Basil Chicken Roulade Recipes

Steps:

• First you must debone the chicken.
• If you are a pro with deboning the chicken don't look at the link I've posted below.
• https://www.youtube.com/watch?v=EPMnQRlMbW4.
• 1. Melt butter or olive oil on a frying pan over medium heat.
• 2. Add onion, garlic and sundry tomatoes and sauté for 2-3 minutes.
• 3. When they nice and soft pour lightly beaten eggs into frying pan so that the whole frying pan is covered, season with salt and pepper. Fry for couple of minutes and when it's lightly brown flip it over and leave for another 1-2 minutes. Allow to cool completely.
• 4. When your chicken is prepared, lay it skin-side down on a cutting board, and cover with cling film and using the meat hammer pound the chicken several times until its flat throughout.
• Season generously with salt, pepper and grill seasoning.
• 5. Lay omelette on the top of the chicken.
• 6. Gently roll up the chicken, starting from the side closest to you and then tie it using kitchen twine.
• 7. Rub the olive oil over the rolled chicken and add some grill seasonings.
• 8. Cook the chicken at 180°C for 1-1 ½ hours.

Steps:

• Preheat oven to 400°F.
• SAUCE:.
• Mix 1/2 cup plain yogurt, 1 T. Dijon mustard and 2 teaspoons chopped fresh chives together. Set aside.
• ROULADES:.
• Chop chives and basil separately.
• Pound chicken breasts to uniform 1/2 inch thickness. (This is easily done by putting them one at a time into a plastic bag and whacking them with a rolling pin, the side of a meat mallet or something equally heavy and smooth-surfaced.).
• Take one chicken breast and sprinkle some chopped basil on top. Season with salt and pepper. Roll up and secure with toothpick or cooking twine.
• Repeat with each remaining chicken breast.
• Mix 1/3 cup plain yogurt and 1 teaspoons Dijon mustard together. Pour onto a plate.
• Mix breadcrumbs and parmesan cheese together. Pour onto a separate plate.
• Roll each roulade in yogurt mixture on plate and then roll in bread crumbs.
• Place roulades in baking dish. Drizzle with melted butter.
• Bake 30 minutes or until golden brown. REMOVE TOOTHPICKS!
• Serve with a dollop of sauce on the side.
• NOTE: I've never tried this without fresh herbs, but I can't imagine the flavor being nearly as yummy. ALSO, use fresh parmesan cheese -- not the stuff in the can.
• For low-carb dieters substitute ground pork rinds for the bread crumbs. You won't notice the difference.

Steps:

• Preheat oven to 350 degrees.
• Place the chicken between plastic sheets or preferably Silpats and pound with a heavy skillet to 1/4 inch thickness. I like to do this with a large value pack and freeze the extras, individually, after sealing with the FoodSaver . This way I have this done for the next few times I want this recipe or a Chicken Cordon Blue. Place the chicken breasts on a sheet pan laid out flat. Have toothpicks ready on the pan to hold them shut.
• On a separate plate, lay out the 4 pieces of prosciutto, basil leaves and with a small ice cream scoop dish out 4-1 oz scoops of goat cheese. First place the prosciutto on each breast, then put the goat cheese on the prosciutto (spread out some with the scooper) then put the basil leaves on the cheese and press down to spread out evenly. Roll the chicken breasts up and put a tooth pick in to hold.
• In a heavy sauce pan, melt 2 tbs butter. Add the garlic and cook until soft. Add the white wine and 1-1/4 cup chicken broth. Bring to a boil and reduce until half.
• While the sauce is reducing, heat on medium high 1 tbs olive oil and 1 tbs butter in an oven proof skillet. Add the chicken rolls. Braise the chicken on all sides, then add 1/2 cup chicken broth to the pan and place in the oven. The extra broth helps to keep the chicken moist while it is cooking through in the oven.
• Once the chicken is cooked though, remove from the oven and place on a plate and cover loosely with aluminum foil. Pour the contents of the skillet into the sauce and sauce and stir. Add the creme fraiche and the the tarragon and lemon and stir.
• Place a small ladle full of sauce on a plate and put the chicken roll in it.
• Serve with a rice dish (rice pilaf) and steamed vegetables.