Jack Schmidling Productions, Inc.
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CHICKEN SPINACH ROULADE
With Orange Caper Sauce
This yummy looking entre is composed of a filling made of saute of spinach,
red pepper and garlic, rolled up in pieces of chicken thigh, pounded into flat sheets.
The sauce was made from orange juice, capers, pineapple jelly, spices and a bit of corn starch for liaison.
This is poured over the rolls and baked for 30 minutes at 350F. The roulade is served on a bed of multi-grain rice.
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