Chicken Rouladen With Lemon Coriander Sauce Recipes

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CHICKEN ROULADEN WITH LEMON CORIANDER SAUCE



Chicken Rouladen With Lemon Coriander Sauce image

This is a german, Asian, American fusion recipe. No one type of cuisine can take credit only my imagination can. It is very easy to prepare, looks elegant and is very kind to your taste buds. The idea of using instant potato flakes as a coating came from another Recipezaar recipe that I tried and liked. The potato Flakes form a lovely golden crisp outer layer. I recommend that you pour the sauce over the chicken just before serving or serve it on the side.

Provided by Bergy

Categories     Chicken

Time 45m

Yield 2 serving(s)

Number Of Ingredients 14

2 boneless skinless chicken breasts, pounded to 1/4 " thickness
1/4 cup sweet gherkin, chopped (I use sweet hot pepper pickles)
1 egg
2 tablespoons water
3/4 cup instant potato flakes
salt and pepper
1 tablespoon vegetable oil
1 tablespoon butter
1/2 cup chicken consomme
1 1/4 teaspoons cornstarch
1/2 cup white wine
5 tablespoons lemon juice
1 1/4 teaspoons dried coriander
1 1/4 tablespoons white sugar or 1 1/4 tablespoons Splenda sugar substitute

Steps:

  • Place half of the chopped pickle along an edge of a pounded chicken breast , season with salt & pepper then roll it up Jelly roll style and secure with tooth picks
  • Repeat with second breast
  • Beat the egg with the water and dip each breast in the egg then into the potato flakes
  • Coat well, if necessary dip twice
  • Heat a skillet and put in 1 tbsp Oil 1 tbsp Butter saute the rolled breasts, turning gently but to allow all side to turn golden (appx 15 minutes to cook through -( check 170F)
  • Meanwhile make the sauce, mix the cornstarch with the cold consumme in a small saucepan, add lemon juice, sugar and coriander, bring to a simmer & cook until thickened ( this will be a medium thick sauce leaning toward thin if you want it thicker add a bit more cornstarch mixed with cold water, add wine and bring to a light simmer
  • Remove from heat
  • Pour over the chicken rouladens just before serving or serve on the side

Nutrition Facts : Calories 470.7, Fat 17, SaturatedFat 5.8, Cholesterol 189.5, Sodium 558.2, Carbohydrate 35.8, Fiber 1.7, Sugar 13.3, Protein 33.5

ROASTED CHICKEN ROULADE WITH AMERICAN TRIPLE CREAM AND GEORGIA HAM



Roasted Chicken Roulade with American Triple Cream and Georgia Ham image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

1/4 cup clover honey
1/4 cup Dijon mustard
1/4 cup whole-grain mustard
2 heaping tablespoons drained prepared horseradish
Kosher salt and freshly ground black pepper
1/4 cup canola oil, plus more for drizzling
1 clove garlic, chopped into a paste
Pinch of red chile flakes
4 ounces baby arugula
Four 6-ounce boneless, skinless chicken breasts
8 paper-thin slices country ham or prosciutto
8 ounces triple-cream cheese, such as Red Hawk
2 tablespoons unsalted butter
Micro arugula, for garnish

Steps:

  • For the mustard sauce: Whisk together the honey, Dijon mustard, whole-grain mustard and horseradish in a small bowl and season with salt and pepper. Cover and let sit to allow the flavors to meld while you make the chicken.
  • For the chicken roulade: Preheat the oven to 400 degrees F.
  • Heat 2 tablespoons of the canola oil over low heat in a large saute pan. Add the garlic and red chile flakes and cook for 30 seconds. Increase the heat, stir in the baby arugula, season with salt and pepper and cook until just wilted, about 2 minutes. Set aside.
  • Drizzle the chicken breasts with a little oil and thinly pound between 2 sheets of parchment paper or plastic wrap. Put the breasts on a flat surface skin-side down, and sprinkle the top sides with salt and pepper. Place 2 slices of the ham on each breast; spread 2 ounces of the cheese over the ham and then top with one-quarter of the arugula in the center. Roll the breasts tightly and tie with butcher's twine. Sprinkle the roulade with salt and pepper.
  • Heat a large ovenproof saute pan over high heat. Add the remaining 2 tablespoons oil and cook until it begins to shimmer. Put the rolls in the pan seam-side up and add the butter. Cook until golden brown on all sides, about 3 minutes. Transfer the pan to the oven and continue cooking until the breasts are just cooked through and the cheese has melted, 4 to 5 minutes.
  • Remove the rolls to a plate and let rest 5 minutes before slicing. Serve with the mustard sauce and topped with a bit of micro arugula.

CHICKEN ROULADEN



Chicken Rouladen image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

8 slices bacon
4 boneless, skinless chicken breasts, butterflied and pounded out
Salt and pepper
1/4 cup German mustard
1/2 cup chopped pickles or cornichons
3 tablespoons chopped fresh parsley, plus additional for the sauce
4 hard-boiled eggs, chopped
2 tablespoons olive oil
2 to 3 tablespoons butter
2 cloves garlic, grated or minced
1 large shallot, minced
1 tablespoon tomato paste
Splash white wine
1 cup chicken stock

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



Chicken Roulade image

Chicken breasts are rolled with a tasty filling of broccoli rabe and low fat ricotta.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 11

1/2 cup flat-leaf parsley leaves, loosely packed
2 teaspoons dried thyme
Zest of 1 lemon
1/4 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground pepper, plus more to taste
3 large cloves garlic, minced
1/2 pound broccoli rabe
1/4 cup plus 3 tablespoons low-fat ricotta cheese
2 whole skinless and boneless chicken breasts
1/4 cup dry white wine
Olive-oil cooking spray

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.

Nutrition Facts : Calories 184 g, Cholesterol 76 g, Fat 4 g, Fiber 1 g, Protein 29 g, Sodium 185 g

CORIANDER LEMON CHICKEN



Coriander Lemon Chicken image

A mild Indian dish with lots of flavor, the original recipe from Madhur Jaffrey calls for chicken parts, if you use those buy a bit more chicken and adjust the cooking time. Found this recipe about 20 years ago and it has become one of our favorites.

Provided by PetsRus

Categories     Curries

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

2 lbs skinless chicken breasts or 2 lbs skinless chicken thighs, cut in large chunks
6 tablespoons vegetable oil
5 cloves finely chopped garlic
1 tablespoon fresh grated ginger, mixed with
4 tablespoons water
7 ounces fresh coriander leaves, washed and very finely chopped
1 finely chopped and deseeded green chili pepper
1/4 teaspoon cayenne pepper
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
salt
5 fluid ounces water
2 tablespoons lemon juice

Steps:

  • Heat the oil and brown the chicken, you might have to do that in batches, remove from the pan with a slotted spoon and set aside.
  • Add the garlic to the same oil, when that starts to brown lower the heat to medium and add the ginger/water mix, fry this for 1 minute Then add: coriander, chili, cayenne, cumin, coriander, turmeric and salt, cook for another minute and mix well.
  • Return the chicken to the pan, with the accumulated juices, add the water and the lemon juice.
  • Stir, bring to the boil, and then cover and simmer on a low heat for 15 minutes, depending what chicken meat is used.
  • When cooked and you find the sauce too thin, uncover the pot and reduce the sauce by using some higher heat.

Nutrition Facts : Calories 316, Fat 18, SaturatedFat 2.7, Cholesterol 97.1, Sodium 194.9, Carbohydrate 4.4, Fiber 1.5, Sugar 0.9, Protein 33.5

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