Chicken Rolls With Roasted Cauliflower

• None None FOR THE ROASTED CAULIFLOWER
• 1 small cauliflower (about 2 1/4 lbs)
• 1 cup chicken stock
• 1 clove garlic
• 4 sprigs fresh lemon thyme
• 2 tbsp olive oil
• None None FOR THE CHICKEN ROLLS
• 3 tbsp butter
• 2 medium leeks, white part only, finely chopped
• 1/2 cup dry white wine
• 1 None egg, separated
• 2 tsp fresh lemon thyme leaves
• 4 None boneless skinless chicken breasts
• 2 tbsp olive oil
• 1 cup verjuice
• 2 tsp cornstarch
• 1 tbsp Dijon mustard
• 1 cup chicken stock
• 2 cups firmly packed trimmed watercress sprigs

1. For the roasted cauliflower, preheat the oven to 425u0b0F. Cut the cauliflower into 3/4 inch-thick slices. Place in a parchment paper-lined medium baking dish, overlapping the slices slightly. Pour the stock into the dish. Sprinkle garlic and thyme over the cauliflower; drizzle with oil. Roast, uncovered, for about 20 mins or until the cauliflower is lightly browned and tender.
2. For the chicken rolls, melt the butter in a medium skillet on medium heat. Cook the leek for about 20 mins stirring occasionally, until soft. Stir in the wine and bring to a boil. Reduce the heat to low; simmer, uncovered, until the liquid has evaporated.
3. Transfer the leek mixture to a medium bowl; cool. Stir in the egg yolk and thyme. Whisk the egg white in a small bowl until foamy and fold it into the leek mixture. Season to taste.
4. Using a meat mallet, gently pound the chicken, one piece at a time, between sheets of parchment paper or plastic wrap to 1/4-inch thickness.
5. Spoon 1 tbsp of leek mixture onto each piece of chicken. Carefully roll the chicken, from the long side, to enclose the filling. Tie with kitchen string at 3/4 inch intervals.
6. Heat the oil in the same skillet on medium-high heat. Add the chicken to fit snugly in the pan. Cook, turning the chicken until browned all over. Add the verjuice and bring to a boil. Reduce the heat to low; simmer, covered, turning the chicken occasionally, about 10 mins or until the chicken is cooked.
7. Meanwhile, blend the cornstarch with 1 tbsp water in a small bowl until smooth.
8. Remove the chicken from the pan and cover to keep warm. Whisk the mustard, cornstarch mixture and stock into the pan juices; whisk on medium heat until the sauce boils and thickens slightly. Reduce the heat to low; simmer, uncovered, until the sauce is reduced by half. Season to taste. Strain the sauce into a medium bowl.
9. Serve the sliced chicken with cauliflower, sauce and watercress.

roasted cauliflower, cauliflower, chicken stock, clove garlic, lemon thyme, olive oil, chicken rolls, butter, leeks, white wine, egg, thyme, chicken breasts, olive oil, verjuice, cornstarch, mustard, chicken stock

Taken from recipes-plus.com/api/v2.0/recipes/36286 (may not work)