8 (4-ounce) chicken breast halves, skinned
and boned
1 tablespoon butter
1 tablespoon olive oil
1/2 cup finely chopped onion
1 cup chopped fresh mushrooms
1 (10-ounce) package frozen chopped spinach,
thawed and squeezed dry
1 (14-ounce) can artichoke hearts, drained
and chopped
2 tablespoons dry sherry
1/2 teaspoon dried whole thyme
1/2 teaspoon white pepper
Mock Mustard-Hollandaise Sauce (recipe
follows)
Chopped fresh parsley
Place each piece of chicken between two
sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness
using a meat mallet or rolling pin; set aside.
Heat butter and oil in skillet over medium-high
heat until hot. Add onion and mushrooms; saute until tender.
Remove from heat.
Add spinach, artichokes, sherry, thyme
and pepper to mushroom mixture; mixing well. Spread 1/4 cup plus
1 tablespoon spinach mixture over each chicken breast; roll up,
jellyroll fashion, starting with the short side. Place on the
end of a 12 x 8-inch piece of heavy-duty plastic wrap. Roll up
and secure ends tightly with string.
Bring water to boil in a large Dutch oven.
Drop chicken rolls into boiling water; cover, reduce heat and
simmer 18 minutes or until done. Remove strings and plastic wrap.
To serve, place chicken on serving plate. Slice crosswise into
5 pieces, and spoon sauce over chicken. Garnish with parsley,
if desired.
Makes 8 servings.
Mock Mustard-Hollandaise Sauce:
2 tablespoons butter
1/2 cup sliced fresh mushrooms
1 egg yolk, slightly beaten
3/4 cup plain yogurt
1/8 teaspoon salt
1 teaspoon Dijon mustard
Melt butter in a skillet over medium-high
heat; add mushrooms and saute until tender. Remove mushrooms
from heat, and set aside.
Combine egg yolk and 1/4 cup yogurt in
a small sauce pan; cook over low heat, stirring constantly, until
smooth and thickened.
Stir in remaining 1/2 cup yogurt, salt
and mustard. Add mushrooms; stir well. Cook until thoroughly
heated, stirring constantly. Do not boil.
