Chicken Roulade

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.ready to eat

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!

Then layer a slice of ham neatly over the chicken, a few basil leaves and a small slice of cheese, I used Swiss.chicken ready to roll

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.chicken rolled

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!

Slice chicken in half and place on plate to display the yummy inner goodness!chicken roulade

Serve with whatever else suits you.  We enjoyed with sautéed summer squash, salad and some brown rice.  YUM!

Chicken Ham, Basil and Swiss Cheese Roulade

Ingredients

  • 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

Instructions

  1. Heat large skillet over medium heat and add about 1-2 Tablespoons of olive oil.
  2. Pound chicken with kitchen mallet to create an evenly thin piece of chicken without tearing meat.
  3. Fold and layer ham evenly over chicken, followed by a half slice of cheese, followed by a few basil leaves.
  4. Roll up chicken starting with narrowest side and then secure roll with wooden tooth pick or two.
  5. Continue with remaining chicken pieces.
  6. Add chicken rolls to skillet. Brown each side of chicken about 3-4 minutes each side or until browned.
  7. Cover skillet and reduce heat to medium low to allow the chicken to cook through --about 5 more minutes depending on thickness.
  8. Enjoy your fancy chicken roulades...
http://blog.katescarlata.com/2013/07/09/chicken-roulade/

2 replies on “Chicken Roulade

  • Blanche

    I made this tonight and it was so tasty and easy and it made my tummy so happy. Delicious! I didn’t have a meat hammer so I just wacked it between wax paper with a rolling pin. It did a decent job as a last minute fix.

    I hope that the second one makes it until tomorrow so I can have it for lunch. It already had a nibble out of it though…

    • katescarlata

      Hi Blanche! So glad you tried the chicken roulade recipe. Soooooo good, right? A rolling pin makes a great meat hammer! Good tip! What’s nice about this recipe is that it is versatile…try sautéed spinach with a bit of feta cheese as a filling next time! YUM too!

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