Do any of you watch Food Network? I’m obsessed with it, and have gotten the boyfriend to be ok with me watching it every now and then. One of my favorite shows is Worst Cooks in America. I love seeing how awful they are and what combinations they come up with. I also love seeing dishes in the early part of the show that are easier to make, thus allowing me to incorporate them into my rotation of dishes. Well this past week on the show they made roulades, turns out all you need to do to consider a dish a roulade is roll it! Easy peasy. So I set out in the kitchen Monday night to make chicken roulades for the boyfriend and I. Here is what I came up with:
- 2 Chicken Breast Halves
- 2 TB of Olive Oil
- Salt and Pepper
- Filling of your choice (possibilities are endless)
Tools you will need that aren’t in the everyday kitchen:
- Cooking Twine
- Meat Mallet
Preheat the oven to 450 degrees. Then take out your chicken breasts and pound them nice and thin and even. I would say about 1/4 and inch.
This is what mine ended up looking like after I hammered it. Great stress reliever by the way! Then salt and pepper your super large chicken breast and put your filling about an inch in on one side. For the boyfriend I used three slices of mozzarella, three slices of prosciutto, a handful of fresh basil and a plum tomato.
Then flip over the small end of the chicken (in the picture above it would be on the left) and start to roll it real tight, like you were rolling a burrito. Once it is all rolled up cut three large pieces of kitchen twine and tie the chicken wrap up so it doesn’t fall apart in cooking.
In a large skillet heat the 2 TB of oil and then place the roulades in, browning evenly on all sides for about 10 minutes.
Placed browned chicken onto a baking dish and place in the oven for about 5-7 minutes. Take out of oven and let rest for about a minute or two to let all the juices of the chicken reabsorb back into the breast. Then cut the roulade into discs and serve.
Mine with 2 TB of Goat Cheese, 1 slice of Prosciutto and a handful of Basil.
So good and so easy, even some of the worst cooks in America can make it!