Chris' Recipes

Bon Appetite!

Chicken Roulade

Written By: Chris - Apr• 16•14

Ok, it’s just stuffed chicken breast… but it sounds fancy, doesn’t it!  I recently posted a pork roulade and found that it generated a lot of interest.  I also realized once sorting through images to be blogged that chicken roulade is what’s for dinner pretty regularly at our house.  The word “roulade” originates from the French word “rouler” meaning “to roll”.  Typically, a roulade is a European dish consisting of a slice of meat rolled around a filling, such as cheese, vegetables, or other meats.  A roulade, like a braised dish, is often browned then covered with wine or stock and cooked.  Sometimes the stuffed meat is secured with a toothpick, metal skewer or a piece of string, which would be necessary if you intend to brown the meat before baking but I’ve found that with chicken breast, browning isn’t really necessary because it tastes moist and tender anyways and includes lots of flavors from all the goods you put inside!  Once the meat is cooked, the stuffed chicken is sliced into rounds and served.  I tend to change ours up based on what ingredients that I have on hand and I encourage you to “stuff” yours with what ever flavors you like!

Red peppers have become a staple in our house because both Bill and I love them so much!  I almost always include them as one of the ingredients within my stuffed chicken.  I like to roast them simply over the gas stove because their flavor takes on a deep, sometimes smoky flavor that adds great dimension to dishes.

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Ingredients: 

1 Chicken Breasts, per person (skinless, boneless)
Carmelized Onion slices
Roasted Red pepper
Roasted Garlic
Fresh Spinach
Cheese, your favorite
Salt & Pepper, to taste
Sun dried Tomatoes
Anything you like! 

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Roasting the peppers is easy.  First, turn the gas stove to medium-high heat.  You want a fairly large flame to ensure the quickest roasting time and sufficient blackening.  Place the peppers directly onto the burner, making sure they are close to the flame.  Leave the peppers over the flame, constantly turning them with a tongs while listening for “crackling noises”, which simply tell you the skin is cracking and that the peppers are roasting.  Continue to rotate each pepper once the skin has blackened in areas, rotating them until the entire surface is black and crispy.  Don’t worry about the burnt black color as the flesh underneath will be perfectly fine and flavorful.  Once the peppers are totally blackened on all sides, remove it from the heat and either place the pepper in a bowl, covering it with plastic wrap, or place it in a small brown bag and fold the top closed allowing it to steam.

Meanwhile, preheat the oven to 375 degrees.   prepare other ingredients and saute the onions in a couple of tablespoons of olive oil over medium low heat, until transparent and browning.  Season with salt & pepper and cook until caramelized to your liking.

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Once the peppers have cooled for at least 10 minutes, rub the peppers between your fingers and/or a paper towel, or use a paring knife to scrape off the blackened skin.  Once all the black skin has been removed, cut the tops off and discard.  Cut each pepper and slice down one side, exposing the inner seed cavity.  Scrape off the white membrane and seeds and discard.

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Rinse the chicken and it pat dry.  Place each chicken breast half between 2 sheets of parchment paper or plastic wrap.  Working from center to the edges, pound lightly with the flat side of a meat mallet to about 1/8 inch thickness and until the meat is even thickness across.   Season with salt and pepper.  Sprinkle chicken with cooked onions, smashed roasted garlic, sun dried tomatoes, red pepper slices, etc

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Top with spinach and cheese of your choice.

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Sometimes I use feta, sometimes shredded mozzarella or brie cheese.  I like to add lemon zest, fresh herbs, etc.  It can be challenging to keep filling away from edges, but do your best and shove the ingredients back in if they fall out when you roll.

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Beginning at the narrower end of the chicken breast, roll up, enclosing filling as you would a jelly roll.  If you wish to brown them on the stove, tie with kitchen twine to secure.  Otherwise, lay into baking dish that has been sprayed with non stick cooking spray, seam side down and repeat with remaining chicken breasts tucking them close together within the baking dish.  Drizzle with a little bit of olive oil, season with salt and pepper.  

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Sometimes I bake them with gravy, sometimes I just pour it on after it’s been baked.  Either way, bake them uncovered for 35 minutes or so and allow the roulade to rest prior to slicing.

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Serve with potatoes and other vegetables on the side.

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This particular night we enjoyed a blend of Old Vine Zinfandale, Petite Sirah, and  Mourvèdre.  It was a 2010 California wine by BOGLE Vineyards and it was delicious, while a real value at Costco for under $20!

Enjoy!
Cheers!
~Chris

 

 

 

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