Town Talk Diner's Chicken Roulade

GOLDEN VALLEY, Minn. --  Town Talk Diner chef Tommy Begnaud joined us this morning with his recipe for chicken roulade.

Town Talk Diner is located at 2707 1/2 E. Lake Street in Minneapolis.  For more information, call 612-722-1312 or go online to www.towntalkdiner.com.

Wild Acres Chicken Roulade

Wild Acres chicken breast- 1
Baby spinach (wilted) 2 oz
Ham- 1 slice
Fontina cheese- 1 oz
Butternut squash- 1 ea
Oyster mushrooms- 2 oz
Sweet corn- 2 oz
Thyme- 1 sprig
Butter- 2 tbsp
EVOO- 2 to 3 tbsp
Salt and Pepper- to taste

Squash puree:

Peel and seed squash. Cut squash into pieces and boil in lightly salted water until soft. Remove squash from water and put into vita prep blender with butter. Add about a quarter cup of the water and puree until smooth. Adjust with water or cream to desired consistency. Season with salt and pepper.

Chicken Roulade:

Lay skinless chicken breast between to pieces of plastic film. Pound chicken with meat tenderizer or saute pan to about a quarter inch thickness. Remove top piece of film and season chicken with salt, pepper and thyme. Lay ham on top of chicken and top with spinach and cheese. Roll chicken up using bottom film as an aid. Heat oil on high and sear the roulade, seem side down, until lightly browned. Roll roulade over and sear all sides. Finish cooking in preheated oven or by lowering heat and covering for a few minutes. Remove roulade and slice for plating.

Blistered corn:

Heat saute pan with 1 tbsp oil until hot. Add corn and saute about 1 minute. Season with salt and pepper.

Oyster Mushrooms:

Clean mushrooms by removing stems. Toss mushrooms lightly in oil and season with salt, pepper, and thyme. Roast in 350 degree oven for 10 minutes.

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