Washington Place Bistro Spring Roulades

WashingtonBistroChicken & Roasted Tomato Roulade with Zucchini & Carrot Puree

Created, prepared and displayed by Chef Bradley Johnson of the Washington Place Bistro and Inn in Little Italy.

  • 1 pint Cherry Tomatoes
  • 2 T Olive Oil
  • 4 ea Garlic Cloves… smashed
  • 3 ea Chicken Breasts… cut into 1” strips
  • 2 T Olive Oil
  • 1 T Salt
  • 2 T Beer
  • 3-4 cups Water
  • 8 oz Penne Pasta… cooked, cooled and finely chopped
  • ¼ cup Fresh Herbs… chopped, parsley, chives, basil, etc
  • 3 T Parmesan Cheese… grated
  • 7-8 Carrots… peeled and rough chopped
  • 2 cups Water
  • 1 T Salt
  • 1 tsp Ground Ginger
  • ½ tsp Ground Cumin
  • 4 ea Zucchini… thinly sliced lengthwise on mandolin, ¼” thick

Pre-heat oven to 375* Combine tomatoes, 2 T oil and garlic cloves and spread on sheet pan. Roast for 1 hour, stirring half way through. Place cooked tomatoes in a mixing bowl and cool.

In a hot saute pan, add 2 T oil and brown the chicken strips. Season with salt. Deglaze pan with 2 T beer, the rest is for the cook! Add water to cover and simmer until chicken is easily shredded and the liquid is almost dry. Once cooled slightly shred the chicken apart and combine with the tomatoes. Add the chopped penne pasta as a binder and mix well. Add in the fresh herbs and cheese, adjust seasoning to your liking.

In a small saucepan, combine the carrots, water, salt, ginger and cumin and simmer until carrots are soft, 20 minutes. Add just the carrots to a blender, then add enough of the liquid to cover them. Blend on high until you have a smooth puree. Use caution when blending hot items!

Shingle 5-6 slices of zucchini evenly on a cutting board and place ¾ cup or so of the chicken and tomato filling in the center. Carefully roll the zucchini around the filling and place on a lightly oiled baking sheet with the seam side facing down. Repeat with remaining zucchini and filling. Drizzle a small amount of olive oil and salt on the top of roulade and bake for 15 minutes at 375* Serve with carrot puree. Visit www.thedriftwoodgroup.com for more information about Chef Bradley Johnson and the Washington Place Bistro & Inn.

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