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Siga a nuestro chef de la escuela culinaria por Internet mientras le muestra come hacer una pechuga rellena. Esta receta fácil de la cena es un ganador entre semana!

PECHUGA RELLENA RECIPE: http://www.escoffieronline.com/prepar...

Ingredients
4 6-8 oz chicken breasts
1 quart chicken stock (for poaching)
4 oz Boursin cheese
8 slices of prosciutto ham
16 leaves fresh spinach
16 pieces of sun-dried tomatoes
1 sprig of fresh thyme (chopped)
1 large portabella mushroom sliced
4 garlic cloves, minced
½ cup white wine
½ cup chicken stock
2 tbsp lemon juice
2 tbsp whole butter
4 tbsp olive oil
Salt & pepper

Preparation
1. Lay a long piece of plastic wrap over your cutting board. Place chicken breast on the covered cutting board with enough space between them; cover the chicken breast with another piece of plastic wrap. Pound chicken breast into a single thin piece.
2. Season chicken breast with salt and pepper, layer 2 pieces of prosciutto on each chicken breast, divide the cheese between the chicken breast, and add 4 leaves of spinach, some sun-dried tomatoes and portabella mushrooms.
3. Place a small piece of plastic wrap over the cutting board, roll each chicken breast and tighten the ends with the plastic wrap.
4. Add the chicken stock to a pot, bring to a simmer and poach chicken breast for 15 minutes.
5. Remove chicken breast from plastic wrap. Add 2 tbsp of olive oil to a sauce pan and brown chicken breast.
6. Add the rest of the oil to a sauce pan, add the minced garlic, sautéed for one minute and add white wine, reduce the wine by half and add the chicken broth, lemon juice. Thicken the sauce with the whole butter; add fresh thyme, seasoned with salt and pepper.
7. Slice chicken roulade into slices and serve with the garlic wine sauce.

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