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Nutritional information per serving:
Calories 207 (70% from fat) • carb. 7g • pro. 8g
• fat 16g • sat. fat 7g • chol. 118mg • sod. 315mg
• calc. 139mg •fiber 0g
SOUFFLÉ ROLL WITH CHICKEN
AND SPINACH FILLING
Although this recipe may be slightly time-
consuming, the results are well worth it for
a perfect luncheon or brunch dish.
Makes 12 serv i n g s
cooking spray
4 tablespoons unsalted butter
1
⁄
2
cup unbleached all-purpose flour
2 cups whole milk
5 large eggs, separated
1
⁄
2
teaspoon salt
white pepper
P reheat oven to 400°F. Pre p a re jellyroll pan
by spraying the pan and dusting with flour
to cover surface, discarding any excess.
Line with a sheet of parchment paper.
Melt butter over medium low heat in a 2
3
⁄
4
q u a r t saucepan. Add flour and stir with a
wooden spoon, creating a roux – do not
b rown. Mix on Speed 1 while adding the
milk in a stream. Mix until smooth and
blended, about 30 seconds. Stir in salt and
p e p p e r. Let the mixture warm slowly,
allowing it to thicken, about 2 minutes,
s t i r ring occasionally. This makes a
béchamel sauce.
While the béchamel is thickening, mix the
yolks in a mixing bowl until smooth. Return
the beaters to the béchamel on the stove
and mix for about 2 minutes until the
m i x t u re is very thick and smooth. Ve ry
c a re f u l l y, spoon about
1
⁄
2
cup of the
béchamel into the yolks while mixing so
that they will be tempered (this will keep
them from curdling when added to the hot
sauce). Continue adding the béchamel in
small additions to the yolks until the
m i x t u re is fully incorporated.
Using the chef’s whisk beat the egg whites
until soft peaks form using Speed 5 for
1
1
⁄
2
m i n u t e s .
Fold the whites carefully into yolk mixture
in 3 increments using the beaters on the
Speed 1, taking care to scrape the sides
and bottom of the bowl. Finally, use a
rubber spatula to incorporate the mixture
fully (scraping sides and bottom of bowl).
Pour batter into pre p a red jellyroll pan and
gently spread evenly in the pan.
Bake for 20–25 minutes until the souff lé
roll is evenly browned. Remove from oven
and cover with wet paper towels to keep
moist until you are ready to fill and ro l l .
To finish soufflé ro l l :
With a rubber spatula spread the filling
so that the surface area is evenly covere d .
Using the parchment as a guide, roll the
s o u ffl é lengthwise to resemble a log.
S e rve immediately or wrap and re f r i g e r a t e .
B e f o re serving, warm slowly wrapped
in buttered aluminum at 350°F for 20
m i n u t e s .
Nutritional information for soufflé roll,
no filling per serving:
Calories 109 (61% from fat) • carb. 6g • pro. 5g
• fat 7g • sat. fat 4g • chol. 104mg • sod. 144mg
• calc. 60mg • fiber 0g
CHICKEN AND SPINACH
FILLING FOR SOUFFLÉ R O L L
Makes 6 cups
8 cups of chicken stock
4 cups of vermouth
5 peeled fresh garlic cloves,
smashed
1 sprig fresh basil
1
1
⁄
2
pounds of chicken breast
3 tablespoons unsalted butter
1
⁄
3
cup onion, chopped
3 cloves fresh garlic, minced
4 cups fresh mushrooms, sliced
2 10-ounce frozen packages
spinach, thawed, excess water
squeezed out
1
⁄
2
teaspoon salt
1
⁄
4
teaspoon freshly ground nutmeg
8 ounces cream cheese
2 ounces mozzarella, shredded
Bring chicken stock, vermouth, garlic
cloves and basil to a boil. Reduce to a
simmer; add chicken and poach until just
cooked through, about 25-30 minutes.
Remove from poaching liquid and cut into
1
⁄
2
-inch pieces; re s e r v e .
While chicken is poaching, melt butter in
a large sauté pan. Add onion and minced
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