Holiday Chicken Roulade

Holiday Chicken Roulade

If you were one  of those kids who loved playing with their dinner–organizing peas and carrots  into tidy little rows, for instance– you will enjoy making Chicken Roulade. If you are an adult who appreciates a deliciously elegant presentation with minimal budgetary stress, you will also enjoy making this dish. It’s easier than you’d  think, especially broken into quick, easy, make-ahead steps.

Roulade originates from the French word “rouler”  meaning “to roll”. I, personally, enjoy this dish as I love saying the word,  which rolls with such aplomb from my mouth…rouuulade!

I recommend chilling the roulades 2-6 hours prior to dusting them in flour and cooking, especially if using goat cheese. Chilling the  filling has the effect of “glueing” the components together, keeping random  leakage at a minimum. Entertaining, as well, is so much easier if you can get  most of your prep work completed in advance. Angel hair pasta, tossed with basil  pesto, would be a savory accompaniment.

Recipe: Holiday Chicken Roulade

Ingredients

  • 4 large chicken breast halves, pounded thin to uniform thickness*
  • 4 ounces spreadable goat cheese or thinly sliced swiss cheese
  • 8 thin asparagus spears
  • 1 small red bell pepper, membranes removed and cut into 4 long strips
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon unsalted butter
  • White flour, as needed, for dusting roulades

Instructions

  1. Preheat oven to 350 degrees.
  2. Season chicken with kosher salt and freshly ground pepper pepper. Spread goat cheese or lay Swiss cheese slices on the rough side of the chicken cutlets, taking care not to extend beyond the breast.
  3. Place 2 asparagus spears on the cheese, one tip pointing to one side and another tip pointing to the other, the tips extending on each side of the breast. Place 1 red pepper strip, of equal length to the the cut asparagus, next to the tips. Roll up chicken breasts, securing with toothpicks if necessary.
  4. Dust each roulade completely with flour. In a large sauté pan over medium heat, heat the olive oil and butter then brown all sides of chicken. With tongs, carefully remove from oil and place on a baking sheet, seam side down. Bake 15 minutes, or until cooked through, and remove toothpicks if used.
  5. If desired, strain pan juices and drizzle over chicken. Serve chicken whole or cut into medallions. If cutting into medallions, a sharp, serrated knife works best.

*Avoid the pre-packed, hand-filleted, thin-sliced chicken. It sounds like it would be ideal for the recipe but usually the fillets are irregular.

Active time: 30 minutes

Baking time: apx 15 minutes

Number of servings (yield): 4

Copyright © Peggy Lampman’s dinnerFeed.

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