Chicken Roulade

Author: Monica Ming

Modified recipe from Gordon Ramsey's Beef Wellington recipe and Toni Chapman's Cajun Turkey recipe.

Ingredients:

• 6 sweet peppers

• 6 tbsp extra virgin olive oil (garlic infused)

• 6 oz mushrooms

• 2 cloves of garlic

• 2 lb chicken breast

• 1/2 lb provolone

• 3/4 panko bread

• 3 tsp chopped fresh rosemary

• 1 cup and 3 tbsp chopped parsley

• 3 tbsp Malabar peppers grown in Kampot Providence of Cambodia (extra to season)

• 4 shot glasses or 8 oz or 1 cup (white wine (Pinot Grigio)

• 2 tbsp Knorr chicken bouillon

• 3 cups of room temperature water

• 2 large lemons (24 grams total with skin)

• 28 grams of herbs de provedence

• 15 grams hibiscus honey (not syrup, honey infused with hibiscus)

• 5 pinches of fleur de sel (French sea salt)

• 1 cup of butter (softened)

• 6 oz of genoa salami

• 2 bosc pear (cubed into small pieces)

• 1 roma tomato

• 8 dark cherries

• twine

Instructions:

1. Preheat the oven at 350 degrees Fahrenheit.

2. Rinse the meat in cold water.

3. In a glass tupperware or stainless steel mixing bowl, combine 4 shot glasses of Pinot Grigio, 2 tbsp of Knorr chicken bouillon, 3 cups of warm water, fleur de sel, 5 dashes of kampot peppers, juice of two large lemons, zest of two large lemons.

4. Submerge chicken (solute) into solvent (the liquid mixture is the marinade). Let marinade for 45 - 2 hours. Don't worry, you're not consuming liquor. Once you combine alcohol with citric acid such as lemon, lime, or orange, it turns into alkene and water molecules (Note: precise calculations needed for accuracy, this is an estimation of citric acid for oranges.  To be safe, I strongly advise to not use alcohol for those with sensitivities to alcohol or alcohol allergies). So tada! Tasty meal with out drinking alcohol.

5. Soften butter, add herbs de provedence, smoked paprika, and hibiscus honey. Make butter compote.

6. After 45 minutes - 2 hours, take meat out of marinade. Do not wring out meat. Rub compote on meat, then top with mushrooms, small cubed pear, and cured meat.

7. Roll the chicken into a cylinder shape.

8. Spread remainder of compote on outer side of chicken.

9. Roll chicken in panko flakes mixed with 3 tbsp of kampot peppers.

10. Tie rolled chicken with twine. Divide chicken in four parts using twine.

11. Cook for 45 - 60 minutes depending on your elevation. Too high of elevation, longer cooking time. Lower elevation, slightly short cooking

12. Check chicken is at 130 degrees Fahrenheit before removing from heat.

13. Optional reduction as topping:

    1. Cube pear, tomato, and chop cherries.

    2. Saute onions and garlic with olive oil, the toss in pear, tomato, and cherries in small skillet on high heat quickly lower heat to medium.

    3. Add 1 tbsp of sugar and let sugar melt into mixture.

    4. Add 6 oz of port wine and then it simmer on low heat for 10-15 minutes. Keep an eye on it.