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, HAM, AND CHEESE ROLL-UPS
This tasty take on Chicken Cordon Bleu is as delectable as the traditional recipe but less fussy. Round it out with couscous and peas.
Provided by Martha Stewart
Categories Chicken Breast Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Place cutlets on work surface, and season with salt and pepper.
- Spread cutlets with mustard; layer with 1 slice of ham and 2 strips of cheese. Starting at a short end, roll up cutlets; place, seam side down, on prepared baking sheet. Top each cutlet with 1 piece of remaining cheese; broil until browned and chicken is opaque throughout, 6 to 10 minutes.
- Meanwhile, in a small saucepan, bring peas, butter, and 1 cup water to a boil. Remove from heat, and stir in couscous. Cover and let stand 5 minutes. Season with salt and pepper; fluff with a fork. Serve couscous with roll-ups.
Nutrition Facts : Calories 544 g, Fat 15 g, Fiber 4 g, Protein 60 g
CHEF JOHN'S BEEF ROULADEN
For something that looks and tastes as impressive as this beef rouladen, it's actually one of the simplest stuffed meat recipes I know. You can pretty much use any cheap cut of beef; I used round steak, but rump, chuck, flap meat, and other similar cuts will work work.
Provided by Chef John
Categories World Cuisine Recipes European German
Time 1h50m
Yield 2
Number Of Ingredients 13
Steps:
- Place slices of beef on a work surface, Season both sides with kosher salt and pepper. Spread one side with mustard. Place bacon strips on the mustard and sprinkle with paprika. Arrange onion slices cross-wise on the beef. Then evenly space 3 pickle slices across each slice of beef. Keep about an inch of the narrowest end of the beef slice free of toppings to facilitate rolling it up.
- Roll each slice of meat, beginning from the wider of the two short ends, working to keep all ingredients inside the roll. Rolls should be nice and tight. Secure the rolls (seam side down) with 3 loops of butcher's twine, one in the middle and one at each end. Trim excess string.
- Heat vegetable oil over medium-high heat in a large saucepan. Cook beef, turning and browning well on all sides, about 8 minutes. Remove meat from pan. Reduce heat to medium-low. Melt butter in the pan; whisk in the flour, cooking for about 1 minute. Pour in cold beef broth and whisk vigorously to combine. Raise heat to medium-high and simmer until sauce begins to thicken, about 1 minute.
- Transfer beef rolls to pan along with accumulated juices. Reduce heat to very low. Simmer gently, covered, turning rolls every 20 minutes or so, until beef is tender, about 1 1/2 hours. When the tip of a sharp knife can easily be inserted into the beef roll, the meat is done.
- Transfer meat to dish to allow it to rest. Raise heat to high and bring cooking liquid to a simmer to thicken slightly to make a gravy, about 1 minute. Serve rouladen with gravy.
Nutrition Facts : Calories 640.8 calories, Carbohydrate 22.8 g, Cholesterol 141.3 mg, Fat 38.8 g, Fiber 2.5 g, Protein 47.8 g, SaturatedFat 15.7 g, Sodium 5266.1 mg, Sugar 2.4 g
GERMAN ROULADEN
Meat rolls filled with bacon, onions and pickles. Delicious, easy recipe learned while visiting Germany.
Provided by Ron Oldham
Categories World Cuisine Recipes European German
Time 1h30m
Yield 6
Number Of Ingredients 8
Steps:
- Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide.
- Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
- Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned.
- Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.
Nutrition Facts : Calories 264.3 calories, Carbohydrate 7.7 g, Cholesterol 59.4 mg, Fat 17.4 g, Fiber 1.8 g, Protein 19.1 g, SaturatedFat 7.6 g, Sodium 1449.5 mg, Sugar 4.1 g
HAM ROULADES
These tasty little appetizers are a hit at gatherings. I usually make 1/2 of these without the horseradish when kids will be around. Plan ahead, as these need to chill. Time does not include chill time.
Provided by lazyme
Categories Ham
Time 15m
Yield 42 serving(s)
Number Of Ingredients 4
Steps:
- Combine cheese, horseradish, cream, and beat until smooth.
- Spread over slices of ham.
- Roll up ham jelly-roll style, starting at narrow end.
