Chicken Roulade with Black Olives and Feta Cheese

We recently started carrying some wonderful crustini spreads from Elki.  As usual, I try to incorporate the products we carry into new recipe ideas.  This is the recipe from the May 31 cooking demo.

Chicken Roulade with Black Olive and Feta filling

4 chicken breasts

1/3 cup Basil Pesto and Black Olive with Feta Crustini Spread

4oz feta cheese

4 Roma tomatoes

2 cups Baby spinach leaves

6 med Shitake Mushrooms sliced thin

2 spring onions

¾ cup julienne carrots

¾ cup chicken broth

1 small can sliced olives

Olive oil

Truffle salt

Slice the chicken breasts into cutlets and pound thin.  In a skillet add the spinach, carrots, onions and mushrooms and crustini spread .  Add 2T olive oil and sauté until partially cooked.  Add 3 oz. feta cheese to the mixture.   Lay a piece of chicken flat then scoop 1-2 T of vegetable and cheese mixture at one end and roll.  Secure with a toothpick.  Place the chicken back into the skillet along with the remaining vegetables.  Pour the chicken broth over the meat and add ¼ t truffle salt .  Cook for approximately 15-20 minutes.   Serve with the remaining feta cheese and sliced olives on top.

London Broil and Egg Noodles with a Red Wine, Ginger and Raisin sauce

I know I have been doing heart healthy lately but this Saturday, I decided that we would throw caution to the wind and do beef.  I even made a dessert to go with it that had (heaven forbid) sugar in it. This was simple and easy and quick.

London Broil and Egg Noodles with a Red Wine, Ginger and Raisin sauce

Precook the London Broil in the oven at 425 deg for about 12 minutes per pound.  Collect the juices and set aside.

 Slice a medium onion and 3 med portoblello mushrooms and saute' in 1 T Olive oil
 add 2 T of the reserved meat juices and cook until evaporated.


 Add the following ingredients to a sauce pan and simmer until heated through and spices are mixed in.

1 11 oz container of More Than Gourmet Red Wine Sauce
1/3 cup balsamic vinegar
1/2 cup dry red wine
1/2 teaspoon Vietnamese cinnamon
2 tsp ground ginger
3/4 cup seedless raisins
dripping from the meat


Add the mushrooms and onions then pour over slices of beef and egg noodles.  Quick, easy and tasty.

Serves 4-6