Chicken Roulades With Roasted Red Peppers Recipes

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CHICKEN ROULADES WITH ROASTED RED PEPPERS



Chicken Roulades With Roasted Red Peppers image

Easy and elegant. Flavored with canned pesto & roasted red papepers. If you truly love pesto, you may want to increase my amounts.

Provided by BakinBaby

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/4 lbs boneless chicken breasts (4)
0.5 (7 ounce) jar roasted red peppers (drained and sliced)
4 teaspoons pesto sauce
2 ounces cream cheese with vegetables
1/4 cup seasoned dry bread crumb

Steps:

  • Pound chicken breasts with a mallet or between wax paper with a rolling pin, pound chicken to about 1/4 thick.
  • Place one long piece of roasted red pepper,1 teaspoons pesto, & 1 tablespoon cream cheese along one long side of the breast, roll jellyroll fashion and secure with toothpicks, sprinkle with salt and pepper. ( if you are unable to roll completely, put seam side down and bake without securing with picks).
  • Chill in refrigerator for 1-2 hours,.
  • Lightly cover the bottom of a baking pan with olive oil, place chicken rolls in pan and spray tops with baking spray and sprinkle tops with seasoned breadcrumbs.
  • Bake covered about 20 minutes until juices run clear, then cook another 5 minutes to brown tops.
  • Serve with juices from baking pan.

Nutrition Facts : Calories 277.2, Fat 13.6, SaturatedFat 3.9, Cholesterol 90.9, Sodium 560.9, Carbohydrate 6.1, Fiber 0.7, Sugar 0.4, Protein 30.8

CHICKEN ROULADE WITH SPINACH FETA CHEESE AND ROASTED RED PEPPER.



Chicken Roulade With Spinach Feta Cheese and Roasted Red Pepper. image

I made this for Valentines Dinner and it was a big hit. I saw some of this recipe on a foodnetwork show(not sure which one) I added a pack of Lipton savoury herb and garlic dip mix to the breadcrumbs,to add a little extra flavour, before frying them off, there recipe called for deep frying before roasting, I fried this one off in a little oil in a skillet, before roasting. It worked really well. The chicken came out moist and juicy, and full of flavour.

Provided by C.C619

Categories     Chicken Breast

Time 3h

Yield 4 serving(s)

Number Of Ingredients 11

4 boneless skinless chicken breasts
4 ounces feta cheese, crumbled
7 -8 spinach leaves, about 5/6 per breast depending on the size of chicken and size spinach leaves
0.25 (16 ounce) jar roasted red peppers
2 teaspoons garlic powder
2 eggs, beaten
1 cup breadcrumbs (you can use plain or garlic if preferred)
Lipton Recipe Secrets savory herb with garlic soup mix
8 toothpicks
salt and black pepper (to season)
oil (for frying)

Steps:

  • Trim off any fat and cut part way through the underside of the chicken to flatten it out slightly.
  • Put the chicken on top of a piece of cling film, and season each breast with salt, black pepper, and garlic powder. Then cover with another piece of cling film and pound chicken till it flattens out (not too much it is easy to overdo this) and the seasoning is embedded in the meat.
  • Take each breast and layer it with the spinach leaves first then the feta and the red pepper.
  • Fold in the sides of each breast and roll up and secure with tooth picks.
  • Cover with cling film and chill for at least 2 hours.
  • Preheat oven to 325°F .
  • In a large dish big enough to dip the chicken in beat the eggs.
  • Next to the eggs, use another dish about the same size and combine bread crumbs and garlic dip mix.
  • Put the oil in a skillet and allow to get hot.
  • While the oil is heating, take the chicken and first dip into the egg till coated and then into the bread crumbs, making sure all surfaces are covered.
  • When the oil is hot add the chicken to the skillet, one at a time, and turn using tongs, when each side has become lightly browned. Then place on a baking sheet. Repeat with each breast.
  • When all the chicken has been browned, place baking sheet, and roast for about 25 minutes or till the internal temperature is 170°F or juices run clear.
  • Enjoy.

