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 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.
GREEK CHICKEN MARINADE
Greek marinade for chicken or pork with a bright, lemony flavor.
Provided by Denise D
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Combine onion powder, garlic powder, basil, oregano, and pepper in a small bowl. Whisk in olive oil and lemon juice.
Nutrition Facts : Calories 130.6 calories, Carbohydrate 3 g, Fat 13.6 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 1.9 g, Sodium 1.3 mg, Sugar 0.7 g
GREEK CHICKEN ROULADES WITH A WHITE WINE REDUCTION & CREAMY ORZO RECIPE - (4.7/5)
Provided by á-13856
Number Of Ingredients 20
Steps:
- DICE 6 olives; set aside. Process remaining 6 olives, bread crumbs, tomatoes, zest, garlic, and oregano in a food processor until minced. USING a meat mallet, pound chicken between plastic wrap to 1/4-inch thickness. Spread olive-tomato filling on chicken. Roll chicken; secure with toothpicks. SAUTE roulades in oil in a large nonstick skillet over medium high heat until browned, 4 minutes. Remove roulades to a plate. Add onion to skillet and sauté 2 minutes. Add wine; cook until liquid reduced by half, 1-2 minutes. Add broth. Bring mixture to a boil; and diced olives and roulades. COVER skillet, reduce heat. Simmer roulades 10 minutes; remove roulades to a plate. Whisk together lemon juice and cornstarch; stir into sauce in skillet. Simmer 1 minute. Slice roulades, serve with sauce. CREAMY ORZO WITH FETA SUN-DRIED TOMATOES: BRING broth to a boil in a small saucepan; stir in orzo. Return liquid to a boil. Cook orzo, uncovered, stirring occasionally, until the liquid is absorbed, 9 minutes. Remove saucepan from heat. STIR tomatoes and feta into orzo, mixing until feta melts slightly. Season orzo mixture with salt and pepper. Serve with chicken roulades.
GREEK CHICKEN ROULADES W/WHITE WINE REDUCTION
Look for chicken breasts that are @ least 6 ozs in weight - they'll be big enough to hold the filling when pounded thin & rolled. Serve with Recipe #460247. From Cuisine at Home magazine.
Provided by Gagoo
Categories Chicken Breast
Time 30m
Yield 2 roulades, 2 serving(s)
Number Of Ingredients 13
Steps:
- Dice 6 olives, set aside.
- Process remaining 6 olives, bread crumbs, tomatoes, zest, garlic & oregano in a food processor until minced.
- Using a meat mallet, pound chicken between plastic wrap to a thickness of 1/4".
- Spread olive-tomato filling on chicken.
- Roll chicken & secure with toothpicks.
- Saute roulades in oil in a large nonstick skillet over mediium-high heat until browned, about 4 minutes per side.
- Remove roulades to a plate.
- Add onion to skillet, saute 2 minutes.
- Add wine, cook until liquid is reduced by half, 1 to 2 minutes.
- Add broth and bring mixture to a boil, add diced olives and roulades.
- Cover skillet and reduce heat.
- Simmer for 10 minutes then remove roulades to a plate.
- Whisk together lemon juice & cornstarch and stir into sauce in skillet, simmer 1 minute.
- Slice roulades and serve with sauce.
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.
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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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- In a small sauté pan over medium heat, sauté garlic in 1 tablespoon of the olive oil for 1-2 minutes. Do not brown. Set aside.
- Sprinkle each chicken breast with salt and pepper. Spread feta evenly between the four breasts, leaving the two long edges clear. Sprinkle the oregano, lemon zest and cooked garlic and oil equally between the four breasts, leaving the edges clear.
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