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Chicken Roulade with Italian Sausage, Fennel, Crimini Mushrooms, and Mozzarella

4 boneless skinless chicken breasts
1/2 lb spicy italian sausage
1/2 bulb of fennel, small dice
8 crimini mushrooms, cut in half then sliced
2 tbsp dry red wine
2/3 cup fresh mozzarella, small cubes
1/2 cup sun dried tomatoes (packed in oil), diced
6 tbsp olive oil
kosher salt and fresh cracked black pepper
butcher's twine

Preheat oven to 350 degrees. Heat a saute pan over medium heat. Add 2 tbsp olive oil to the pan. Once the pan has heated, add the mushrooms. Saute, stirring occasionally, for about 5-7 minutes. Season the mushrooms with a pinch of salt and pepper. Deglaze the pan with red wine, using a wooden spoon to scrape up all the bits stuck on the bottom. Remove mushrooms from pan and set aside.

Replace pan over the heat then add 2 more tablespoons of olive oil. Once the pan has reheated, add the diced fennel. Season the fennel with salt and pepper. Saute over medium heat for about 10-15 minutes, or until the fennel is tender.

Once the fennel is tender, remove it from the pan and add it to a medium-sized mixing bowl. Add the sauteed mushrooms, sun dried tomatoes, mozzarella, and uncooked italian sausage to the bowl. Mix to thoroughly combined ingredients, trying not to overwork the meat.

Place a large piece of plastic wrap on a cutting board, then place 1 chicken breast onto the plastic wrap. Place another large piece of plastic wrap on top of the breast. Using a rolling pin wrap in plastic wrap (for easy clean-up), pound the chicken breast with swift firm hits. start from the center and work out to the edges until the breast is about 1/4 of an inch thick. Repeat this process with the remaining breasts.

Layout one of the pounded breasts horizontally lengthwise on a flat surface. Season both sides of the chicken liberally with kosher salt and black pepper. Put about 1/4 of the sausage mixture into the center region of the chicken. Begin rolling the breasts like a burrito by folding in the sides of the breast then rolling the edge of the chicken closest to you over the filling until the breast wraps around and completely encompasses the filling. Ideally the edges will be just barely overlapping but as long as the edges touch you should be alright after you finish the tying process. Slide a piece of butchers twine under one side of the chicken - about 3/4 inch from the edge. Tie the twine tightly around the chicken. Repeat this step with 3 more pieces of twine evenly spaced across the roulade with the last tie about 3/4 inch from the other edge. Using a long piece of twine, tie the roulade lengthwise, weaving the twine in and out of the perpendicular ties to ensure the ends stay tucked as well. Stuff and tie the remaining pounded breasts similarly.

Preheat an oven-safe pan (such as a cast-iron skillet) over high heat. Once the pan is hot, add two tbsp olive oil and the roulades to the pan. Brown the roulades on all sides. Once the chicken has completely browned, turn the roulades seam side down, then place the pan in the preheated oven. Bake at 350 until a meat thermometer positioned in the center of the roulade reads 155 degrees. Remove the breasts from the oven and loosely cover with aluminum foil. Allow the roulades to rest for at least 5 minutes. After the breasts have had a chance to rest, remove all the twine, then cut the roulades into about 3/4 inch thick slices. Serve hot. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: What's green, yellow, and delicious?
http://www.whatwereeating.com/recipes/whats-green-yellow-and-delicious/