APPETIZER CHICKEN ROULADES
A nice change of pace from the regular tortilla-wrapped pinwheels, these rolled appetizers are wrapped in the meat themselves and baked, then sliced. And they're great for folks looking for lowcarb appetizers, too.
Provided by Julesong
Categories Sauces
Time 20m
Yield 24 roulades
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Place chicken breasts between 2 sheets of heavy-duty plastic wrap or inside a large Ziplog bag; flatten to 1/4-inch thickness using the flat side of a meat mallet or rolling pin.
- Sprinkle chicken with salt and pepper.
- Stir together goat cheese, cream cheese, and basil; spread evenly over each chicken breast.
- Top each with 2 spinach leaves and roasted red peppers.
- Roll up, jellyroll fashion, starting with a short side.
- Secure rolls with wooden picks, and place seam-side-down in a lightly greased 11x7-inch baking dish.
- Bake, covered, at 350 degrees F (175C degrees) for 15 minutes.
- Uncover and bake 20 additional minutes or until chicken is done.
- Slice crosswise into 6-8 pieces, and serve on a spinach-lined plate, if desired.
Nutrition Facts : Calories 51, Fat 2.8, SaturatedFat 1.5, Cholesterol 19.3, Sodium 103.9, Carbohydrate 0.9, Fiber 0.3, Sugar 0.6, Protein 5.3
CHICKEN ROULADE APPETIZERS
Make and share this Chicken Roulade Appetizers recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 40m
Yield 36 appetizers
Number Of Ingredients 17
Steps:
- Lightly grease 15 x 10-inch jelly-roll pan or baking sheet with edge.
- Line with parchment paper or foil, shiny side up. Coat generously with butter or margarine and flour lightly.
- Roulade---------------.
- In medium saucepan over medium heat, melt butter or margarine.
- Stir in flour and cook for 1 minute.
- Add milk.
- Cook and stir until mixture comes to boil, simmer for 2 minutes. Remove from heat.
- Beat egg yolks, adding a few tablespoons hot sauce, then beat egg yolk mixture into sauce.
- Season with salt, nutmeg and pepper.
- Pour into medium bowl and cool slightly.
- Beat egg whites with cream of tartar until stiff but not dry. Gently fold into sauce. Spread mixture in prepared pan.
- Bake in a 375°F oven for 15 to 20 minutes or until golden and top feels firm.
- Let stand 5 minutes.
- Invert roulade on clean tea towel. Carefully peel off paper in strips. Cool completely.
- Cut crosswise in half to make 2 rectangles 10 inches wide.
- Filling----------.
- Combine all ingredients.
- Spread filling over both rectangles.
- Starting with a 10 inch side, roll up both rectangles.
- Wrap separately with plastic film and refrigerate for at least 1 hour.
- (May be prepared 2 days ahead.)
- Cut into 1/2 inch slices.
Nutrition Facts : Calories 54.9, Fat 3.7, SaturatedFat 1.5, Cholesterol 36.9, Sodium 79.9, Carbohydrate 2, Fiber 0.3, Sugar 0.2, Protein 3.4
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