Poached Chicken Roulade - Chef Patrick Louineau, Chef, University of Notre Dame Test Kitchen.

Even though it has an exotic appearance, this roulade is really fast and simple to make.  The number of variations one can make with the filling are literally endless so you can experiment from here and develop your own version.

Ingredients:

2 chicken breasts
2 stalks asparagus
1 carrot, julienne
1/2 cup baby spinach leaves
Salt and pepper to taste.

Start a pot of water boiling.  Pound the chicken breasts between two sheets of plastic wrap with a tenderizer to make them about 1/4 thick and significantly larger.  Lay each breast on one of the sheets of plastic wrap and place carrots, asparagus and spinach leaves at end.  Salt and pepper.  Roll up chicken breast around the vegetable filling and finally wrap the roulade tightly with the plastic wrap.  Wrap this, in turn, in aluminum foil.

Place in boiling water and poach for approximately 45 minutes or until internal temperature reaches 160 degrees or more.  When done, unwrap and slice each roulade on the bias into 3 to 5 pieces depending on the size of the roulade.  Serve with a white or Creme Sauce.  Serves 4.