Roulade Crostini
Roasted Chicken, Mushrooms, Garlic, Shallots, Fresh Herbs
Chef Daniel Kelly of Lincoln Park Zoo | Chicago
Yield: 24 servings
Adapted by StarChefs | June 2018
INGREDIENTS
Extra virgin olive oil
1-ounce minced shallot
½ ounce minced garlic, plus 1 whole clove
3 sprigs thyme
2 fresh bay leaves
6 ounces mushrooms, minced
Salt
Black pepper
¼ cup dry white wine
1 egg, beaten
3 boneless, skinless chicken breasts, butterflied
24 crostini
METHOD
In a hot skillet, heat oil and sauté shallots and garlic 30 to 45 seconds. Add thyme, bay leaves, and mushrooms. Season with salt and pepper. Cook mushrooms until skillet is dry. Add wine and simmer. When skillet is dry, remove from heat and cool to 40ºF. Season mushroom mixture with salt and pepper and mix in egg. On a sheet of plastic wrap, season chicken with salt and pepper and fill with mushroom mixture. Roll up chicken like a log, wrapping tightly in the plastic. Wrap roulade securely with foil. Chill 30 minutes. In a large pot of water nearing a boil, place roulade, decrease heat, and poach chicken until internal temperature reaches 165ºF. Transfer to ice bath and chill roulade to 40ºF. Heat oven to 350ºF. On a sheet tray, spread crostini, brush with oil, and season with salt and pepper; toast in oven. Rub crostini with garlic clove. Slice roulade to fit crostini.
