Wednesday, April 10, 2013
Chicken Roulade with Dauphinoise of Jicama
Alright Ketonians, I have to say, first I apologize for the gap in posts, my work schedule has been brutal, and my meals have consisted mainly of a simple roasted chicken leg quarter with some spinach. But fear not, I am back, and dishing out a recipe for us keto culinarians.
Dauphinoise, is a french culinary term, what it really is, is just Au gratin with garlic added, and as an Italian, well, I put garlic in everything. Traditionally, dauphinoise starts with thinly sliced potatoes, layered raw with cream, garlic and butter, and then is topped with bread crumbs, of course you can add cheese, which I did, but traditionally it is just cream, butter and garlic.
1 chicken breast
1 quarter of a medium Jicama
1/4 cup frozen spinach
1 tsp tomato paste (optional)
1 Tbsp of Goat Cheese
3 Tbsp of Parmesan Cheese
1-2 slices of swiss cheese
2 Tbsp Heavy cream
2 Tbsp Butter, salted
1 Tbsp Garlic powder
S&P to taste
Preheat your oven to 350°
Fill a deep pot with water and put over high heat to boil, rarely do I boil veg, preferring a simmer to gently cook them, but jicama is a stout vegetable, you are going to need to cook it awhile before it softens, even sliced as thin as I did.
peel the jicama and with a very sharp knife, or a mandoline as I did, slice them paper thin. I used the 1.5mm attachment for mine, so we are talking VERY thin. Once the water comes to a boil, add a good amount of salt and put your jicama in the pot. they should take 10-15 minutes to become tender, you can cook them longer if you want them more potato like in softness, but this isn't potato dauphinoise, so I wanted mine to be cooked, but not mushy.
Take your chicken breast and, with a kitchen mallet, pound it out thin.
Protip: To help prevent the meat from tearing, put a layer of cling film over the chicken, it will prevent the chicken from sticking to your mallet.
Take your spinach, goat cheese, and half your parm and mix it together, with some salt and pepper, and any other seasoning you may like, I added a tsp of tomato paste, which added less than 1 carb. Taste your stuffing and adjust seasoning accordingly, then take the mixture and spread it over your chicken. Roll it up and place is seam side down in a buttered baking dish. and place in your oven.
At this point your Jicama should be tender, remove them from the water, and let thoroughly dry in your strainer, if you have a salad spinner I would even recommend place them in it and giving them a good whirl. Butter a small baking dish, and put in a layer of the Jicama, then a layer of butter, a bit of cream, and sprinkle of parm and garlic. I also broke the Swiss cheese up and put it between the layers, but that is purely optional, albeit, delicious. Place in the oven and bake until melty and brown.
Once your chicken reaches 155° remove and tent it to rest.
If you used the Tomato paste, the pan juices should have a wonderfully rusty color and rich flavor, there is no need for a finished sauce, just spoon the juices right over your sliced pieces.