pat's Recipe

Walnut Stuffed Chicken Roulades

Category: Poultry

10 thin, crisp whole grain crackers, such as
Kavli
1 1/4 cups chopped walnuts, toasted
2 tsps extra-virgin olive oil
6 garlic cloves, minced
2 shallots, finely chopped
3 ounces shiitake mushroom caps, chopped
(3 cups)
1 Tbsp fresh thyme
2 ounces spinach, trimmed
1 Tbsp water
3 boneless, skinless chicken breast halves,
(6 ounces each), butterflied and pounded
evenly
coarse salt and freshly ground black pepper

Preheat oven to 375 degrees F. Pulse crackers and 3/4 cup walnuts in a food processor until finely ground.
Heat oil in a medium skillet over medium heat. Cook garlic and shallots until soft, about 4 minutes. Add mushrooms and thyme, and cook until mushrooms are slightly golden, about 4 minutes; transfer to a plate. Add spinach and water to skillet. Cook until wilted, about 1 minute. Chop spinach, and add to mushroom mixture. Stir in remaining 1/2 cup walnuts.
Season each chicken breast with 1/4 tsp salt and some pepper. Lay 1 chicken breast on a plate. Spread 1/2 cup mushroom-walnut mixture onto chicken, leaving a 1/2-inch border all around. Roll, and tie with kitchen twine. Cover with crumb mixture, pressing to coat. Repeat with remaining chicken, mushroom-walnut mixture, and crumbs.
Transfer to a rimmed baking sheet, and bake until golden, about 30 minutes. Untie and slice.

serves 6