I can remember when I had my first child, my daughter, Chelsea Rose. I thought 3 months ‘off from work’ was going to be like a vacation. HA! HA! Right? Not so much. I barely got in a shower!
But, I always did find time to try new recipes and cook up a storm. And one of my first recipes was a chicken roll up recipe which Russ and I loved. So, I decided to whip up a chicken roll-up AKA fancy name: roulade recipe for you today. Don’t worry….it really seems harder than it is…just be sure to have some wooden toothpick on hand and you’ll be good to go. And yes, it’s low FODMAP.
I purchased thinly sliced chicken breast and then pounded them with a meat mallet to make them a little thinner. This extra effort pays off as the chicken cooks up quicker and the end product is well worth it!
Roll up the chicken with the more narrow end toward the wider end so that when you roll it you have a nice thicker piece on the outside. Secure the end of the chicken roll up with a tooth pick or two. I found some very long wooden toothpicks that worked wonders.
In a skillet, over medium heat add the rolled chicken pieces, season with a bit of sea salt and pepper if desired. Sear the chicken on both sides until nicely browned and then cover skillet to allow the chicken to cook up a bit more.
Don’t forget to remove the tooth picks! They don’t taste very good!
Serve with whatever else suits you. We enjoyed with sautéed summer squash, salad and some brown rice. YUM!
- Serves 4: 2 rolls per person
- 8 thinly sliced chicken breast pieces (about 3/4-1 pound)
- 8 sliced thinly sliced ham or prosciutto
- 4 sliced Swiss cheese or cheddar, cut in half
- fresh basil leaves
- wooden tooth picks
- salt and pepper
- 1-2 tablespoons olive oil for browning chicken
- Heat large skillet over medium heat and add about 1-2 Tablespoons of olive oil.
- Pound chicken with kitchen mallet to create an evenly thin piece of chicken without tearing meat.
- Fold and layer ham evenly over chicken, followed by a half slice of cheese, followed by a few basil leaves.
- Roll up chicken starting with narrowest side and then secure roll with wooden tooth pick or two.
- Continue with remaining chicken pieces.
- Add chicken rolls to skillet. Brown each side of chicken about 3-4 minutes each side or until browned.
- Cover skillet and reduce heat to medium low to allow the chicken to cook through --about 5 more minutes depending on thickness.
- Enjoy your fancy chicken roulades...