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Chicken Mushroom Roll-Ups With Tomato Cumin Sauce

RobertMcDiarmid's picture
Your host Bob McDiarmid walks you through an amazingly delicious stuffed chicken recipe in Episode #22 of "Bob's Kitchen"!
Ingredients
  Red onion 1⁄2 Small, finely chopped
  Garlic 3 Clove (15 gm), finely minced
  Sliced white button mushrooms 16 Ounce (About 4 Cups)
  Dry sherry 1 Tablespoon
  Dried thyme/1 teaspoon chopped fresh thyme leaves 1⁄2 Teaspoon
  Ground coriander 1⁄2 Teaspoon
  Boneless, skinless chicken breast halves 4 , enderloin removed, reserve for another use and trimmed of excess fat
  Achiote powder 2 Teaspoon
  Thyme sprigs 1 (For Garnish)
  Canned diced tomatoes 28 Ounce, drained
  Red wine vinegar 2 Tablespoon
  Garlic 2 Clove (10 gm), finely chopped
  Tomato paste 1 Tablespoon
  Ground cumin 1 Teaspoon
  Paprika 1 1⁄2 Teaspoon
  Olive oil 1⁄4 Cup (4 tbs)
  Salt To Taste
  Freshly ground pepper To Taste
Directions

1. To make the sauce, place the tomatoes, vinegar, garlic, tomato paste, cumin, and paprika in a food processor and pulse until well combined. With the motor running, slowly add the olive oil in a thin stream and process until combined. Season to taste with salt and black pepper. Cover with plastic wrap and set aside on your counter or in the refrigerator.

2. To make the chicken, heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened and just starting to brown, about 5 minutes. Reduce the heat to medium low and add the mushrooms. Cook, stirring a couple of times, until the mushrooms release their moisture, about 10 minutes, then season with salt and pepper. Add the sherry, thyme, and coriander and continue to cook until the mixture is dry, another 5 minutes. Turn off the heat and set aside.

3. Place 1 chicken breast between two pieces of plastic wrap and, using a flat meat mallet or rolling pin, pound until the chicken is ¼ inch thick. Repeat with the other 3 breasts. Pat the chicken dry with paper towels and season both sides with salt and pepper. Sprinkle the skin side of the chicken evenly with ground achiote powder and turn it over (this will be the outside of the roll). Place 2 heaping tablespoons of the mushroom mixture in the center of the chicken breast and wrap the top and bottom flaps tightly around the filling. Fold the sides around to make a nice little package. Tightly wrap the stuffed breast in a 12 x 18-inch sheet of plastic wrap, twisting the ends like a candy wrapper. Knot the ends and wrap the roll in a sheet of aluminum foil. Repeat with the remaining breasts and filling.

4. Bring a large pot of water to a boil. Add the chicken packages and reduce the heat to medium low. Simmer the chicken for 18 minutes. Carefully remove the rolls from the water and set aside to cool slightly.

5. While the chicken cools, place the tomato-cumin sauce in a small saucepan over medium-high heat to warm through. Using kitchen shears, cut the ends off of the foil packets and carefully remove the foil and plastic from each rolled breast (use tongs if it’s still hot). Slice each breast into ½-inch discs. Place the sliced rounds on a plate, drizzle with some sauce, and serve.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Servings: 
4
Story
Here’s a technique that gives you a restaurant-ready presentation without a lot of effort. The thin chicken cutlet is rolled around a yummy mushroom stuffing and then tightly rolled in a sheet of plastic wrap, and then again in aluminum foil. Even after cooking and unwrapping, the chicken remains in a perfect cylinder, making the prettiest round medallions after chopping. Achiote is the turmeric of the Latin kitchen, and it adds a soft, musky flavor and intense color to foods like chicken and rice.
Check out this fantastic video where Bob McDiarmid shares an amazingly delicious chicken roll recipe. The video here is step wise and nicely explained. See this video to make this incredible dish for your next party, potluck or any other special occasion and impress your guests!

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3 Comments

jimwnyc's picture
Looks great. I make a similar chicken roll-up with pesto, sundried tomatoes, and cheese - but I have been lightly browning them in a pan of olive oil and then baking. Think I'll give your boiling trick a try.
KS's picture
Sounds wonderful, but is there an alternative to using plastic wrap? I worry about chemicals leeching into the food when heated.
Anonymous's picture
I certainly understand your concern! It certainly was mine and then I started living life for the moment... I recall reading about aluminum utensils and teflon coating being unsafe too. Similarly talking to friends on my cell phone I was told I could get brain cancer. Overall I think the the likelihood is MUCH higher that I could be hit by an illegal alien driving without a license or by a MUNI bus! But that is the way of modern living. If you want security - join a cult and live life in a bunker - unless it's Jim Jones or the Davidian's. Live long and prosper. }:-) Mike sfmike@comcast.net