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1
Preheat the oven to 350 degrees F.
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2
On a large baking sheet toss together the cauliflower, potatoes, chervil, raisins, olive oil and salt and pepper, to taste.
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3
Arrange in a single layer on the baking sheet and roast until the potatoes are tender, about 25 minutes.
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4
Remove the potatoes to a bowl and set aside.
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5
Chicken: In a blender or food processor, combine the grapes, walnuts and dates and blend until smooth.
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6
Put the chicken breasts between 2 sheets of plastic wrap and, using a meat mallet, pound the chicken until evenly flat and thin.
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7
Remove the top sheet of plastic.
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8
Season the chicken with salt and pepper, to taste.
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9
Divide the grape mixture between the chicken breasts, topping each piece with about 2 tablespoons of the filling.
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10
Using the plastic as your guide, roll up the chicken around the filling.
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11
Put the flour, eggs and bread crumbs in separate dishes.
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12
Season the bread crumbs with the garlic powder, onion powder and salt.
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13
Dip the chicken rolls into the flour, coating completely, then into the egg and finally into the bread crumbs.
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14
Chicken should be coated completely with each step of the breading process.
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15
Heat 2 tablespoons of oil in a large oven-proof skillet over medium-high heat.
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16
Pan fry the chicken until golden brown on all sides, turning after a few minutes on each side.
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17
Transfer the pan to the oven and bake until cooked through, about 15 minutes.
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18
Curry sauce: Melt the butter in a skillet over medium heat, then add the onion and curry powder.
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19
Cook for 2 minutes then whisk in the flour and cook for 1 minute.
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20
Whisk in the chicken stock and bring to a simmer.
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21
Whisk until the sauce is thickened and smooth.
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22
Remove the chicken from the oven to a cutting board and slice.
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23
Spoon a bed of potatoes and cauliflower on each serving plate and top with curry sauce.
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24
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