Nutrition Facts : Calories 366.3, Fat 11.9, SaturatedFat 6, Cholesterol 200.9, Sodium 1047, Carbohydrate 23.6, Fiber 2.1, Sugar 3.5, Protein 39.2

CHICKEN ROULADES WITH ROASTED PEPPERS AND SOPPRESSATA



Chicken Roulades with Roasted Peppers and Soppressata image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 3

4 (8-ounce) boneless chicken breast halves, skin on
4 ounces thinly sliced soppressata
1 (6-ounce) jar sweet roasted peppers

Steps:

  • Preheat oven to 350 degrees. Remove tenders from chicken breasts and set aside. (Tenders are the small muscles running the length of the breast, about 1/2-inch in diameter, under each chicken breast half.) Place breasts skin-side-down on flat surface; flatten slightly with cleaver or mallet. Sprinkle with salt and freshly ground pepper. Cover chicken with overlapping slices of soppressata. Place roasted red pepper in center of chicken. Place chicken tender on top of pepper. Roll chicken breasts tight, jelly-roll style, to completely envelop the filling. Place roulades in shallow baking pan. Bake 25 minutes, then place under broiler for 30 seconds to crisp skin. Remove from oven, let rest 5 minutes. Cut each into 6 slices. Serve with pan juices immediately.

ROASTED CHICKEN ROULADE WITH AMERICAN TRIPLE CREAM AND GEORGIA HAM



Roasted Chicken Roulade with American Triple Cream and Georgia Ham image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

1/4 cup clover honey
1/4 cup Dijon mustard
1/4 cup whole-grain mustard
2 heaping tablespoons drained prepared horseradish
Kosher salt and freshly ground black pepper
1/4 cup canola oil, plus more for drizzling
1 clove garlic, chopped into a paste
Pinch of red chile flakes
4 ounces baby arugula
Four 6-ounce boneless, skinless chicken breasts
8 paper-thin slices country ham or prosciutto
8 ounces triple-cream cheese, such as Red Hawk
2 tablespoons unsalted butter
Micro arugula, for garnish

Steps:

  • For the mustard sauce: Whisk together the honey, Dijon mustard, whole-grain mustard and horseradish in a small bowl and season with salt and pepper. Cover and let sit to allow the flavors to meld while you make the chicken.
  • For the chicken roulade: Preheat the oven to 400 degrees F.
  • Heat 2 tablespoons of the canola oil over low heat in a large saute pan. Add the garlic and red chile flakes and cook for 30 seconds. Increase the heat, stir in the baby arugula, season with salt and pepper and cook until just wilted, about 2 minutes. Set aside.
  • Drizzle the chicken breasts with a little oil and thinly pound between 2 sheets of parchment paper or plastic wrap. Put the breasts on a flat surface skin-side down, and sprinkle the top sides with salt and pepper. Place 2 slices of the ham on each breast; spread 2 ounces of the cheese over the ham and then top with one-quarter of the arugula in the center. Roll the breasts tightly and tie with butcher's twine. Sprinkle the roulade with salt and pepper.
  • Heat a large ovenproof saute pan over high heat. Add the remaining 2 tablespoons oil and cook until it begins to shimmer. Put the rolls in the pan seam-side up and add the butter. Cook until golden brown on all sides, about 3 minutes. Transfer the pan to the oven and continue cooking until the breasts are just cooked through and the cheese has melted, 4 to 5 minutes.
  • Remove the rolls to a plate and let rest 5 minutes before slicing. Serve with the mustard sauce and topped with a bit of micro arugula.

CHICKEN ROULADE W/ SHALLOTS & RED PEPPERS



Chicken Roulade W/ Shallots & Red Peppers image

Make and share this Chicken Roulade W/ Shallots & Red Peppers recipe from Food.com.

