Chicken Roulade Susie Recipes

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.

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.

Steps:

• Pound the chicken breasts very thin--like the thinnest scallopini
• Simmer the chopped apricots and the raisins in the white wine till apricots are soft and raisins are plump; remove from heat and allow to cool slightly
• Mash the garlic cloves into a paste and set aside
• If using raw cashews, grind in coffee grinder until the nuts form a paste; if using cashew butter, proceed to next step
• Spread a thin layer of cashew butter/paste over the pounded chicken
• Lay a layer of spinach leaves over the chicken
• Scatter the apricots and raisins over the chicken
• Roll the chicken up tightly, tucking in the ends
• Beat one egg
• Dip each chicken roll into the beaten egg
• Roll each chicken roll in the breadcrumbs till lightly coated
• Heat the olive oil in a skillet over medium heat
• Saute the chicken rolls, turning with tongs, until cooked on all sides
• Remove chicken rolls to an oven-proof plate; tent with foil; keep warm
• If necessary, add additional olive oil to pan
• Add anchovies and saute till anchovies dissolve into oil
• Add garlic paste and pepper
• Add chicken stock and bring to a boil and reduce slightly
• Lower heat
• Mix remaining egg with cornstarch
• Whisk in lemon juice and continue to whisk until mixture is smooth
• Temper in some of the chicken stock mixture
• Gently add egg/lemon mixture to chicken stock mixture
• Return to low heat
• Whisk till smooth and thickened to the consistency of thin custard
• Slice chicken rolls on the diagonal
• Pool sauce on dinner plates
• Lay chicken slices on top of sauce and serve