this with creamy mashed cauliflower (again he had no clue that it wasn’t potatoes so Shhhh!!!), steamed snow peas and  fresh bread.

When Mr. Fantabulous got home from the gym and was starving for dinner #2 I was standing there literally beaming, anxiously awaiting to serve him this. It was like I was presenting him a report card where I got all A’s! I was positively glowing. Yeah I know, I dorked out but so what!  I was so proud of this dish.  A dish that literally didn’t exist until a few hours ago.  I love it when I get an idea in my head and the end result is even better than what I had imagined! And yes the taste!  Oh lord the taste!  Like look in those pics.  The first slice you see is a cut slice, right?  Perfect edges.  Ever stop to think “Hey what about that first cut?  That first piece?  Where’s it at?”  Yeah.. that puppy was in  my belly!  That got dipped in the pan sauce and seriously I HAD to walk away from it otherwise she was a goner and Mr. Fantabulous was eating pasta for dinner *grin*

So as he sat at the table and saw the presentation he actually said “Wow honey, this looks gorgeous! Did you get pictures? I mean this looks professional!” Now to me, that type of comment, when I know it’s sincere just brings tears to my eyes.  That’s ULTIMATE!  We all try to make not only delicious food but in doing this, this website and all of my TKW stuff, you need to make it visually appealing as well.  Now by the pictures I hope you can see just how amazing this is.  But the proof is in the tasting!  Now I’d offer you some buttttttttttt… yeah, we ate the ENTIRE roulade in one setting!  You be the judge!

Chicken Roulade Stuffed with Mushroom Wilted Arugula and Shallots

• Author: The Kitchen Whisperer

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Ingredients

• 4 skinless, boneless chicken breasts (about 2 pounds)
• 2 teaspoon Kosher salt
• 2 teaspoon freshly ground pepper
• 1 teaspoon thyme
• 2 cups sliced crimini mushrooms
• 1 teaspoon garlic
• 1 medium shallot, cut small
• 5 cups arugula
• 1 teaspoon Worcestershire sauce
• 1 tablespoon avocado oil (can use extra virgin)
• 2 tablespoon butter
• 2 cups low-sodium chicken broth
• 2–3 tablespoon cream (optional)

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Instructions

1. Preheat oven to 450°F. In a skillet over medium heat add the oil until it shimmers and gets warm. Add in the mushrooms and shallots. Cook for 5-6 minutes or until the mushrooms have released their liquids and start to lightly brown. Add in the garlic, stir and cook for 1 minutes. Add in the arugula (may have to add in batches) and gently stir to wilt. Once it’s all wilted add in 1 teaspoon salt, 1 teaspoon pepper and 1/2 teaspoon thyme. Remove from the heat and mix. Transfer the mixture to a strainer (save the liquids for a pan sauce) and allow to drain.
2. Halve chicken breasts horizontally, keeping 1 long side attached; open halves like a book (butterfly). Pound breasts until 1/4″ thick. Equally divide the mixture along the lower third of the breast, maintaining 1/2″ border. Roll up chicken lengthwise and tie with kitchen twine. Repeat with remaining chicken breasts.
3. Heat 1 tablespoon butter and oil in a large heavy ovenproof skillet. Add roulades and cook until browned on all sides, 8-10 minutes. Transfer skillet to oven and bake until a thermometer inserted into center of roulades registers 165°F, 7-8 minutes. Transfer chicken to plates, lightly tented with foil and let rest for 10 minutes.
4. Set skillet over medium-high heat and melt remaining butter. Scrape up the bits at the bottom of the pan with a wooden spoon. Add in the chicken stock, salt, pepper and thyme, bring to a boil. Simmer until liquid is thickened and reduced, 10-12 minutes. Whisk in the cream for a more cream-based sauce.Adjust seasonings. Cut the twine off of the chicken, slice into 1/2” slices and drizzle with sauce.

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