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Chicken Roulade Stuffed with Prosciutto, Spinach and Sun-Dried Tomatoes with White Truffle Potatoes
Ingredients
  • 6 (6-ounce) boneless chicken breasts, skin on
  • Salt
  • Freshly ground black pepper
  • 6 slices prosciutto ham
  • 18 leaves fresh spinach
  • 24 pieces sun-dried tomatoes
  • 1 teaspoon chopped garlic
  • ¼ cup red wine
  • 2 cups beef stock
  • ¼ cup tomato puree
  • 1 cup demi-glace (brown sauce)
  • 3 to 6 whole eggs, as needed
  • 1 to 2 cups half-and-half, as needed
  • 2 cups all-purpose flour, or as needed
  • 2 cups Italian flavored breadcrumbs, or as needed
  • 1 liter canola oil
  • 4 medium to large potatoes, peeled and cut into chunks
  • ½ bunch chives, chopped
  • ½ stick (4 tablespoons) unsalted butter, plus 1 tablespoon for potatoes
  • 1 teaspoon chopped fresh thyme leaves
  • White truffle oil, to taste (2 or 3 tablespoons)
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