Chicken Roulade With Rainbow Pepper Sauce Recipes

CHICKEN ROULADE WITH RAINBOW PEPPER SAUCE

Steps:

• For the Pepper Sauce: Baste Peppers with 1 Tbs. Olive Oil. Place in a roasting pan and season with Salt and Pepper. Roast at 475°F until skins have blackened, about 12 minutes. (Or roast over open flame to blacken skin.) Place Peppers in a paper bag for 10 minutes to loosen skin. Remove blackened skin from Peppers and remove seeds and veins. Place Roasted Red Pepper in a blender jar; add 1 tsp Garlic and 2 ounces Heavy Cream. Puree until very smooth, about 2 minutes. Strain Red Pepper Puree into a small bowl. Adjust seasoning and reserve. Repeat with Yellow Pepper. Repeat with Green Pepper. For the Chicken: Preheat the oven to 400°F. Place Chicken Breasts between layers of plastic wrap and flatten to about 1/4" thickness. Season with Basil, Cayenne, Salt, and Pepper. In a small saucepan over medium-high heat, saute Spinach in 1 Tbs. Butter. Reserve. In same saucepan, saute Shrimp in 1 Tbs. Olive Oil. Reserve. Layer Spinach, Shrimp, and Sun Dried Tomatoes on Chicken Breasts. Roll up Chicken Breasts and tie with Butcher's twine. Dredge Breasts in Flour. In same saucepan, brown Chicken Breasts in 1 Tbs. Butter. Place Chicken Breasts on rack in a roasting pan. Melt remaining 1 Tbs. Butter and baste Chicken with melted Butter. Roast for 20 minutes at 425°F. For presentation, slice Chicken Roulade thinly and place on Triad of Pepper Sauces.

CHICKEN ROULADES WITH ROASTED RED PEPPERS

Steps:

• Pound chicken breasts with a mallet or between wax paper with a rolling pin, pound chicken to about 1/4 thick.
• Place one long piece of roasted red pepper,1 teaspoons pesto, & 1 tablespoon cream cheese along one long side of the breast, roll jellyroll fashion and secure with toothpicks, sprinkle with salt and pepper. ( if you are unable to roll completely, put seam side down and bake without securing with picks).
• Chill in refrigerator for 1-2 hours,.
• Lightly cover the bottom of a baking pan with olive oil, place chicken rolls in pan and spray tops with baking spray and sprinkle tops with seasoned breadcrumbs.
• Bake covered about 20 minutes until juices run clear, then cook another 5 minutes to brown tops.
• Serve with juices from baking pan.

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.