A Knockout Dish to Impress Anyone
After recently experimenting in the kitchen with protein powders and delicious recipes for those with a sweet tooth, I went back to my roots a bit and settled in and made my take on a classic: Chicken Roulade
Roulade may sound like a roulette table in a Vegas Casino, and it is similar. Both go round-and-round and when you get it right, you (and maybe someone else) are very happy! A roulade is simply any piece of meat that is rolled up over a stuffed filling. Most fillings contain a vegetable, a cheese and a variant of meat. You can use chicken, pork, really any cut that can be rolled up and cooked. The best part is, a roulade is a blank canvas. What I may do is entirely different from your idea of delicious and that’s okay! Experiment and find something you like!
Getting started: You will need
- Butchers Twine
- 6 Chicken Breasts (8 Ounce ones, pounded flat and even)
- 4–5 Strips of Bacon (cooked and chopped)
- 1 Red Pepper (julienned)
- Black Pepper/Salt/Cajun mix for seasoning
- ~1/2 Cup Canola Oil
- 2–3 Tablespoons of Butter
- Gouda Cheese (Buy a healthy amount, the stuff is great on crackers later!)
If you haven’t done so already, flatten your chicken breasts so they are thin and evenly pressed. About 1/8" thick. Pre-heat your oven to 400F.
I like my bacon chopped but if you prefer, you can keep them in whole strips, or cut as you prefer. It really does not matter. Slice thinly the Gouda cheese. Julienne your peppers and set aside.
Lay your chicken breasts flat. I like to season the inside at this point for some extra flavor. Sprinkle on the seasoning. In the middle of the breast, lay across your Gouda cheese, bacon, and peppers. Roll-up long ways and tie about 1/2" in from both ends with butchers twine. Season the outside. Repeat as needed until all breasts are completed.
Heat a pan with the canola oil on medium-high heat. Use an oven safe pan! It will be going into the oven. Place all the rolls into the pan, seam-side up. Sear all sides for about 1 minute or until browning begins. After all sides have browned, place pan into oven for 3–5 minutes. Cook until cooked throughout and cheese has melted. Remove from oven and let sit for 2–3 minutes before slicing.
I like to slice the roulades into about 3" long pieces. Serve with whatever sides you like. Southern style garlic mashed potatoes and blanched asparagus made a great addition to this course!
Be creative! Mix and match your fillings and choice of meat. There really is no wrong way to cook and a roulade is a fantastic dish to experiment on. Enjoy!
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