CHICKEN ROULADE STUFFED WITH PROSCIUTTO, SPINACH AND SUN-DRIED TOMATOES WITH WHITE TRUFFLE POTATOES
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Lay a long piece of plastic wrap over your cutting board and tuck it underneath the sides of the board. (Covering the chicken with the plastic will also keep the mess down when you pound with the meat mallet.) The chicken breasts should be placed on the covered cutting board, skin side down, with enough space between them so they can lay flat after you "butterfly" them. To make the butterfly cut, carefully slice open (without slicing the chicken all the way through) and spread the flesh of the chicken out so you will be able to pound it out into a single thin piece on which you will place stuffing and then roll up. Season the breasts with salt and pepper. Then put another length of plastic wrap over the seasoned chicken breasts and flatten with meat mallet to integrate the seasoning into the chicken. Pound chicken thin.
- Lay 1 slice of prosciutto ham on each breast. Add 3 leaves of spinach and 4 pieces of sun-dried tomatoes on each breast. Fold in each end and roll tightly. Place on sheet tray and freeze until firm. (It does not have to be frozen completely hard, but this makes it easier to handle when breading.)
- Preheat a deep-fryer to 350 degrees F. Preheat the oven to 325 degrees F.
- While the chicken roulade is hardening in the freezer, prepare the tomato demi-glace. In a saucepan, saute garlic and then deglaze the pan with the wine. Add stock and tomato puree. Boil over medium heat until reduced by half. Add the demi-glace (brown sauce) and let simmer until thickened ("medium thickness").
- When the chicken is firm, set up a breading station. Whisk together 3 eggs and 1 cup of the half-and-half for the egg wash. (Begin with this amount and whisk more together if needed.) Then set up a bowl each of: flour, then egg wash, and then Italian bread crumbs. Evenly coat rolled frozen chicken with flour (not too much or bread crumbs won't stick). Dip floured rolled chicken into egg wash, then into bread crumbs. In a deep-fat fryer, lightly fry until golden brown. Finish in the oven for 15 minutes until completely cooked through. Remove from oven and let rest.
- Boil the potatoes until tender. Then mash the potatoes and whip chopped chives, butter, salt and freshly ground pepper into the potatoes with a beater.
- Re-heat the tomato demi-glace and to finish remove from heat, and immediately whisk in fresh thyme and 1 tablespoon butter.
- Slice each chicken roll to expose the stuffed interior. Place mashed potatoes in center of each plate, drizzle white truffle oil over the potatoes. Lay chicken roulade over potatoes.
CHICKEN TOULOUSE ROULADE
Wondering how to make some chicken legs more interesting, I portioned off the thighs and decided to replace the thigh bone with a nice garlicky sausage - resulting in a kind of chicken roulade. My kids love them!
Provided by BonusMeals
Categories Chicken Thigh & Leg
Time 1h
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 180C (350F).
- Cover a (rolled out) chicken thigh with a couple of pieces of cling film and clobber until flattened / slightly larger surface area (until the width of the chicken is about the same as the length of the sausage).
- Take a rasher/slice of bacon/pancetta and lay out on a copping board - if using streaky bacon you may need to run the back of a knife across it to make it wider and longer. Or you may need to use 2 rashers per thigh, depending on the product.
- Lay a boned thigh on the bacon (outside to the bacon, where the bone was, facing up).
- Spread 1/6 of the pate into the centre half of the thigh.
- Place a sausage across the pate and roll up tightly, ensuring that the bacon ends overlap each other over the 'join'. (You may need to secure with toothpicks).
- Repeat for the other 5 thighs.
- Place roulades on a tray/oven-proof dish and bake for 20-30 minutes or until browned and juices run clear.
- Remove from the oven and leave to stand for 5-10 minutes.
- Slice each roulade into 1cm thick slices and serve.
Nutrition Facts : Calories 272.9, Fat 21.5, SaturatedFat 6.9, Cholesterol 85.6, Sodium 406.4, Carbohydrate 0.3, Protein 18.4
ROASTED CHICKEN ROULADE WITH AMERICAN TRIPLE CREAM AND GEORGIA HAM
Steps:
- For the mustard sauce: Whisk together the honey, Dijon mustard, whole-grain mustard and horseradish in a small bowl and season with salt and pepper. Cover and let sit to allow the flavors to meld while you make the chicken.
- For the chicken roulade: Preheat the oven to 400 degrees F.
- Heat 2 tablespoons of the canola oil over low heat in a large saute pan. Add the garlic and red chile flakes and cook for 30 seconds. Increase the heat, stir in the baby arugula, season with salt and pepper and cook until just wilted, about 2 minutes. Set aside.