Provided by JelsMom

Categories     Turkey Breasts

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs boneless skinless chicken breast halves
2 tablespoons salted butter
1/3 cup shallot (peeled and minced)
4 medium red bell peppers (cut into strips)
1/2 teaspoon dried basil
2 tablespoons balsamic vinegar
sea salt and pepper (to taste)
2 cups low sodium chicken broth
1 tablespoon extra virgin olive oil (for brushing top of roulade)
fresh coarse ground black pepper

Steps:

  • In a heavy skillet, over medium heat, saute minced shallots in butter until slighty golden (2 minutes). Add bell pepper strips, basil and balsamic vinegar. Cook until peppers are just tender - do not over cook. Season with sea salt and pepper. Remove form heat and set aside to cool.
  • Place meat on cutting board, between 2 sheets of plastic wrap. Pound with a mallet to 1/2-inch thickness. Remove top sheet of plastic.
  • In a food processor, pulse the cooled shallot/pepper mixture until semi-smooth. Spoon the red pepper mixture onto the turkey breast, and spread out evenly leaving a 1-inch edge clear for easy rolling.
  • Starting at 1 long side, roll up meat jelly-roll style. Secure edge with skewers or toothpicks, then tie with kitchen twine. Oil a 13x9x2-inch metal baking pan. Transfer roulade to prepared pan, skewer side down. Brush roulade with olive oil & sprinkle with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 400°F Roast roulade until thermometer inserted into thickest part registers 160°F, about 35 minutes.
  • Remove roulade from oven; let stand at room temperature 5 minutes. Remove string and skewers from roulade. Cut into 6 slices and transfer to a decorative platter. Garnish with roasted seasonal fruits and root veggies.

Nutrition Facts : Calories 218.6, Fat 8.2, SaturatedFat 3.3, Cholesterol 76, Sodium 127.8, Carbohydrate 7.3, Fiber 1.6, Sugar 3.4, Protein 28.9

CHICKEN GORGONZOLA ROULADES WITH SPICY RED PEPPER SAUCE



Chicken Gorgonzola Roulades With Spicy Red Pepper Sauce image

This chicken dish is a little fancier than most of the old stand-bys, but it's perfect if you want to serve a nice meal to company or for a celebration.

Provided by JenSmith

Categories     Chicken

Time 45m

Yield 4 roulades, 4 serving(s)

Number Of Ingredients 14

1 (12 ounce) jar roasted red peppers, drained
1/2 cup tomato puree
2 garlic cloves
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
16 large fresh basil leaves
1/2 cup crumbled gorgonzola
2 tablespoons pine nuts
1 tablespoon olive oil
basil leaves (to garnish)

Steps:

  • For Spicy Red Pepper Sauce: Place all ingredients in a blender container and process until almost smooth. Pour sauce into a medium saucepan and heat over medium-low heat to warm while preparing chicken.
  • For Chicken: Gently pound chicken breasts to 1/4-inch thickness and sprinkle with salt and pepper. Turn breasts cut-side up. Place 4 basil leaves over each chicken piece, covering completely. Sprinkle 2 TB of cheese over basil.
  • In a large skillet set over medium-high heat, toast the nuts until lightly browned, shaking pan occasionally, about 3 minutes. Sprinkle 1/2 TB pine nuts over each chicken piece.
  • Starting at the short end, roll each chicken breast tightly in a jellyroll fashion and secure with wooden toothpicks.
  • Add the olive oil to the skillet you used for the nuts. Heat over high heat, then add chicken and saute, turning frequently, for about 10 minutes or until brown on all sides.Reduce heat to low, cover, and simmer for an additional 10 minutes.
  • To serve, spoon Spicy Red Pepper Sauce evenly over 4 individual serving plates. Slice each chicken roll inot 1/2-inch slices and arrange, overlapping slices slightly, on top of sauce. Garnish with basil leaves.

Nutrition Facts : Calories 282.1, Fat 12.9, SaturatedFat 4.3, Cholesterol 81.1, Sodium 1921.8, Carbohydrate 8.8, Fiber 1.9, Sugar 2.8, Protein 32.8

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