Wednesday, June 5, 2013

Chicken Roulades I

As I was scouring the 'Net for ideas for chicken breasts, which is a staple in our household, I saw several for "rolled up" versions of boneless/skinless breasts with a filling inside - a ROULADE, which is derived from a French word ("rouler"), meaning "to roll."

Other filling ideas:   ham, gruyere cheese, shallots, bacon, prosciutto, sun-dried tomatoes, goat cheese, asparagus, etc.

2 tablespoons extra-virgin olive oil plus more for brushing
4 6-8-ounce skinless, boneless chicken breasts, pounded to 1/8-inch thickness
Kosher salt and freshly ground black pepper
4 ounces feta, crumbled
1/2 cup chopped spinach, boiled and strained
2 tablespoons minced fresh oregano
4 garlic cloves, minced
1/2 teaspoon finely grated lemon zest
1/2 cup dry white wine
1/2 cup low-salt chicken broth
2 tablespoons fresh lemon juice
Lemon wedges


Line a baking sheet with waxed paper; brush with oil. Arrange chicken breasts in a single layer on prepared sheet and brush all over with oil. Season with salt and pepper.

Sprinkle chicken with feta, spinach, oregano, garlic, and lemon zest, dividing evenly and keeping filling away from edges.

Filling: spinach, feta cheese, Italian seasoning, chopped garlic & lemon zest.

Beginning at the narrower end of 1 chicken breast, roll up, enclosing filling as you would a jelly roll;

Secure with kitchen twine at 1" intervals or toothpicks (twine is easier though). Repeat with remaining chicken breasts.  Now, preheat oven to 400°.

Heat 2 Tbsp. oil in a large heavy skillet over medium-high heat. Add chicken roulades and cook until brown on all sides, about 10 minutes.

Turn the chicken every 2 minutes or so to brown on all sides...

Transfer chicken roulades to a small roasting pan and bake until an instant-read thermometer inserted into the thickest part of roulades registers 160°, approximately 5-7 minutes.  (Cook's Note: I baked mine about 10 minutes.)

Transfer to baking sheet, line with greased foil for easier cleanup.

Add wine, broth, and lemon juice to skillet you cooked the chicken in; bring to a boil and cook, scraping up any brown bits, until reduced to 1/2 cup, about 5 minutes.
Pan Drippings from Cooking Chicken in Skillet

Add wine, broth, and lemon juice to skillet

Cook until it reduces down to about 1/2 cup
After reduction...
I put the "sauce" in a squeeze bottle & got the lemon wedges ready

Remove chicken from oven. Cut strings/remove toothpicks from roulades and place on plates.  (I let mine "rest" about 10 minutes before cutting them.)

Remove strings or toothpicks before cutting

Showing inside of the first ones to be cut

 Spoon pan juices over them; serve lemon wedges alongside for squeezing over.

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