CHICKEN ASPARAGUS ROLL-UPS
Very flavorful chicken and asparagus dish with almost a hollandaise-inspired flavor with a little crunch from the Panko breadcrumbs. Quick and easy to prepare, the presentation is simple yet elegant. Great served with artichokes!
Provided by Monica
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 475 degrees F (245 degrees C). Grease a baking dish. In a bowl, mix together the mayonnaise, Dijon mustard, lemon juice, lemon zest, tarragon, salt, and pepper until the mixture is well combined. Set aside.
- Cook asparagus in the microwave on High until bright green and just tender, 1 to 1 1/2 minutes. Set the asparagus spears aside. Place a chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of about 1/4 inch. Repeat with the rest of the chicken breasts.
- Place 1 slice of provolone on each chicken breast, and top the cheese with 4 asparagus spears per breast. Roll the chicken breasts around the asparagus and cheese, making a tidy package, and place, seam sides down, in the prepared baking dish. With a pastry brush, apply a coating of the mayonnaise mixture to each chicken breast, and sprinkle each with panko crumbs, pressing the crumbs into the chicken to make a coating.
- Bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 25 minutes.
Nutrition Facts : Calories 530.2 calories, Carbohydrate 28.8 g, Cholesterol 97.2 mg, Fat 33.3 g, Fiber 2.8 g, Protein 36.8 g, SaturatedFat 9.2 g, Sodium 1169.9 mg, Sugar 1.6 g
CHICKEN SPINACH ROULADE
This recipe is easy and sure to impress.
Provided by LadyVictorie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Grease a baking sheet.
- Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a uniform thickness of 1 inch.
- Heat spinach in a saucepan over medium-high heat.
- Whisk eggs, Parmesan cheese, and milk together in a bowl.
- Stir egg mixture into the spinach; cook and stir until thickened, about 2 minutes. Remove from heat.
- Spread about 2 heaping tablespoonfuls of the spinach mixture onto each pounded chicken breast.
- Roll each breast into a cylinder shape, secure ends with toothpicks, and arrange on the prepared baking sheet.
- Sprinkle bread crumbs atop rolled chicken.
- Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 45 minutes. Allow chicken to rest for several minutes before removing toothpicks and serving.
Nutrition Facts : Calories 302.1 calories, Carbohydrate 24.2 g, Cholesterol 117.3 mg, Fat 7.3 g, Fiber 3.9 g, Protein 34.6 g, SaturatedFat 2.3 g, Sodium 687.8 mg, Sugar 2.2 g
CHICKEN ROULADEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Place the bacon in a single layer on a slotted pan set over a baking sheet and cook three-quarters of the way through. Remove and set aside. When cool enough to handle, roughly chop the bacon.
- Sprinkle the pounded out chicken breasts on both sides with salt and pepper, and spread on one side with the mustard. Place some chopped bacon, pickles, parsley and egg on top of each breast, roll tightly, and then tie in a couple places with butcher's twine to secure.
- Place a large ovenproof skillet over medium-high heat and add the olive oil. Add the rouladen to the pan and brown on all sides. Transfer the skillet to the oven and roast until the rouladen reach an internal temperature of 165 degrees F, about 20 minutes. Transfer to a plate or platter and cover loosely with foil.
- Place the skillet back on the stove over medium heat and add the butter, garlic, shallot and tomato paste; cook for a minute or two. Add the wine, stock and some more parsley and bring to a boil. Season to taste. Pour the sauce over the chicken to serve.
CHICKEN BACON ROULADES
Steps:
- Thinly slice shallots. In a 12-inch ovenproof heavy skillet cook bacon in batches over moderate heat, turning it, until golden but still flexible (not crisp) and drain on paper towels. In fat remaining in skillet cook shallots over moderately low heat, stirring, until softened. Transfer shallots with a slotted spoon to a small bowl and leave any fat remaining in skillet. Preheat oven to 300°F.
