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Gallery Radicchio and Mushroom Chicken Roulade Recipe Summary Servings: 2

Ingredients Ingredient Checklist 2 boneless, skinless chichen breast halves Coarse salt 1 small head radicchio, cored, leaves separated 3 tablespoon unsalted butter 2 tablespoon extra-virgin olive oil 3 shallots, finely chopped 8 ounces shiitake mushrooms (half chopped, half cut into 1/2-inch thick slices) 1 chicken liver, finely chopped 1 tablespoon finely chopped fresh sage Freshly ground pepper 1/2 cup Marsala wine 1/4 cup freshly shredded mozzarella cheese 10 cipollini or pearl onions, peeled 1/4 cup chicken stock

Gallery Radicchio and Mushroom Chicken Roulade

Recipe Summary Servings: 2

Radicchio and Mushroom Chicken Roulade

Radicchio and Mushroom Chicken Roulade

Radicchio and Mushroom Chicken Roulade

Recipe Summary Servings: 2

Recipe Summary

Servings: 2

Servings: 2

2

Ingredients

Ingredients

  • 2 boneless, skinless chichen breast halves Coarse salt 1 small head radicchio, cored, leaves separated 3 tablespoon unsalted butter 2 tablespoon extra-virgin olive oil 3 shallots, finely chopped 8 ounces shiitake mushrooms (half chopped, half cut into 1/2-inch thick slices) 1 chicken liver, finely chopped 1 tablespoon finely chopped fresh sage Freshly ground pepper 1/2 cup Marsala wine 1/4 cup freshly shredded mozzarella cheese 10 cipollini or pearl onions, peeled 1/4 cup chicken stock

Directions

Using a chef’s knife and starting on 1 long side, slice open chicken horizontally, stopping about 1/2 inch before reaching opposite side. Open each like a book, and place between 2 pieces of plastic wrap. Pound with the flat side of a meat mallet to 1/4 inch thick. Refrigerate in plastic until ready to use.

Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add 1 tablespoon salt. Add radicchio, and cook 30 seconds. Using a slotted spoon, transfer to ice-water bath to cool. Transfer radicchio to a plate lined with paper towels, and pat dry. Remove tough core from each leaf. Set radicchio aside.

Heat a medium saute pan over high heat. Add 1 tablespoon each butter and oil. Add shallots, and stir. Add chopped mushrooms, chicken liver, sage, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, until liver is no longer pink, 2 to 3 minutes. Add 1/4 cup Marsala, and cook until liquid has evaporated, about 30 seconds.Set aside to cool.

Remove top layer of plastic from chicken.Season with salt and pepper. Spread half the mushroom mixture over one breast, leaving a 1/4-inch border. Place 3 or 4 radicchio leaves over mushroom mixture. Sprinkle with half the cheese. Using plastic wrap to lift and guide chicken,roll up; twist plastic at both ends. Repeatwith remaining breast. Refrigerate at least 1 hour (up to 3).

Preheat oven to 450 degrees. Unwrap chicken bundles; tie with kitchen twine. Season with salt and pepper. Heat 1 tablespoon butter and the remaining tablespoon oil in an 8-inch ovenproof skillet over high heat. Place chicken, seam side up, in skillet.Add cipollini. Cook, turning chicken and stirring cipollini occasionally, until chicken is brown on all sides. Add remaining1/4 cup Marsala and the stock. Cook, swirling pan occasionally, until slightly reduced, about 30 seconds.

Cover, and transfer pan to oven. Bake until chicken has cooked through, about 15 minutes. Transfer chicken and cipollini to a plate. Wipe out pan; place over high heat. Add remaining tablespoon butter. Add sliced mushrooms, and cook, stirring, until golden, 2 to 3 minutes.

Remove twine from chicken. Thinly slice chicken crosswise, and serve with cipollini and sauteed mushrooms.

Reviews (3)

 Add Rating & Review     12 Ratings   5 star values:        3    4 star values:        5    3 star values:        4    2 star values:        0    1 star values:        0

Reviews (3)

Add Rating & Review     12 Ratings   5 star values:        3    4 star values:        5    3 star values:        4    2 star values:        0    1 star values:        0

Add Rating & Review

12 Ratings 5 star values: 3 4 star values: 5 3 star values: 4 2 star values: 0 1 star values: 0

12 Ratings 5 star values: 3 4 star values: 5 3 star values: 4 2 star values: 0 1 star values: 0

12 Ratings 5 star values: 3 4 star values: 5 3 star values: 4 2 star values: 0 1 star values: 0

  • 5 star values: 3 4 star values: 5 3 star values: 4 2 star values: 0 1 star values: 0

    Martha Stewart Member     Rating: Unrated       02/11/2011   Chicken llives are so high in cholesterol and not good for our real hearts. I will pass on that too.  

Martha Stewart Member     Rating: Unrated       02/11/2011   Liver is not good for the heart!-not good at all-especially chicken livers-loads of cholesterol-let's stay healthy here so we can celebrate a lot more Valentine's Days with our loved one.  

Martha Stewart Member     Rating: Unrated       02/06/2009   liver and romance???? I'll pass. lol.

    Martha Stewart Member

    Rating: Unrated 02/11/2011

Chicken llives are so high in cholesterol and not good for our real hearts. I will pass on that too.

Rating: Unrated

Liver is not good for the heart!-not good at all-especially chicken livers-loads of cholesterol-let’s stay healthy here so we can celebrate a lot more Valentine’s Days with our loved one.

Rating: Unrated 02/06/2009

liver and romance???? I’ll pass. lol.

All Reviews for Radicchio and Mushroom Chicken Roulade

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Radicchio and Mushroom Chicken Roulade

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest