Wednesday, October 1, 2014

Chicken Roulades with Kale, Mushrooms, and Gruyere

It's hard to believe October is upon us!  The foliage in northern Vermont this time of year is AMAZING, and the crispness in the air beckons heartier recipes and winter greens.  Truth be told, I actually made this recipe last year during my blog draught (seriously, 2013 had a ton of amazing recipes that never made it to the internet).  But I wanted to wait until autumn to post it, because it's just too perfect for the season.


I have to admit, though:  I'm not a big fan of kale.  I get it every few weeks in my CSA share and I try my best to find ways to use it that I don't hate.  I make a lot of kale chips.  I occasionally pawn a bunch off on my neighbor.  And I continue my search for a recipe that will turn me into a Brassica oleracea acephala convert.  This recipe definitely makes the list of "recipes to turn to when I'm stuck with kale that I refuse to let go to waste."

Happy autumn, everyone!

Chicken Roulades with Kale, Mushrooms, and Gruyere
Click here for a printable recipe

4 boneless, skinless chicken breasts
2 T. butter
3 cups kale leaves, ribs removed and torn into pieces
4 oz. cremini mushrooms, thinly sliced
1 garlic clove, finely minced
1/2 c. gruyere cheeese, finely grated
2 t. olive oil
Salt & Pepper

Preheat oven to 350 degrees.

Place the chicken breasts between two sheets of plastic wrap and pound out to between 1/4 and 1/2-inch thickness (I used the base of my mortar & pestle).  Remove top layer of plastic wrap and set aside.

In a large skillet, melt butter over medium heat.  Add garlic and mushrooms, along with a pinch of salt.  Saute until mushroom have softened slightly, 3-4 minutes.  Add in kale and a few grinds of fresh black pepper, and saute until wilted, 4-5 minutes longer.  Remove from heat.

Sprinkle the cheese over the chicken breasts.  Top with the kale and mushroom mixture, leaving a 1-inch edge without the vegetables.  Roll the chicken into a spiral, ending with the edge that doesn't have the kale.  Secure with a toothpick or small skewer.

Heat olive oil in a medium oven-proof skillet over medium heat.  When oil is shimmering, add chicken.  Cook, rolling every few minutes, until browned on all sides.  Transfer to oven and cook for 12-15 minutes, until cooked through.  Serve immediately.

1 comment:

  1. Oh, these are gorgeous! It's so hard to get excited about cooking for just me, now that my children and grandchildren are further away, but I can see these in my future. PS/ I LOVE kale!

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