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!