Wednesday, March 21, 2012

Recipe: Italian Chicken Roulade with Herbal Cream Sauce

This is a great spring recipe.

Chicken Roulade

2 chicken breasts (boneless, skinless)
2 thin slices of proscuitto
2 slices of provolone cheese
Pesto Sauce or Fresh Basil
Julienned Sun dried tomatoes
Panko bread crumbs
Toasted Pecans
Egg Wash
Salt and Pepper

Season chicken with salt and pepper.  Put the chicken in the center of 2 pieces of plastic wrap and pound the chicken thin.  Make sure both of the thin parts are connecting together.  Gently pound to even out the chicken.  When it is even, add proscuitto, provolone cheese, pesto, and sun dried tomatoes.  Put the cheese in first so that the cheese will melt and connect everything.  Next put the proscuitto.  Then spread the pesto and add the sun-dried tomatoes last.  Then roll and make sure the plastic doesn’t get caught.  Aluminum foil helps to roll.  Tighten the sides.  Cut the edges of the aluminum.  Then freeze it slightly. 

Preheat oven to 350 degrees.   

After the chicken is frozen, remove plastic and foil.  Mix Panko breadcrumbs, toasted pecans, salt and cumin into the food processor.  Set up a station with a tray of flour, a tray of egg wash, and a tray of the breadcrumb mixture.  Make sure they are big enough to fit the roll.  Dredge the roulade in the flour.  *The flour gets rid of the moisture on the chicken so the breadcrumbs won’t fall off.  Then cover the roulade in egg wash.  Next roll it in the breadcrumbs.   

Set your deep fryer to 350 degrees and fry until you have a little coloration.   
*You can also put some oil in the bottom of a pot and roll it in the oil if you don’t have a deep fryer.   

When it is finished, put in on a cooling rack on top of a baking sheet and cook until the internal temperature is 165 degrees.  (About 20-30 minutes)


1/2 cup Marsala wine
1 cup heavy cream
1/4 teaspoon garlic, minced
1/4 teaspoon shallots, minced
1 teaspoon fresh thyme
1 teaspoon fresh basil
Salt and pepper
Olive oil

Heat a sauce pan with olive oil.  Add garlic and shallots to soften.  De-glaze with wine.  Add cream, simmer and reduce.  Add herbs and adjust seasoning with salt and pepper.  Thicken with a little corn starch if needed. Remove from the stove. 

Check the chicken temperature and slice it with a serrated knife.  Line up the rings on your plate and top with the sauce on the side.

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