Chicken Roulade Appetizers Recipes

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.

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.