Jo-Anne van den Berg-Ohms
John Scheepers
Bantam, CT

We love to capture summer’s harvest in special recipes that freeze well for cozy, winter dinners with friends. A personal favorite, this recipe not tricky although it is a bit time consuming. It is worth the time it takes because it allows us to prepare dinner in advance so we can enjoy the evening rather than being in the kitchen apart from all the fun.

Savory Chicken Roll-ups
Filling
  • 1 tablespoon butter
  • 1/2 cup chopped onions
  • 1 clove minced garlic
  • 1/2 cup chopped mushrooms
  • 2 chopped pieces proscuitto
  • 3 diced artichoke bottoms
  • 1 pound chopped, cooked spinach
  • 1 cup cooked rice

  • 8 boned chicken breast halves
  • Seasoned flour
  • Extra butter
  • Herbs to taste

    Sauce
  • 3 tablespoons oil
  • 3 tablespoons butter
  • 1/2 cup chopped onions
  • 1 clove minced garlic
  • 1 cup chopped mushrooms
  • 1/4 cup chopped celery
  • 3/8 cup chopped carrots
  • 2 tablespoons flour
  • 1/2 cup white wine
  • 1 cup chicken stock
  • 1 tablespoon tomato paste
  • 1/8 teaspoon thyme
  • 2 bay leaves

    Preheat oven to 375ºF. For filling: sauté onions in butter for 3 minutes. Add garlic and mushrooms; cook for 2 minutes. Add remaining filling ingredients. Add herbs to taste: salt, pepper, tarragon, fines herbs. Set aside. Pound chicken breasts till thin. Place one tablespoon filling on each breast. Roll and tie with cooking string. Dredge in seasoned flour. Chill for 30 minutes or overnight.

    In skillet, brown roll-ups in butter for 5 minutes and place in casserole dish. For sauce: sauté onions, garlic, mushrooms, celery and carrots in butter. Add flour and cook until golden. Add white wine, chicken broth and tomato paste, stirring until smooth. Add thyme, bay leaves, salt and pepper to taste. Pour sauce over chicken roll-ups in casserole. Cook covered for 30 minutes. Serve with long grain and wild rice. Makes 8 roll-ups.

  • Recipe Seeds: Garlic, Spinach

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