Southwestern Chicken Roulade Recipes

CHICKEN ROULADES WITH ROASTED PEPPERS AND SOPPRESSATA

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.

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

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.

SOUTHWESTERN CHICKEN ROULADE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly oil an 8x8 inch pan.
• In a skillet over medium heat, brown the chorizo. Remove from heat, and set aside to cool completely.
• In a medium bowl, stir together chorizo and cheese. Divide mixture into four equal measures, and place a portion in the center of each chicken breast. Fold in the sides of the chicken breasts, and roll up.
• Roll stuffed breasts in masa harina, and place seam-side down into the oiled pan. Spray the tops lightly with cooking spray.
• Bake in a preheated oven until browned, about 35 minutes. Remove from oven, cool slightly, and top each chicken roll with 1/4 cup salsa.

SOUTHWESTERN CHICKEN ROULADE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly oil an 8x8 inch pan.
• In a skillet over medium heat, brown the chorizo. Remove from heat, and set aside to cool completely.
• In a medium bowl, stir together chorizo and cheese. Divide mixture into four equal measures, and place a portion in the center of each chicken breast. Fold in the sides of the chicken breasts, and roll up.
• Roll stuffed breasts in masa harina, and place seam-side down into the oiled pan. Spray the tops lightly with cooking spray.
• Bake in a preheated oven until browned, about 35 minutes. Remove from oven, cool slightly, and top each chicken roll with 1/4 cup salsa.

CHICKEN ROULADES WITH SHRIMP

Steps:

• There are several ways that these roulades may be cooked. They may be broiled, charcoal-grilled or cooked in a skillet with a little oil. Preheat a broiler or charcoal grill or have a skillet ready.
• Place the breast halves on a flat surface and cut off enough of the end pieces to make five ounces. Put the end pieces into the container of a food processor or electric blender and add the shrimp, coriander leaves and salt. Blend until it has the consistency of hamburger meat.
• Meanwhile, put the salt pork slices in a small skillet and cook, turning the pieces often, until they are well browned and slightly crisp. Remove the slices from the skillet, and when they are cool enough to handle, cut them lengthwise into 32 thin, julienne strips.
• Put the chicken breast halves on a flat surface and cut them on the diagonal into approximately 16 thin slices. Pound each slice until it is quite thin and almost transparent. Spoon an equal amount of the ground shrimp-and-chicken mixture into the center of each slice. Smear this filling evenly over each piece. Stack two pieces each of the salt pork, carrot, green pepper and green onion over the center of the filling. Roll each slice over neatly and tightly, like small sausages, to enclose the filling.
• Arrange four of the filled chicken pieces close together and run two skewers parallel and crosswise through the centers to hold the groupings of four together. Brush each grouping on all sides with a little oil.
• To prepare the sauce, grind together the coriander seeds, caraway seeds and garlic, preferably in a mortar and pestle or in a small spice mill or grinder.
• Heat one tablespoon of oil in a small skillet and add the sliced shallots. Cook briefly, stirring, and add the ground spice mixture. Add the soy sauce, chicken broth and brown sugar and bring to the boil. Let simmer about five minutes.
• Meanwhile, cook the skewered chicken roulades as desired - under the broiler, on a grill or in a skillet. Cook about four or five minutes or less on one side. Turn the roulades and cook about four or five minutes on the second side. Spoon the sauce over the roulades and serve.