- Put each chicken breast half between 2 sheets of plastic wrap and with smooth side of a meat pounder pound each breast to 1/8-inch thickness. Discard plastic from boned side of each breast and season chicken with lemon pepper and salt. Arrange 2 1/2 bacon slices lengthwise (parallel with grain of flesh) along middle of each breast and top with shallots and Parmesan. Using plastic wrap as an aid, tightly roll up each breast lengthwise, tucking in ends to enclose filling, and secure seams with wooden picks.
- Add oil to reserved fat in skillet and heat over moderately high heat until hot but not smoking. Brown roulades all over, turning them, about 5 minutes total. Transfer skillet to middle of oven and bake roulades until just cooked through, 20 to 25 minutes.
- While roulades are baking, mince garlic. Transfer chicken to a plate with tongs and keep warm, covered. Pour off fat from skillet. Add wine to skillet and deglaze over moderately high heat, scraping up brown bits. Boil wine until reduced to about 1 tablespoon and add garlic and butter. Cook mixture over moderately low heat, stirring, until fragrant. Add flour and cook roux, stirring, 1 minute. Add broth and cream and bring to a boil, whisking. Simmer sauce, whisking, 2 minutes and pour through a fine sieve into a small saucepan. Keep sauce warm. Carefully discard wooden picks from roulades and cut crosswise into 1/2-inch slices. Spoon some sauce in center of each of 4 plates and arrange roulade slices decoratively on sauce.
CHICKEN ROULADE
Chicken breasts are rolled with a tasty filling of broccoli rabe and low fat ricotta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees with rack in center. Place parsley, thyme, lemon zest, salt, and pepper in a food processor. Process until finely chopped. Coat a small saute pan with cooking spray. Heat the pan to medium; saute garlic and broccoli rabe, until garlic is translucent and broccoli rabe has wilted. Season with salt and pepper. Add to food processor, and pulse to combine. Add the ricotta; process until combined. Set aside.
- Place one of the chicken breasts between two layers of plastic wrap. Using a meat mallet, pound evenly until the breast is a scant 1/4 inch thick. Repeat with the remaining breasts. Spread 3 to 4 tablespoons of filling in an even layer on each breast. Roll up the breasts, and secure rolls with a wooden skewer or toothpick.
- Coat a large skillet with a heatproof handle with cooking spray, and place over medium-high heat. Place chicken breasts in the skillet and cook, turning occasionally, until golden on all sides, about 3 minutes total. Place skillet in oven, and cook until an instant-read thermometer registers 165 degrees, about 13 minutes. Remove chicken from skillet, and set aside. Place skillet on top of stove over medium-high heat; add wine, and reduce liquid by half, about 1 minute, scraping skillet with a wooden spoon to dislodge any cooked-on bits. Strain liquid into a small pitcher. Cut rolled chicken crosswise into 1/4-inch-thick pieces. Serve warm with reserved sauce.
Nutrition Facts : Calories 184 g, Cholesterol 76 g, Fat 4 g, Fiber 1 g, Protein 29 g, Sodium 185 g
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- Line a baking sheet with waxed paper; brush with oil. Arrange chicken breasts in a single layer on prepared sheet and brush all over with oil. Season with salt and pepper. Sprinkle chicken with feta, oregano, garlic, and lemon zest, dividing evenly and keeping filling away from edges. Beginning at the narrower end of 1 chicken breast, roll up, enclosing filling as you would a jelly roll; tie with kitchen twine at 1" intervals to secure. Repeat with remaining chicken breasts.
- Preheat oven to 450°. Heat 2 Tbsp. oil in a large heavy skillet over medium-high heat. Add chicken roulades and cook until brown on all sides, about 10 minutes. Transfer chicken roulades to a small roasting pan and bake until an instant-read thermometer inserted into the thickest part of roulades registers 160°, 5-7 minutes.
- Add wine, broth, and lemon juice to skillet; bring to a boil and cook, scraping up any brown bits, until reduced to 1/2 cup, about 5 minutes. Cut strings from roulades and place on plates. Spoon pan juices over; serve lemon wedges alongside for squeezing over.
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