RCI-MT.004.0225.001
Chicken Roulades filled with Gruyere and Parsley
Submitted by theworkhorse Uploaded by Schpyder This year's been a good year in terms of food creativity for theworkhorse.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- Ingredients:1 unit
- Two boneless chicken breasts thinly sliced1 unitand pounded even thinner
- of minced parsley1/4 cup
- of gruyere cheese1/4 cup
- 1 unit
- 1 unit
- 1 unit
- 1 unit
Method
1
Pound the sliced chicken breasts between plastic wrap until very thin and even, about 1/4 inch thick, being careful not to tear the meat.
2
Lay out the pounded chicken breasts on a clean work surface and season lightly with salt and pepper on both sides.
3
In a small bowl, combine the minced parsley and grated gruyere cheese, mixing evenly to distribute both ingredients.
4
Divide the parsley-gruyere mixture equally among the chicken pieces, placing it in the center of each breast and leaving a small border around the edges.
5
Roll each chicken breast tightly from one end, tucking in the sides as you go to create a compact cylinder, and secure with toothpicks if needed.
6
Beat the egg in a shallow bowl and place the bread crumbs mixed with a pinch of salt and pepper in another shallow bowl.
7
Dip each roulade into the beaten egg, coating all sides, then immediately roll in the bread crumbs, pressing gently so they adhere well.
8
Heat oil in a large skillet over medium-high heat until shimmering.
2 minutes
9
Place the roulades seam-side down in the hot oil and sear without moving for 2-3 minutes until golden brown on the bottom.
3 minutes
10
Turn the roulades and sear the other side for 2-3 minutes until golden, then continue turning occasionally to cook all sides.
4 minutes
11
Cook until the chicken is no longer pink inside and the filling is heated through, about 5-7 minutes total.
7 minutes
12
Transfer the roulades to a warm plate and rest for 2 minutes before serving, removing toothpicks if used.