Chicken Roulade With Sweet Potato Mash & Orange Cointreau Sauce

Chicken when rolled up like this never looked or tasted so good and is a great way to do something different for dinner

A flavor-packed Chicken Roulade will never fail to impress your family or dinner guests. When served on a bed of sweet potato mash and drizzled with Orange Cointreau sauce, you will not want the meal to end.

Ingredients:
• 4 chicken breasts, butterflied
• 250g bocconcini cheese
• 100g baby spinach
• 200g mushroom
• 300g semi-dried tomatoes
• 8 slices prosciutto, thinly sliced
Sweet Potato Mash
• 750g sweet potatoes, peeled, cut into 2cm pieces
• ½ cup milk
• 2 tbsp butter
Orange Cointreau sauce
• ½ cup caster sugar
• Finely grated zest of 1 lemon
• Finely grated zest of 1 orange
• Juice of 1 orange
• 2 tablespoons Cointreau liqueur

Instructions:
1. Preheat oven to 180C.
2. Place a length of cling wrap on each side of the chicken breasts and gently pound with a mallet or rolling pin until about 1cm thick. Remove top layer of cling wrap.
3. Top each chicken breast with bocconcini cheese, mushrooms, a layer of spinach and a few semi-dried tomatoes.
4. Roll up each chicken breast keeping the filling inside.
5. Wrap each chicken breast in a single layer of prosciutto.
6. Place the chicken breasts on a greased baking tray and put in the oven for about 45 minutes.
7. Place bed of sweet potato mash on plate and drizzle with Orange Cointreau Sauce
8. Once the chicken is cooked, gently slice each breast into 5cm thick slices and place of bed of mash.
9. Sweet Potato Mash - Place sweet potato in a microwave-proof dish. Add about 1/4 cup of water. Microwave on High/100% for 10-15 minutes or until tender. Drain. Roughly mash with milk and butter until smooth. Taste and season with salt and pepper.
10. Orange Cointreau Sauce - Place the sugar, lemon and orange zest, orange juice and ¼ cup water in a saucepan over medium heat and stir to dissolve the sugar. Bring to the boil, then reduce heat to low and simmer for 2-3 minutes. Remove from the heat and stir in the Cointreau.

For pictures and more recipes see link below:
http://ift.tt/2deOnSz

bon appetit