Walnut Stuffed Chicken Roulades Food

WALNUT-STUFFED CHICKEN ROULADES

Steps:

• Preheat oven to 375 degrees. Pulse crackers and 3/4 cup walnuts in a food processor until finely ground.
• Heat oil in a medium skillet over medium heat. Cook garlic and shallots until soft, about 4 minutes. Add mushrooms and thyme, and cook until mushrooms are slightly golden, about 4 minutes; transfer to a plate. Add spinach and water to skillet. Cook until wilted, about 1 minute. Chop spinach, and add to mushroom mixture. Stir in remaining 1/2 cup walnuts.
• Season each chicken breast with 1/4 teaspoon salt and some pepper. Lay 1 chicken breast on a plate. Spread 1/2 cup mushroom-walnut mixture onto chicken, leaving a 1/2-inch border all around. Roll, and tie with kitchen twine. Cover with crumb mixture, pressing to coat. Repeat with remaining chicken, mushroom-walnut mixture, and crumbs. Transfer to a rimmed baking sheet, and bake until golden, about 30 minutes. Untie, and slice.

CHICKEN ROULADE STUFFED WITH PROSCIUTTO, SPINACH AND SUN-DRIED TOMATOES WITH WHITE TRUFFLE POTATOES

Steps:

• Lay a long piece of plastic wrap over your cutting board and tuck it underneath the sides of the board. (Covering the chicken with the plastic will also keep the mess down when you pound with the meat mallet.) The chicken breasts should be placed on the covered cutting board, skin side down, with enough space between them so they can lay flat after you "butterfly" them. To make the butterfly cut, carefully slice open (without slicing the chicken all the way through) and spread the flesh of the chicken out so you will be able to pound it out into a single thin piece on which you will place stuffing and then roll up. Season the breasts with salt and pepper. Then put another length of plastic wrap over the seasoned chicken breasts and flatten with meat mallet to integrate the seasoning into the chicken. Pound chicken thin.
• Lay 1 slice of prosciutto ham on each breast. Add 3 leaves of spinach and 4 pieces of sun-dried tomatoes on each breast. Fold in each end and roll tightly. Place on sheet tray and freeze until firm. (It does not have to be frozen completely hard, but this makes it easier to handle when breading.)
• Preheat a deep-fryer to 350 degrees F. Preheat the oven to 325 degrees F.
• While the chicken roulade is hardening in the freezer, prepare the tomato demi-glace. In a saucepan, saute garlic and then deglaze the pan with the wine. Add stock and tomato puree. Boil over medium heat until reduced by half. Add the demi-glace (brown sauce) and let simmer until thickened ("medium thickness").
• When the chicken is firm, set up a breading station. Whisk together 3 eggs and 1 cup of the half-and-half for the egg wash. (Begin with this amount and whisk more together if needed.) Then set up a bowl each of: flour, then egg wash, and then Italian bread crumbs. Evenly coat rolled frozen chicken with flour (not too much or bread crumbs won't stick). Dip floured rolled chicken into egg wash, then into bread crumbs. In a deep-fat fryer, lightly fry until golden brown. Finish in the oven for 15 minutes until completely cooked through. Remove from oven and let rest.
• Boil the potatoes until tender. Then mash the potatoes and whip chopped chives, butter, salt and freshly ground pepper into the potatoes with a beater.
• Re-heat the tomato demi-glace and to finish remove from heat, and immediately whisk in fresh thyme and 1 tablespoon butter.
• Slice each chicken roll to expose the stuffed interior. Place mashed potatoes in center of each plate, drizzle white truffle oil over the potatoes. Lay chicken roulade over potatoes.

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.

ELEGANT CHICKEN ROULADES WITH MUSHROOM SAUCE

Steps:

• Preheat oven to 400°F Butterfly each chicken breast with a sharp knife; press open like a book.
• Season both sides with poultry seasoning and pepper and pound 1/4-inch thick between 2 sheets of plastic wrap with a meat mallet. Remove plastic wrap.
• Place equal amounts of prosciutto, cheese and mushrooms on each chicken breast; press down on cheese to compress.
• Starting from the long side, roll up chicken tightly, then roll each in a piece of parchment paper. Twist edges of parchment to seal chicken inside.
• Place seam-side down on a baking sheet; bake for 30 minutes.
• While chicken is cooking, prepare sauce by melting 4 tablespoons butter in a medium saucepan. Stir in flour and cook over medium heat for about 2 minutes. Slowly whisk in chicken broth until smooth. Simmer mixture until reduced by half, stirring occasionally; remove from heat.
• Grind porcini mushrooms in a blender or food processor until they form a fine powder. Set aside 1/4 cup; save remaining for another use. Whisk 1/4 cup mushrooms, sherry, sour cream and remaining 2 tablespoons butter into sauce; simmer over low heat for a few minutes more. Season to taste with salt and pepper.
• Remove chicken from parchment and slice 1/2-inch thick. Arrange on 4 serving plates and drizzle with some of the sauce. Serve remaining sauce on the side.

WALNUT-CRUSTED CHICKEN BREAST

Steps:

• Mix garlic, 2 tablespoons Dijon mustard, and thyme together in a bowl to make the "nut glue."
• Season chicken breasts generously with salt, pepper, and cayenne. Spread nut glue all over the chicken. Refrigerate until ready to use.
• Toss walnuts over the chicken, press down firmly, and repeat on the other side to coat thoroughly. Refrigerate for 1 1/2 to 3 hours.
• Preheat the oven to 375 degrees F (190 degrees C).
• Coat the bottom of an oven-proof skillet with some olive oil. Place chicken breasts on top, reserving excess nuts if desired. Season with a pinch of salt and drizzle more olive oil on top.
• Bake in the center of the preheated oven until walnuts are lightly toasted and an instant-read thermometer inserted into the thickest part of a breast reads 150 degrees F (66 degrees C), about 25 minutes.
• Quickly remove chicken to a plate to rest. Transfer skillet to the stovetop; stir in broth, 1 tablespoon Dijon mustard, and honey and bring to a boil over high heat; cook until reduced by about half, 3 to 4 minutes. Spoon pan sauce over and around the chicken to serve.

WALNUT-CRUSTED CHICKEN BREASTS

Steps:

• Preheat oven to 425 degrees.
• In a food processor, combine bread, walnuts, and Parmesan; season with salt and pepper.
• Process until fine bread crumbs form.
• Transfer to a shallow bowl.
• In another shallow bowl, beat egg white, letting excess drip off, and then into crumb mixture, pressing to adhere.
• Season chicken with salt and pepper.
• Dip each breast into egg white, letting excess drip off, and then into crumb mixture, pressing to adhere.
• In large nonstick ovenproof skillet, heat oil over medium heat.
• Add chicken and cook until lightly browned, 1-3 minutes.
• Carefully turn chicken over and put skillet in oven.
• Bake until chicken is golden brown and cooked through, 8-12 minutes.
• Serve chicken with lemon slices and a salad.

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.