Walnut-Stuffed Chicken Roulades
Whole-grain crackers and walnuts stand in for breadcrumbs to coat the chicken. Mushrooms add a smoky finish to the stuffing and provide iron, along with the spinach.
Martha Stewart Living, March 2010
- 10 thin, crisp whole-grain crackers, such as Kavli
- 1 1/4 cups chopped walnuts, toasted
- 2 teaspoons extra-virgin olive oil
- 6 garlic cloves, minced
- 2 shallots, finely chopped
- 3 ounces shiitake mushroom caps, chopped (3 cups)
- 1 tablespoon fresh thyme
- 2 ounces spinach, trimmed
- 1 tablespoon water
- 3 boneless, skinless chicken breast halves (6 ounces each), butterflied and pounded evenly
- Coarse salt and freshly ground pepper
- Preheat oven to 375 degrees. 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 teaspoon 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.
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