Appetizer Chicken Roulades Recipes

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 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.

APPETIZER CHICKEN ROULADES

Steps:

• Preheat oven to 350 degrees F.
• Place chicken breasts between 2 sheets of heavy-duty plastic wrap or inside a large Ziplog bag; flatten to 1/4-inch thickness using the flat side of a meat mallet or rolling pin.
• Sprinkle chicken with salt and pepper.
• Stir together goat cheese, cream cheese, and basil; spread evenly over each chicken breast.
• Top each with 2 spinach leaves and roasted red peppers.
• Roll up, jellyroll fashion, starting with a short side.
• Secure rolls with wooden picks, and place seam-side-down in a lightly greased 11x7-inch baking dish.
• Bake, covered, at 350 degrees F (175C degrees) for 15 minutes.
• Uncover and bake 20 additional minutes or until chicken is done.
• Slice crosswise into 6-8 pieces, and serve on a spinach-lined plate, if desired.

CHICKEN ROULADE APPETIZERS

Steps:

• Lightly grease 15 x 10-inch jelly-roll pan or baking sheet with edge.
• Line with parchment paper or foil, shiny side up. Coat generously with butter or margarine and flour lightly.
• Roulade---------------.
• In medium saucepan over medium heat, melt butter or margarine.
• Stir in flour and cook for 1 minute.
• Add milk.
• Cook and stir until mixture comes to boil, simmer for 2 minutes. Remove from heat.
• Beat egg yolks, adding a few tablespoons hot sauce, then beat egg yolk mixture into sauce.
• Season with salt, nutmeg and pepper.
• Pour into medium bowl and cool slightly.
• Beat egg whites with cream of tartar until stiff but not dry. Gently fold into sauce. Spread mixture in prepared pan.
• Bake in a 375°F oven for 15 to 20 minutes or until golden and top feels firm.
• Let stand 5 minutes.
• Invert roulade on clean tea towel. Carefully peel off paper in strips. Cool completely.
• Cut crosswise in half to make 2 rectangles 10 inches wide.
• Filling----------.
• Combine all ingredients.
• Spread filling over both rectangles.
• Starting with a 10 inch side, roll up both rectangles.
• Wrap separately with plastic film and refrigerate for at least 1 hour.
• (May be prepared 2 days ahead.)
• Cut into 1/2 inch slices.