My Chicken Roulade photo by Rick reed
My Chicken Roulade photo by Rick reed

One of my new healthy gluten free banquet dishes will be featured in the upcoming 2015 University of Missouri calendar. It is an easy dish to make at home as well. Just take a boneless chicken breast and pound it out with a meat mallet between sheets of plastic wrap. Then fill with paper thin slices of prosciutto ham, fontina cheese and sautéed spinach. Roll it up tightly and season with salt, pepper, paprika, and thyme and skewer with tooth picks. Brown the chicken in a hot pan in olive oil and a little butter then roast at 350F until done (internal temperature should read 165F). Remove from the oven and let rest for 5 minutes prior to slicing. For the presentation in the photo you can serve the chicken with Yukon gold mashed potatoes and parsnips cooked separately then mashed together with butter, flat leaf parsley, a touch of nutmeg, butter and a milk. The sauce is a roasted plum tomato coulis made with roasted fresh roma tomatoes, leeks, celery and garlic  sweated down in olive oil and then cooked together with the tomatoes and rich chicken stock. For the special touch add a splash of balsamic vinegar, fresh basil and a little sugar prior to blending and straining the sauce. The vegetables are diced beets, turnips, carrots and pearl onions. Garnished the dish with the inner leaves of celery which are often wasted and make beautiful garnishes for both cold and hot applications.