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.
CHICKEN ROULADES WITH ROASTED PEPPERS AND SOPPRESSATA
Provided by Food Network
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees. Remove tenders from chicken breasts and set aside. (Tenders are the small muscles running the length of the breast, about 1/2-inch in diameter, under each chicken breast half.) Place breasts skin-side-down on flat surface; flatten slightly with cleaver or mallet. Sprinkle with salt and freshly ground pepper. Cover chicken with overlapping slices of soppressata. Place roasted red pepper in center of chicken. Place chicken tender on top of pepper. Roll chicken breasts tight, jelly-roll style, to completely envelop the filling. Place roulades in shallow baking pan. Bake 25 minutes, then place under broiler for 30 seconds to crisp skin. Remove from oven, let rest 5 minutes. Cut each into 6 slices. Serve with pan juices immediately.
PASSOVER CHICKEN CASSEROLE
This is a dish we enjoy having at the Seder, among all the other delicasies. Even when the Seder is catered my daughter insists on making it. I have never had a guest who hasn't asked for the recipe.
Provided by walking
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- mix all ingredients together.
- bake in greased, covered 2 1/2 qt.casserole for 1 hr @350 (l80 c).
- (I usually do not bake it covered.).
Nutrition Facts : Calories 239.8, Fat 9.7, SaturatedFat 2.8, Cholesterol 138.1, Sodium 527.6, Carbohydrate 10.9, Fiber 1.3, Sugar 2.2, Protein 26.2
PASSOVER ROAST CHICKEN
A matzo mix with dried apricots, toasted pecans and celery stuff this Passover Roast Chicken. It may well be the most delicious you've ever made.
Provided by My Food and Family
Categories Recipes
Time 2h50m
Yield Makes 8 servings.
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Mix broken matzos, chicken broth and apricots in medium bowl; set aside. Melt 3 Tbsp. of the margarine in large skillet. Add onion and celery; cook until crisp-tender, stirring occasionally. Add matzo mixture; mix well. Cool. Add eggs, pecans and matzo meal; mix well.
- Stuff chicken cavities with matzo mixture; close cavities with skewers and string. Place, breast side up, on rack in baking pan; brush with remaining 1 Tbsp. margarine, melted. Sprinkle with pepper and thyme.
- Bake 2 to 2-1/2 hours or until chicken is cooked through (165°F), basting occasionally.
Nutrition Facts : Calories 490, Fat 29 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 140 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 34 g
PASSOVER CHOCOLATE ROULADE
Make and share this Passover Chocolate Roulade recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350. Oil a jellyroll pan, and line with wax paper. Sift matzoh cake meal and cocoa together. Set aside. In large bowl, beat egg yolks with 1/3 cup sugar until thick and light. Add oil, and beat 30 seconds longer. In separate large bowl, whisk egg whites until foamy. Add remaining 2 tablespoons of sugar and whisk until stiff. Add about 1/3 stiffly beaten egg whites and all of the cake meal mixture to the egg yolk mixture. Fold in gently and quickly.
- Fold in remaining whites in two additions. Do not over fold. White streaks should still be seen. Spread into preheated pan, and bake in preheated oven until edges slightly shrink from sides of pan, about 20 minutes. Cool in pan.
- To prepare ganache, bring cream to scalding (until little bubbles form on side of pan). Pour chocolate over, and stir gently over low heat until chocolate melts. If small lumps remain, strain through cheesecloth. cool to room temperature.
- To assemble, turn cake out of pan, and begin to peel wax paper at longest side. Use half the filling to spread over exposed cake as paper is removed and cake is rolled. With a pastry bag and small star nozzle, cover outside of roll with tiny rosettes, or scatter fresh raspberries over. Refrigerate.
Nutrition Facts : Calories 221.7, Fat 17, SaturatedFat 8.4, Cholesterol 172.9, Sodium 55.6, Carbohydrate 14, Fiber 0.9, Sugar 11.8, Protein 5.1
PASSOVER CHICKEN ROULADE
Categories Chicken Bake Passover Dinner Kosher for Passover
Yield 8 servings
Number Of Ingredients 10
Steps:
- preheat oven to 375. lien baking sheet with foil, set aside. in saucepan, place apricots and cover with water by 1/2". boil, reduce heat to simmer and cook until soft. Drain. Cool and dice apricots . place breasts skin side down and pound to make even. in skillet, heat evoo. add garlic, celery, carrot and saute until tender. Add apricots and combine. transfer and cool 5 minutes. Add crumbled matzo mixture, eggs, salt and pepper to taste, combine. Divide filling into 8 portions and place portion into chicken and roll up. Tie with twine and place on baking sheet. bake for 15 minutes and then raise temp to 400 degrees and bake 5 minutes more. Remove from oven and cut each breast on bias and serve.
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CHICKEN ROULADE RECIPE | BON APPéTIT
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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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