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.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 293 g, Cholesterol 47 g, Fiber 3 g, Protein 22 g, SaturatedFat 2 g, Sodium 223 g
PUMPKIN-WALNUT ROULADE WITH SPIKED CREAM
A little bit of work, but worth it. You can bake and fill the roulade up to 2 days ahead, covered tightly in plastic wrap and refrigerated. Garnish with the spiked cream just before serving.
Provided by Mirj2338
Categories Dessert
Time 45m
Yield 10 serving(s)
Number Of Ingredients 24
Steps:
- To make the cake, position a rack in the top third of the oven and preheat to 375° F.
- Lightly butter a 10 X 15-inch jelly roll pan.
- To line the bottom and sides of the pan, cut a 12 X 16-inch piece of parchment or waxed paper.
- At each of the four corners, cut a diagonal slash about 2 inches long.
- Fit the paper into the pan, folding the cut ends over each other at the slashed to form neat corners.
- Lightly butter and flour the paper, tapping out the excess flour.
- In a large bowl, using a hand-held electric mixer set at high speed, beat the sugar and eggs until light in color and texture, about 3 minutes.
- (The mixture should form a thick ribbon that falls back on itself when the beaters are lifted about 2 inches from the bowl. It must be stiff enough to support the weight of the dry ingredients.) Stir in the pumpkin and lemon juice.
- Sift the flour, cinnamon, ginger, baking soda, salt, nutmeg, and cloves onto a piece of waxed paper.
- With the mixer on low, gradually beat in the flour mixture, scraping the sides of the bowl as needed.
- Spread the batter evenly into the prepared pan, being sure to reach into the corners.
- Sprinkle the batter with the walnuts.
- Bake until the center of the cake springs back when lightly pressed with a finger, about 15 minutes.
- Sift confectioners' over the top of the cake.
- Place a clean kitchen towel over the cake, then top with a baking sheet.
- Holding the baking sheet over the cake, turn the cake upside down and invert it onto the towel on the baking sheet.
- Carefully peel off the paper.
- Place the paper back on the cake.
- Using the towel as an aide, roll up the cake and cool completely.
- To make the filling, in a medium bowl, using a hand-held electric mixer at medium speed, beat the cream cheese, butter, and vanilla until combined.
- Gradually beat in the confectioners' sugar until smooth.
- Unroll the cake and discard the paper.
- Spread the filling evenly over the cake and sprinkle with the crystallized ginger.
- Re-roll the cake (you won't need to use the kitchen towel) and wrap in plastic wrap.
- Refrigerate until the filing is firm, at least 1 hour.
- (The cake can be refrigerated for up to 2 days.) To make the spiked cream, in a chilled medium bowl, using a hand-held electric mixer set at high speed, beat the cream, confectioners' sugar, optional rum, and vanilla until stiff.
- Transfer to a pastry bag fitted with a large open star tip.
- Transfer the roll to a long serving platter.
- Garnish the cake with swirls of the whipped cream, and sprinkle with the walnuts and crystallized ginger.
- To serve, cut the cake diagonally into thick slices.
Nutrition Facts : Calories 440.4, Fat 23.8, SaturatedFat 10.6, Cholesterol 110.7, Sodium 359.1, Carbohydrate 52.8, Fiber 1.8, Sugar 42, Protein 6.3
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