Recipe: Chicken Roulade

Step 1

Take 8-oz boneless skinless chicken breasts. To remove the little fillet - the chicken finger.
spray some water on the cutting board to help the plastic stick and make it easier to pound.

Step 2

Place 1 piece of plastic down, then the chicken breast, and another piece of plastic on top. Use a meat pounder or a heavy pan to pound. Flatten to around 1/4 inch thick. Make sure not to tear the meat. After done, remove the plastic; make the irregular side towards you.

Step 3

Put 2 tbsp breadcrumbs, 1 minced garlic clove, 1 tbsp olive oil, 1 tbsp chopped Italian parsley into a bowl. Stir well.

Step 4

Lightly season the chicken breast with salt and fresh ground black pepper to taste. Then add a spoon of the breadcrumb mixture, put in 1/2-oz strips provolone cheese.

Step 5

Roll the chicken breast up with the irregular end towards the good end. Roll with plastic into a roulade, nice and tight. Roll it on to the board.

Step 6

To tie it, Make a simple square knot every two inches around the roulade.

Step 7

Add some olive oil into an oven-proof skillet. Brown the chicken on all sides over medium-high heat. Then cook in an oven at 350F oven for 20 minutes. Going for 165-170F internal temp, which is safe and still juicy.

Step 8

Remove the chicken and rest covered for 10 minutes. Meanwhile, deglaze the pan which has all those great cooked-on chicken drippings and cheese. Those are great for making sauce.

Step 9

Deglaze with 1 tbsp tomato paste and 1/2 cup white wine, and scrape off the sticking things off the bottom. Add 1/2 cup chicken stock. boil and reduce until thicken. Taste and adjust the seasoning. That is the nice pan sauce. strain it if you like.

Step 10

Now put the chicken on a board and remove the strings. Cut these in half, then cut each half to 4 pieces. I trim the bottom end a little so they sit straight. For presentation, Put some sauce on the plate and the four pieces down, and a little fresh parsley.