Stuffed Chicken Breast in Curry Sauce over Roasted Potatoes and Cauliflower
- Potatoes and cauliflower:
- 1 head cauliflower, separated into small florets
- 3 red potatoes, cubed
- 1/4 cup chopped fresh chervil leaves
- 1/4 cup raisins
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 cup red grapes
- 1 cup walnuts
- 3/4 cup dates
- 4 boneless, skinless chicken breast halves
- 2 cups all-purpose flour
- 5 eggs, lightly whisked
- 2 cups bread crumbs
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons kosher salt
- 2 tablespoons canola oil
- Curry Sauce:
- 2 tablespoons butter
- 1/4 cup chopped yellow onion
- 2 tablespoons curry powder
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- Plastic wrap
- Meat mallet
DirectionsPotatoes and cauliflower:
Preheat the oven to 350 degrees F.
On a large baking sheet toss together the cauliflower, potatoes, chervil, raisins, olive oil and salt and pepper, to taste. Arrange in a single layer on the baking sheet and roast until the potatoes are tender, about 25 minutes. Remove the potatoes to a bowl and set aside.
Put the chicken breasts between 2 sheets of plastic wrap and, using a meat mallet, pound the chicken until evenly flat and thin. Remove the top sheet of plastic. Season the chicken with salt and pepper, to taste. Divide the grape mixture between the chicken breasts, topping each piece with about 2 tablespoons of the filling. Using the plastic as your guide, roll up the chicken around the filling.
Put the flour, eggs and bread crumbs in separate dishes. Season the bread crumbs with the garlic powder, onion powder and salt. Dip the chicken rolls into the flour, coating completely, then into the egg and finally into the bread crumbs. Chicken should be coated completely with each step of the breading process.
Heat 2 tablespoons of oil in a large oven-proof skillet over medium-high heat. Pan fry the chicken until golden brown on all sides, turning after a few minutes on each side. Transfer the pan to the oven and bake until cooked through, about 15 minutes.
Curry sauce: Melt the butter in a skillet over medium heat, then add the onion and curry powder. Cook for 2 minutes then whisk in the flour and cook for 1 minute. Whisk in the chicken stock and bring to a simmer. Whisk until the sauce is thickened and smooth.
Remove the chicken from the oven to a cutting board and slice. Spoon a bed of potatoes and cauliflower on each serving plate and top with curry sauce.
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
Mozzarella Stuffed Chicken Sausage Balls, Tomato-Basil Sauce, Cacio e Pepe Potatoes and Roast Broccolini
Recipe courtesy of Rachael Ray
Recipe courtesy of Claire Robinson