CHICKEN ROULADE RECIPE | BON APPÉTIT
|2 tablespoons extra-virgin olive oil plus more for brushing|
|4 6-8-ounce skinless, boneless chicken breasts, pounded to 1/8-inch thickness|
|Kosher salt and freshly ground black pepper|
|4 ounces feta, crumbled|
|2 tablespoons minced fresh oregano|
|4 garlic cloves, minced|
|1/2 teaspoon finely grated lemon zest|
|1/2 cup dry white wine|
|1/2 cup low-salt chicken broth|
|2 tablespoons fresh lemon juice|
- 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.
BAKED CHICKEN ROULADE RECIPE | SOUTHERN LIVING
Provided by: Southern Living Editors
Total time: 45 minutes
Yield: Makes 4 servings
|4 skinned and boned chicken breasts (about 1 1/2 lb.)|
|1/2 teaspoon pepper|
|1/4 teaspoon salt|
|1 (5-oz.) package baby spinach|
|4 garlic cloves, minced and divided|
|2 teaspoons olive oil|
|12 fresh thin asparagus spears (about 1 lb.)|
|5 tablespoons butter, divided|
|2 tablespoons olive oil|
|1 tablespoon all-purpose flour|
|2 tablespoons dry white wine|
|3/4 cup chicken broth|
|1 teaspoon fresh lemon juice|
|2 tablespoons chopped fresh flat-leaf parsley|
|2 tablespoons drained capers|
- Preheat oven to 425°. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using flat side of a meat mallet or rolling pin. Sprinkle chicken with pepper and salt.
- Sauté spinach and 2 minced garlic cloves in 2 tsp. hot oil in a large ovenproof skillet over medium heat 1 minute or until spinach begins to wilt. Transfer spinach mixture to a plate. Wipe skillet clean.
- Spoon spinach mixture over each breast, leaving a 1/2-inch border around edges. Top with asparagus, and roll up, starting at 1 short side. Tuck in ends of chicken, and secure with wooden picks.
- Melt 3 Tbsp. butter with 2 Tbsp. olive oil in skillet over medium-high heat; add chicken. Cook 6 to 8 minutes, turning to brown on all sides. Transfer skillet to oven, and bake at 425° for 15 minutes. Transfer to a serving plate, and cover loosely with aluminum foil to keep warm.
- Melt remaining 2 Tbsp. butter in skillet over medium-high heat; add remaining garlic. Sauté 1 to 2 minutes or until tender and fragrant. Whisk in flour; cook 1 minute. Add white wine; cook, stirring constantly, 1 minute. Whisk in chicken broth and lemon juice; cook 2 minutes or until thickened. Stir in parsley and capers; spoon sauce over chicken. Serve immediately.
SALTIMBOCCA DI POLLO ALLA ROMANA (PROSCIUTTO-STUFFED CHICKEN …
Provided by: Aldo
Categories: Italian Chicken Main Dishes
Total time: 25 minutes
Prep time: 10 minutes
Cook time: 15 minutes
Yield: 4 servings
|4 skinless, boneless chicken breast halves, pounded to an even thickness|
|4 slices prosciutto|
|4 fresh sage leaves|
|1 tablespoon butter|
|3 fluid ounces dry white wine, or more as needed|
|1 pinch salt|
|freshly ground black pepper to taste|
- Place chicken breasts on a sheet of parchment paper. Lay 1 slice prosciutto and 1 sage leaf on each chicken breast. Roll chicken from the short end and secure with wooden skewers.
- Heat butter in a skillet over medium-high heat; add rolled chicken and cook until well browned, 2 to 3 minutes per side. Add wine, salt, and pepper; cook until chicken is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for 5 minutes.
Calories 224.4 calories, CarbohydrateContent 0.9 g, CholesterolContent 84.9 mg, FatContent 10.2 g, FiberContent 0.1 g, ProteinContent 26.5 g, SaturatedFatContent 4.4 g, SodiumContent 395 mg, SugarContent 0.2 g
ROASTED CHICKEN ROULADE WITH AMERICAN TRIPLE CREAM AND GEORGIA …
Provided by: Bobby Flay | Bio & Top Recipes
Total time: 40 minutes
Cook time: 35 minutes
Yield: 4 servings
|1/4 cup clover honey|
|1/4 cup Dijon mustard|
|1/4 cup whole-grain mustard|
|2 heaping tablespoons drained prepared horseradish|
|Kosher salt and freshly ground black pepper|
|1/4 cup canola oil, plus more for drizzling|
|1 clove garlic, chopped into a paste|
|Pinch of red chile flakes|
|4 ounces baby arugula|
|Four 6-ounce boneless, skinless chicken breasts|
|8 paper-thin slices country ham or prosciutto|
|8 ounces triple-cream cheese, such as Red Hawk|
|2 tablespoons unsalted butter|
|Micro arugula, for garnish|
- 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.