Chicken Roulade Demo - Market Street Diner - KVIC-TV, myKauai.com [Chef Demo]

Market Street Diner's Chef Dominic takes us through his chicken roulade, step by step.

Ingredients: chicken, butter oil, spinach, mushrooms, onions, tomato, salt, malt vinegar, whisky, parmesan cheese, demi glace, gravy, white wine, pasta noodles

1) First make the stuffing: To a hot pan, add butter oil, spinach, a little mushroom, onion and tomato and a pinch of salt.

2) Add malt vinegar.

3) Add bourbon whisky.

4) Add parmesan cheese, let it cool for a while.

5) To a new hot pan, add butter oil.

6) Put the stuffing you just made on top of the chicken.

7) Roll the chicken like a burrito. Place on the hot pan.

8) Make the chicken sauce, "add butter oil, use onions, tomato, mushroom, get it hot, then take the vinegar, about two tablespoons, and let it reduce just a little."

9) Add in the last teaspoon of bourbon whisky.

10) Check the chicken, flip it.

11) Take some demi glace and gravy, two tablespoons, add it to your sauce.

12) Add white wine to the chicken.

13) Put the chicken in the oven for about 15 minutes.

14) Add white wine to the sauce, let it reduce by a quarter.

15) Cook your pasta.

16) Cut the chicken into 6 pieces.

17) Add your pasta to your sauce.

18) Add your pasta to the middle of the plate.

19) Add 6 pieces of chicken around the pasta.

20) Add some malt vinegar with a little demi glace, three tablespoons.