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Chicken Florentine Roulade

Chicken Florentine Roulade

Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Yields: 2

Ingredients:
  • 2 Boneless, Skinless Chicken Breasts
  • 2 slices Coburn Farms Provolone
  • 1/4 cup Mantia’s Grated Parmesan
  • 1/4 cup Marcum Panko Breadcrumbs
  • 2 cups Fresh Express Spinach
  • 1/4 cup Dry White Wine
  • 1 Egg White, Beaten
  • 2 tbsp Coburn Farms Butter
  • 1 tbsp Ginger Evans AP Flour
  • 1 tsp Marcum Italian Seasoning
  • 1/2 tsp Marcum Black Pepper
  • 1/2 tsp Marcum Salt
For Creamy Garlic Sauce:
  • 1 cup Kaskey’s Cream of Chicken
  • 1/2 cup Coburn Farm Heavy Whipping Cream
  • 3 bulbs fresh Garlic, roasted
  • 1/2 cup Water
  • 1 tsp Medieros Olive Oil
  • to taste, Marcum Black Pepper
  • to taste, Marcum Salt
Recipe Tips:
  1. Pairs well with our Roasted Cauliflower recipe 
  2. Serve with fresh parsley, basil, and a wedge of lemon
  3. Serve with any variety of Mantia’s pasta to add a flavorful dish with the Creamy Garlic Sauce
Preparation for Creamy Garlic Sauce:
  1. Preheat the oven to 400º F/200º C
  2. Slice the garlic head in half across the middle and place both halves onto a large piece of foil (large enough to wrap around both parts)
  3. Drizzle the raw garlic with olive oil and lightly brush/rub it into the garlic cloves.
  4. Seal the tin foil around the pieces
  5. Roast in oven for 30-40 minutes
  6. In a sauce pan over low heat, heat up the cream of chicken & heavy cream. Heat until it begins to simmer
  7. In a blender add the sauce and roasted garlic together, by squeezing out the garlic. Blend until smooth then season to taste.
Directions:
  1. Pre-heat the oven to 400º F. Line a baking sheet with parchment paper or aluminum foil and set aside.
  2. In a medium sauté pan, heat up the pan over medium heat. Add the spinach, and butter, sauté for 3 minutes.
  3. After the 3 minutes add in the white wine and turn heat on high, until the liquid is evaporated. Season with a pinch of salt and pepper.
  4. Place the chicken breasts on a cutting board. Using a meat mallet, pound the breasts to a ¼ inch thickness.
  5. Line the chicken with a slice of provolone and a spoonful of the sauté spinach.
  6. Starting with a short side, roll each breast up and seal the edges shut using a few toothpicks.
  7. In a bowl mix together the flour, Italian seasoning, salt, and pepper.
  8. Place the rolled and sealed breasts in a Ziploc bag and add the flour. Lightly flip the bag around until chicken is coated.
  9. Next Place the beaten egg white in a shallow dish and the breadcrumbs in a second shallow dish. Add Salt, pepper and Italian seasoning to panko.
  10. Remove each rolled breast from the flour bag and dip it in the egg white, turning to coat. Next Coat the chicken in seasoned panko.
  11. Lightly spray the top of the chicken with cooking spray. Bake on a lined sheet tray for 30-40 minutes or until chicken is 165º F
  12. Once done let rest for 5 minutes. Slice the roulades and garnish with the Creamy Garlic Sauce.