CHICKEN ROULADE WITH RAINBOW PEPPER SAUCE

CHICKEN ROULADE WITH RAINBOW PEPPER SAUCE image

Yield Makes 4 servings

Number Of Ingredients 14

4 Chicken Breasts, boneless & skinless
8 oz. Shrimp (41/50) peeled & deveined
8 oz. Fresh Spinach
4 Sun Dried Tomatoes
3 Tbs. Butter
1/2 tsp. Cayenne Powder
1 Tbs. Fresh Basil, chopped
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Green Bell Pepper
6 Tbs. Garlic, minced
6 oz. Heavy Cream
2 Olive Oil
Flour, for dredging

Steps:

For the Pepper Sauce: Baste Peppers with 1 Tbs. Olive Oil. Place in a roasting pan and season with Salt and Pepper. Roast at 475°F until skins have blackened, about 12 minutes. (Or roast over open flame to blacken skin.) Place Peppers in a paper bag for 10 minutes to loosen skin. Remove blackened skin from Peppers and remove seeds and veins. Place Roasted Red Pepper in a blender jar; add 1 tsp Garlic and 2 ounces Heavy Cream. Puree until very smooth, about 2 minutes. Strain Red Pepper Puree into a small bowl. Adjust seasoning and reserve. Repeat with Yellow Pepper. Repeat with Green Pepper. For the Chicken: Preheat the oven to 400°F. Place Chicken Breasts between layers of plastic wrap and flatten to about 1/4" thickness. Season with Basil, Cayenne, Salt, and Pepper. In a small saucepan over medium-high heat, saute Spinach in 1 Tbs. Butter. Reserve. In same saucepan, saute Shrimp in 1 Tbs. Olive Oil. Reserve. Layer Spinach, Shrimp, and Sun Dried Tomatoes on Chicken Breasts. Roll up Chicken Breasts and tie with Butcher's twine. Dredge Breasts in Flour. In same saucepan, brown Chicken Breasts in 1 Tbs. Butter. Place Chicken Breasts on rack in a roasting pan. Melt remaining 1 Tbs. Butter and baste Chicken with melted Butter. Roast for 20 minutes at 425°F. For presentation, slice Chicken Roulade thinly and place on Triad of Pepper Sauces.