Southwestern Chicken Roulade Food

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.

CHICKEN ROULADE

Steps:

• Place the spinach in a large nonstick skillet with the washing water clinging to the leaves or a tablespoon or two of water if dried. Cover and cook for 2 minutes, tossing occasionally, or until wilted. Drain and press firmly with the back of a spoon or squeeze to remove excess moisture. There should be 1/2 cup spinach. Wipe out the skillet.
• Meanwhile, in a medium nonstick skillet, combine the onion, 1 teaspoon oil, garlic, red-pepper flakes, and 1 tablespoon water. Turn the heat to medium. Cook for about 2 minutes, or until the onion sizzles. Reduce the heat to low. Cover and cook, stirring once, for about 3 minutes, or until softened. In a small bowl, combine the onion mixture, cheese, and spinach. Stir to mix. Set aside.
• Sprinkle the tomatoes evenly on the smooth side of the cutlets.
• Divide the spinach mixture among the cutlets. Spread to the edges of 3 sides, leaving about 1" at the narrow tip free of spinach mixture. Loosely roll up the chicken, ending with the narrow tip, and secure with wooden picks.
• Add the remaining 1 teaspoon oil to the large skillet and set over medium heat. Place the chicken in the pan. Cook, turning, for about 10 minutes, or until golden brown on all sides. Add the broth or wine, cover, and cook over low heat for about 7 minutes. Uncover and transfer chicken to a serving platter. Cover with foil to keep warm.
• Boil the skillet juices for about 5 minutes, or until reduced to a glaze. Diagonally slice the chicken into 1"-thick pieces. Drizzle with pan juices and serve.

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.

CHICKEN ROULADEN

Steps:

• Preheat the oven to 350 degrees F.
• Place the bacon in a single layer on a slotted pan set over a baking sheet and cook three-quarters of the way through. Remove and set aside. When cool enough to handle, roughly chop the bacon.
• Sprinkle the pounded out chicken breasts on both sides with salt and pepper, and spread on one side with the mustard. Place some chopped bacon, pickles, parsley and egg on top of each breast, roll tightly, and then tie in a couple places with butcher's twine to secure.
• Place a large ovenproof skillet over medium-high heat and add the olive oil. Add the rouladen to the pan and brown on all sides. Transfer the skillet to the oven and roast until the rouladen reach an internal temperature of 165 degrees F, about 20 minutes. Transfer to a plate or platter and cover loosely with foil.
• Place the skillet back on the stove over medium heat and add the butter, garlic, shallot and tomato paste; cook for a minute or two. Add the wine, stock and some more parsley and bring to a boil. Season to taste. Pour the sauce over the chicken to serve.

CHICKEN PROVOLONE AND SWISS ROULADES

Steps:

• Preheat oven to 350.
• Pound chicken breasts between 2 pieces of waxed paper or plastic wrap until nearly double in size and fairly thin.
• Lay one slice of prosciutto on top of each breast.
• Top with one slice of provolone and 1 slice of swiss cheese.
• Starting at short end, roll up each breast and secure with toothpicks.
• Melt 2 Tablespoons butter in a large nonstick skillet.
• Saute the chicken rolls for 2-3 minutes over medium-high heat, turning frequently.
• Remove the chicken rolls from the skillet, place in a 9x12-inch baking dish that has been coated with the remaining 1 teaspoon butter.
• Sprinkle rolls with tarragon and pepper.
• Bake for 20-25 minutes.

CHICKEN ROULADE

Steps:

• First you must debone the chicken.
• If you are a pro with deboning the chicken don't look at the link I've posted below.
• https://www.youtube.com/watch?v=EPMnQRlMbW4.
• 1. Melt butter or olive oil on a frying pan over medium heat.
• 2. Add onion, garlic and sundry tomatoes and sauté for 2-3 minutes.
• 3. When they nice and soft pour lightly beaten eggs into frying pan so that the whole frying pan is covered, season with salt and pepper. Fry for couple of minutes and when it's lightly brown flip it over and leave for another 1-2 minutes. Allow to cool completely.
• 4. When your chicken is prepared, lay it skin-side down on a cutting board, and cover with cling film and using the meat hammer pound the chicken several times until its flat throughout.
• Season generously with salt, pepper and grill seasoning.
• 5. Lay omelette on the top of the chicken.
• 6. Gently roll up the chicken, starting from the side closest to you and then tie it using kitchen twine.
• 7. Rub the olive oil over the rolled chicken and add some grill seasonings.
• 8. Cook the chicken at 180°C for 1-1 ½ hours.

CHICKEN TOULOUSE ROULADE

Steps:

• Preheat oven to 180C (350F).
• Cover a (rolled out) chicken thigh with a couple of pieces of cling film and clobber until flattened / slightly larger surface area (until the width of the chicken is about the same as the length of the sausage).
• Take a rasher/slice of bacon/pancetta and lay out on a copping board - if using streaky bacon you may need to run the back of a knife across it to make it wider and longer. Or you may need to use 2 rashers per thigh, depending on the product.
• Lay a boned thigh on the bacon (outside to the bacon, where the bone was, facing up).
• Spread 1/6 of the pate into the centre half of the thigh.
• Place a sausage across the pate and roll up tightly, ensuring that the bacon ends overlap each other over the 'join'. (You may need to secure with toothpicks).
• Repeat for the other 5 thighs.
• Place roulades on a tray/oven-proof dish and bake for 20-30 minutes or until browned and juices run clear.
• Remove from the oven and leave to stand for 5-10 minutes.
• Slice each roulade into 1cm thick slices and serve.

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.