- Drizzle the chicken breasts with a little oil and thinly pound between 2 sheets of parchment paper or plastic wrap. Put the breasts on a flat surface skin-side down, and sprinkle the top sides with salt and pepper. Place 2 slices of the ham on each breast; spread 2 ounces of the cheese over the ham and then top with one-quarter of the arugula in the center. Roll the breasts tightly and tie with butcher's twine. Sprinkle the roulade with salt and pepper.
- Heat a large ovenproof saute pan over high heat. Add the remaining 2 tablespoons oil and cook until it begins to shimmer. Put the rolls in the pan seam-side up and add the butter. Cook until golden brown on all sides, about 3 minutes. Transfer the pan to the oven and continue cooking until the breasts are just cooked through and the cheese has melted, 4 to 5 minutes.
- Remove the rolls to a plate and let rest 5 minutes before slicing. Serve with the mustard sauce and topped with a bit of micro arugula.
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 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
ELEGANT CHICKEN ROULADES WITH MUSHROOM SAUCE
This recipe took the $5,000 prize in the "Bringing it Home recipe" Contest in the Something Extra grocery circular.
Provided by cookiedog
Categories Chicken Breast
Time 1h
Yield 4 generous servings, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F Butterfly each chicken breast with a sharp knife; press open like a book.
- Season both sides with poultry seasoning and pepper and pound 1/4-inch thick between 2 sheets of plastic wrap with a meat mallet. Remove plastic wrap.
- Place equal amounts of prosciutto, cheese and mushrooms on each chicken breast; press down on cheese to compress.
- Starting from the long side, roll up chicken tightly, then roll each in a piece of parchment paper. Twist edges of parchment to seal chicken inside.
- Place seam-side down on a baking sheet; bake for 30 minutes.
- While chicken is cooking, prepare sauce by melting 4 tablespoons butter in a medium saucepan. Stir in flour and cook over medium heat for about 2 minutes. Slowly whisk in chicken broth until smooth. Simmer mixture until reduced by half, stirring occasionally; remove from heat.
- Grind porcini mushrooms in a blender or food processor until they form a fine powder. Set aside 1/4 cup; save remaining for another use. Whisk 1/4 cup mushrooms, sherry, sour cream and remaining 2 tablespoons butter into sauce; simmer over low heat for a few minutes more. Season to taste with salt and pepper.
- Remove chicken from parchment and slice 1/2-inch thick. Arrange on 4 serving plates and drizzle with some of the sauce. Serve remaining sauce on the side.
Nutrition Facts : Calories 648.1, Fat 41.1, SaturatedFat 24.2, Cholesterol 181.6, Sodium 965.5, Carbohydrate 12.6, Fiber 0.8, Sugar 2.3, Protein 49.1
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4.5/5 (49)Total Time 1 hr 5 minsCategory Main CourseCalories 424 per serving
- Preheat the oven to 350°F. Prep your mushrooms by swiping them clean with a paper towel. Cut each mushroom into 1/2" slices, then cut each slice into 4 pieces.
- In a saucepan over medium heat, heat the olive oil and melted your butter. Add the minced garlic and sauté for 30 seconds. Add the mushrooms and cook until they are soft and tender. Once the mushrooms are tender, add in the spinach and cook for a minute or two, just until wilted. Remove the mixture from the heat and pour into a clean, large bowl.
- Now, take a chicken breast and place the smooth plumper side face down. Use a sharp knife to cut through the chicken along the side, cutting horizontally, just until you've almost split the chicken breast in half. You want to stop right before you completely separate the halves, leaving them hanging on to each other by one edge. This technique is called butterflying, and you can ask your butcher to do this if you are too nervous to try it yourself. Repeat this step for the other 3 chicken breasts.
- Take each butterflied chicken breast and use a meat mallet to pound out the chicken and flatten it out a bit. Temporarily set aside.
CREAMY CHICKEN ROULADE WITH SPINACH AND MUSHROOMS
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Reviews 4Calories 564 per servingCategory Chicken
- Heat 1 tablespoon of oil in a skillet over medium high heat. Add onions and mushrooms. Stir well and cook for 2-3 minutes. Transfer the mixture into a bowl and let it cool at room temperature for at least 20 minutes.
- Melt butter in a non-stick saucepan over medium heat. Add chopped parsley and the reserved onion and mushroom mixture. Cook for 2 minutes until it sizzles and it become aromatic.
- Take the chicken rolls out of the fridge and remove the plastic wrap. Take two shallow plates and add eggs to one, and panko breadcrumbs to the other. Dip each chicken roll into the beaten eggs (beaten eggs act like glue to coat the chicken rolls with bread crumbs). Then, roll in the panko and fully coat. If you like a thicker breaded coating, you can double dip in beaten eggs and then breadcrumbs again.
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