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
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 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
ALL-BRANAND#153; CHICKEN ROULADES
Lime juice and fresh cilantro add pizzazz to the delicious stuffing in these chicken rolls.
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- 1. Sprinkle chicken pieces with salt and pepper. Set aside.
- 2. In large skillet cook onion in butter over medium heat about 3 minutes or until softened. Add garlic. Cook and stir for 1 minute more. Stir in Kellogg's® All-Bran® Original cereal, broth, lime juice, cilantro and lime peel.
- 3. Spread cereal mixture on one side of each chicken piece. Tightly roll up. Place, seam side down, in 13 x 9 x 2-inch baking dish coated with cooking spray. Bake at 350 degrees F about 30 minutes or until chicken is no longer pink. For food safety, internal temperature of the chicken should reach at least 165 degrees F. Diagonally cut into thick slices. Arrange on serving plates.
- For more great recipes, visit www.Kelloggs.com.
- ®, ™, © 2010 Kellogg NA Co.
GERMAN CHICKEN, HAM, AND CHEESE ROULADES
A substantial and altogether winning appetizer. Flattened chicken breasts with thin slices of Westphalian or Black Forest ham, garlic and herbs rolled up and cooked in chicken stock and white wine. Chilled and sliced crosswise into rounds.
Provided by Olha7397
Categories Chicken Breast
Time 1h
Yield 20 rounds
Number Of Ingredients 9
Steps:
- Place each chicken breast between sheets of plastic wrap and pound it lightly with the flat side of a cleaver or a wooden mallet until it is about 1/4 inch thick. Trim the slices of ham and cheese so that they are the same size as the flattened pieces of chicken. Place a slice of ham on each piece of chicken and cover the ham with a slice of cheese. Season with the finely chopped garlic, thyme, marjoram, or sage and white pepper. Roll up the pieces tightly and fasten with wooden picks, or tie securely with string.
- Arrange the roulades in a greased baking sheet just large enough to hold them comfortably in one layer and pour the wine and broth over them. Cover with aluminum foil. Bake in a preheated 350°F oven 35 to 40 minutes or until the chicken is tender.
- Transfer the roulades to a platter and cool to room temperature, then cover and chill. Remove the wooden picks or string. Slice the roulades crosswise into rounds and arrange on a chilled serving platter. Garnish with watercress or parsley sprigs and serve. Makes about 20.
- VARIATION: In a medium sized, heavy skillet melt 2 Tablespoons Clarified Butter, or heat a mixture of 1 tablespoon each butter and flavorless vegetable oil or olive oil over moderate. Add the roulades and sauté, turning to brown lightly on all sides. Add the wine and chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer about 30 minutes or until the chicken is tender. Cool, chill, slice, and serve as directed above.
- The International Appetizer Cookbook.Sonia Uvezian.Tastemaker Award Winner.
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.
SALTIMBOCCA DI POLLO ALLA ROMANA (PROSCIUTTO-STUFFED CHICKEN BREAST ROULADES)
Known as Saltimbocca alla Romana, these chicken breasts are a tasty second course, very easy to make, just a few ingredients are necessary but still delicious!
Provided by Aldo
Categories Italian Chicken Main Dishes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Place chicken breasts on a sheet of parchment paper. Lay 1 slice prosciutto and 1 sage leaf on each chicken breast. Roll chicken from the short end and secure with wooden skewers.
- Heat butter in a skillet over medium-high heat; add rolled chicken and cook until well browned, 2 to 3 minutes per side. Add wine, salt, and pepper; cook until chicken is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for 5 minutes.
Nutrition Facts : Calories 224.4 calories, Carbohydrate 0.9 g, Cholesterol 84.9 mg, Fat 10.2 g, Fiber 0.1 g, Protein 26.5 g, SaturatedFat 4.4 g, Sodium 395 mg, Sugar 0.2 g
CHICKEN BACON ROULADES
Make and share this Chicken Bacon Roulades recipe from Food.com.
Provided by Court13
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- cook bacon until lightly brown but still flexible (not crisp). remove from pan and let dry.
- Cook the shallots in the remaining bacon fat over 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.
- Place each chicken breast half between 2 sheets of plastic wrap. With smooth side of a meat pounder pound each breast to 1/8-inch thickness. Discard plastic from boned side of each breast. Sprinkle chicken with lemon pepper (or ground black pepper and a little lemon zest) and salt. Place 2 1/2 slices of bacon lengthwise (parallel with grain of flesh) along middle of each breast. Top with shallots and Parmesan. Using plastic wrap to help you, tightly roll up each breast lengthwise, tucking in the ends to enclose the filling. Secure seams with wooden toothpicks.
- Add 1 Tbsp olive oil to reserved fat in skillet and heat over medium high heat. Brown roulades on all sides, about 5 minutes total. Transfer the skillet to middle of oven and bake roulades until just cooked through, 20 to 25 minutes.
- Transfer chicken to a plate with tongs and keep warm, covered with aluminum foil. Pour off fat from skillet. (Careful! The handle is hot, use an oven mitt.) Add wine to the skillet and deglaze over medium high heat, scraping up brown bits. Boil wine until reduced to about 1 tablespoon. Add garlic and butter. Cook mixture over medium low heat, stirring, for 1 minute. Add flour and cook roux, stirring, 1 minute. Add broth and cream and bring to a boil, whisking. Simmer the sauce, whisking, 2 minutes. Pour through a fine mesh sieve into a small saucepan. Keep sauce warm. Remove the wooden toothpicks 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.
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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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