Chicken Toulouse Roulade Recipes

CHICKEN SPINACH ROULADE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Grease a baking sheet.
• Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a uniform thickness of 1 inch.
• Heat spinach in a saucepan over medium-high heat.
• Whisk eggs, Parmesan cheese, and milk together in a bowl.
• Stir egg mixture into the spinach; cook and stir until thickened, about 2 minutes. Remove from heat.
• Spread about 2 heaping tablespoonfuls of the spinach mixture onto each pounded chicken breast.
• Roll each breast into a cylinder shape, secure ends with toothpicks, and arrange on the prepared baking sheet.
• Sprinkle bread crumbs atop rolled chicken.
• Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 45 minutes. Allow chicken to rest for several minutes before removing toothpicks and serving.

ROASTED CHICKEN ROULADE WITH AMERICAN TRIPLE CREAM AND GEORGIA HAM

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.

SOUTHWESTERN CHICKEN ROULADE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly oil an 8x8 inch pan.
• In a skillet over medium heat, brown the chorizo. Remove from heat, and set aside to cool completely.
• In a medium bowl, stir together chorizo and cheese. Divide mixture into four equal measures, and place a portion in the center of each chicken breast. Fold in the sides of the chicken breasts, and roll up.
• Roll stuffed breasts in masa harina, and place seam-side down into the oiled pan. Spray the tops lightly with cooking spray.
• Bake in a preheated oven until browned, about 35 minutes. Remove from oven, cool slightly, and top each chicken roll with 1/4 cup salsa.

CHICKEN TOULOUSE ROULADE

Steps:

• Preheat oven to 180C (350F).
• Cover a (rolled out) chicken thigh with a couple of pieces of cling film and clobber until flattened / slightly larger surface area (until the width of the chicken is about the same as the length of the sausage).
• Take a rasher/slice of bacon/pancetta and lay out on a copping board - if using streaky bacon you may need to run the back of a knife across it to make it wider and longer. Or you may need to use 2 rashers per thigh, depending on the product.
• Lay a boned thigh on the bacon (outside to the bacon, where the bone was, facing up).
• Spread 1/6 of the pate into the centre half of the thigh.
• Place a sausage across the pate and roll up tightly, ensuring that the bacon ends overlap each other over the 'join'. (You may need to secure with toothpicks).
• Repeat for the other 5 thighs.
• Place roulades on a tray/oven-proof dish and bake for 20-30 minutes or until browned and juices run clear.
• Remove from the oven and leave to stand for 5-10 minutes.
• Slice each roulade into 1cm thick slices and serve.

CHICKEN ROULADEN

Steps:

• Preheat the oven to 350 degrees F.
• Place the bacon in a single layer on a slotted pan set over a baking sheet and cook three-quarters of the way through. Remove and set aside. When cool enough to handle, roughly chop the bacon.
• Sprinkle the pounded out chicken breasts on both sides with salt and pepper, and spread on one side with the mustard. Place some chopped bacon, pickles, parsley and egg on top of each breast, roll tightly, and then tie in a couple places with butcher's twine to secure.
• Place a large ovenproof skillet over medium-high heat and add the olive oil. Add the rouladen to the pan and brown on all sides. Transfer the skillet to the oven and roast until the rouladen reach an internal temperature of 165 degrees F, about 20 minutes. Transfer to a plate or platter and cover loosely with foil.
• Place the skillet back on the stove over medium heat and add the butter, garlic, shallot and tomato paste; cook for a minute or two. Add the wine, stock and some more parsley and bring to a boil. Season to taste. Pour the sauce over the chicken to serve.