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
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
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
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CHICKEN ROULADE RECIPE | BON APPéTIT
From bonappetit.com
3.8/5 (325)Servings 4
- 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.
CHICKEN ROULADE RECIPE - MON PETIT FOUR®
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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.
CHICKEN ROULADE (THE BEST) - MOMSDISH
From momsdish.com
4.7/5 (91)Total Time 1 hr 15 minsCategory MeatsCalories 335 per serving
- Boil egg in water until they are hard boiled. Set aside and let them cool. Clean them up and cut in half.
- Cut the bone out of chicken thighs. Tenderize from inside, leaving skin on the outside, where the chicken is very thin. Mix ground beef, pork and turkey, together with garlic salt and pepper.
- Take chicken, lay it flat on a working area, sprinkle a little seasoning. Cover the chicken with a layer of ground meat, place 2 halfs of an egg next to each other. Roll up both sides of the chicken, making it into a tight roll. Repeat until you use up all of your ingredients.
- Place rolls on baking pan. Side with loose ends facing down. Sprinkle with Vegeta. Bake at 325F for 45 minutes.
21 BEST CHICKEN ROULADE RECIPES
From simplychickenrecipe.com
- Chicken Roulade Recipe. If you like feta cheese and chicken, this recipe offers a great way to see them together in a dish of the chicken roulade. The zesty hint of lemon and the solid but tasty white wine flavor compliments the meat and the cheese very well.
- Chicken Roulade with Creamy Mushroom Sauce. With a nutty, cheesy, and leafy filling, this chicken roulade is sure to be a good kickstart for people who love pine nuts.
- Chicken Roulade Spinach Combo Recipe. Crunchy spinach, flavorful mushrooms, and rich ricotta cheese are the stars of the show for this recipe. What sets this chicken roulade recipe from the rest is the addition of tasty strips of bacon wrapped around the roll as an extra securing bond and extra flavor.
- Fine Dining Chicken Roulade Recipe. With a combination of goat cheese, chili, and pistachios, this recipe will take your chicken roulade to another level.
- Creamy Chicken Roulade With Spinach and Mushrooms Recipe. This chicken roulade recipe emphasizes the creaminess, and crisp outer layer, made possible by the special breaded coating.
- Chicken Roulade Recipe. This chicken roulade recipe is all about chicken and seasoning. The masterful and careful slicing, rolling, and seasoning make this chicken roulade stand out from the rest.
- Chicken Roulade Recipe. This chicken roulade recipe offers a perfectly cooked dish with many colors, adding to the lovely meal. The filling is carefully sauteed, including the garlic and nuts, mixing in the parsley, making sure nothing is burnt.
- Easy Fine Dining Chicken Roulade Recipe. Carefully incorporating flavors like minced and caramelized garlic, walnuts, basil, goat cheese, and seasonings, these flavors are then wrapped in chicken meat and poached perfectly.
- Chicken Bacon Roulade Recipe. This chicken roulade is prepared with perhaps one of the most popular western breakfast staples, bacon. The bacon is cooked well, but not to a crunch point.
- Chicken Roulade Recipe. This dish uses marinated chicken breasts for better retention of flavor. The filling is then prepared to start with fresh spinach cooked in high flame along with seasonings and spices.
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