on with the food!
My mom went to the Grocery and picked up a bunch of different proteins with no real plan . One of the Meats was Chicken breast. I went to the grocery and picked up some spinach so I could Unroll the chicken and roll it back up with some spinach and Swiss cheese.
I also decided to make Cous cous with sun dried tomatoes and some Minced Kalamata olives.
I rolled out 4 chicken breasts, like fileting a fish it's a bit difficult Unrolling the breast that is opposite your dominant hand. the breast are all big at the top which is why I unrolled them instead of just splitting the breast down the center or " Butterflying" them
2 tablespoons olive oil or bacon fat(1 for each 1# batch of Spinach)
6 cloves Roasted Garlic
1 cup Shredded Swiss
heat 1 Tbsp of oil and garlic in large Saute pan, add 1# spinach and a pinch of salt. after the greens have wilted remove them , cook second batch the same way, Cool both batches chop the spinach , making sure the garlic is also chopped. Mix in the cheese
after you've unrolled all the breasts take your spinach mixture and split into 4 portions.
season the meat and spread mixture onto about 7/8ths of the meat leaving a bit of exposed meat on the side you are going to end your roll on
Roll the Meat back up, Trying to keep even pressure so the newly rolled/ stuffed piece is an even size all the way down
Repeat with the other Pieces and Truss with Butchers Twine.Make sure to evenly space the trusses, you can also uses the twine to help adjust the shape of the breasts
I layed the remaining spinach out on the bottom of an 8x8 pan. Covered the pan and put in a 375 degree oven, after about 30 mins I uncovered and finished cooking untill the internal temp reached 165 degrees
I drained the Juice from the pan into a small saucepot over med heat, I stirred in a stick of butter untill it was melted and Emulsified making a sort of Beurre Blanc to spoon over the sliced meat
2Tbsp chopped sun dried tomatos
3Tbsp Chopped Kalamata Olives
2 Cups homemade chicken stock
1 box Original cous cous
bring stock , olives, tomatoes to just off a boil. Add cous cous remove from heat and cover for 5 mins. Fluff with fork. Serve