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CHICKEN ROULADE SALAD
1/2 pound fresh pappardelle or similar flat, wide pasta
2 tablespoons chopped parsley
Cracked black pepper to taste
Olive oil to taste
4 boneless chicken breast halves, pounded to 1/4 inch thickness
4 tablespoons slivered marinated sun-dried tomatoes
1/2 cup crumbled feta cheese
2 tablespoons chopped basil
1 cup hazelnuts
Oil for coating
Salt and pepper to taste
1 tablespoon balsamic vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
3 tablespoons olive oil
4 handfuls mixed salad greens, washed and dried
Sunflower sprouts (optional)
Cook the pasta until al dente, drain, rinse and toss with the parsley, pepper and enough olive oil to coat. Let cool to room temperature.
Position oven racks in the middle and lower levels of the oven. Preheat the oven to 400 degrees. When pounding the chicken breasts, try not to break the skin or the flesh. Top each breast with a quarter of the tomato slivers, feta and basil. Roll up and skewer the chicken breasts with toothpicks at each end and in the middle. Lightly oil, then season with salt and pepper. Place in an oven-proof dish just large enough to accommodate them in a single layer. Place on the middle rack of the oven and roast for 20 minutes, or until fully cooked.
Simultaneously, put the nuts into a shallow pan and place on the lower rack of the oven. Toast for 12 to 15 minutes, until fragrant. Remove the nuts from oven and dump them into a kitchen towel; rub vigorously to remove the skins (it's OK if a few bits of skin remain). Let cool for 15 minutes, then coarsely chop.
Let the chicken cool, then pull out the toothpicks, slice the rolls on a slight bias to get 5 or 6 sections from each.
Whisk together the vinegar, mustard, honey and olive oil. Toss the greens with all but 1 tablespoon of this vinaigrette, which should be tossed with the cooled pasta.
Arrange the dressed greens on serving plates and divide the pasta over the greens. Surround with chicken roulade slices and sprinkle with nuts.
If desired, top with sunflower sprouts. Serves 4 |