- Wrap each roll in waxed paper and chill several hours or overnight.
- Cut into 1/2-inch slices.
- Serve with toothpicks.
Nutrition Facts : Calories 17.9, Fat 1.6, SaturatedFat 0.9, Cholesterol 6.2, Sodium 54.1, Carbohydrate 0.2, Sugar 0.1, Protein 0.8
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.
AIR-FRYER TURKEY CLUB ROULADES
Weeknights turn elegant when this air-fryer turkey recipe is on the menu. Not a fan of turkey? Substitute lightly pounded chicken breasts. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat air fryer to 375°. Place asparagus on greased tray in air-fryer basket. Cook until crisp-tender, 4-5 minutes, tossing halfway through cooking. Set aside., Spread turkey cutlets with Dijon-mayonnaise. Layer with ham, cheese and asparagus. Sprinkle with poultry seasoning and pepper. Roll up tightly and wrap with bacon., In batches, arrange roulades in a single layer on greased tray in air-fryer basket. Cook until bacon is crisp and turkey is no longer pink, 8-10 minutes, turning occasionally. Combine sauce ingredients; serve with roulades.
Nutrition Facts : Calories 224 calories, Fat 11g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 1075mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 25g protein.
TURKEY CLUB ROULADES
Weeknights turn elegant when these short-prep roulades with familiar ingredients are on the menu. Not a fan of turkey? Substitute lightly pounded chicken breasts. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Bring 4 cups water to a boil in a large saucepan. Add asparagus; cook, uncovered, for 3 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. Set aside., Spread the turkey cutlets with Dijon-mayonnaise. Layer with ham, cheese and asparagus. Sprinkle with poultry seasoning and pepper. Roll up tightly and wrap with bacon., Cook roulades in a large skillet over medium-high heat until bacon is crisp and turkey is no longer pink, turning occasionally, 12-15 minutes. Combine sauce ingredients; serve with roulades.
Nutrition Facts : Calories 224 calories, Fat 11g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 1075mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 25g protein.
BEEF ROLLS WITH HAM AND VEGETABLES STUFFING
Steps:
- Combine 1 cup onion, bacon and carrot in heavy medium skillet. Cook over medium heat until vegetables begin to brown, stirring occasionally, about 12 minutes. Mix in ham, then breadcrumbs. Cool filling completely.
- Using meat mallet or rolling pin, pound each beef slice between sheets of waxed paper to 6x4-inch rectangle. Spread 1 1/2 teaspoons mustard over each beef slice. Spoon 3 tablespoons ham mixture onto center of each slice. Gently press filling out to cover meat and adhere, leaving 1/2-inch border on all sides. Place 1 pickle wedge parallel to 1 long side on each beef slice. Fold in short sides. Roll meat over pickle jelly roll style, enclosing filling completely. Secure with toothpicks. (Can be made 4 hours ahead. Cover and chill).
- Melt butter in heavy large skillet over medium-high heat. Add 1 cup onion; sauté until golden, about 8 minutes. Mix in paprika. Add beef rolls; turn to coat with butter. Add broth; bring to boil. Reduce heat to medium, cover and simmer until beef is tender, turning rolls occasionally, about 40 minutes.
- Using tongs, transfer beef to platter. Tent with foil. Increase heat to medium-high; boil until liquid is reduced to sauce consistency, about 15 minutes.
- Remove toothpicks from beef. Top meat with sauce and serve.
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- (optional): Place the flour on a large plate and season lightly with salt and pepper. Mix the eggs in a large bowl. Place the breadcrumbs on a large plate and mix with salt, pepper, melted butter, and italian seasoning. The melted butter will help the panko brown in the oven.
- Butterfly the chicken if you want to make it thinner. Place chicken in between two pieces of plastic wrap and pound with a mallot or meat tenderizer until 1/4" thick. Lay a slice of ham and cheese in each thin breast and roll up. Secure edges of chicken with 4 toothpicks per breast. Lightly salt and pepper the chicken.
- Gently roll the chicken roulade in the flour, dip it into the beaten egg bowl, and gently dredge in the panko. Transfer the roulades into baking pan and bake for 20 to 25 minutes until browned, cooked through, and internal temperature of chicken reaches 165F.
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