The humble bird gets an elegant makeover. This is a showstopper but does require a bit of effort and planning. I made it extra hard on myself as I did not have a single, large piece of chicken breast to work with. Usually, you can take a large piece of breast meat, cut it open like a book, pound and thin, and then fill and roll like a jelly roll. I only had thin cutlets (these cuts are really popular because my husband loves cutlets and Jägerschnitzel), which made the process a bit more challenging. As for the filling, this is where you can get creative. I use roasted red peppers and prosciutto, I have read recipes with spinach, cheese, and tomatoes. Anyway, this is a labor of love, but certainly, worth it if, you like me, are bored with eating chicken!
For the Roulade:
5-6 thin chicken cutlets OR 1 large chicken breast, cut open like a book and pounded thin
1/2 tsp of Italian seasoning
1/4 tsp salt
1/4 tsp red pepper flakes
5 slices of prosciutto
2-3 roasted red peppers from a jar, shredded (you can use your fingers for this, they are usually really soft)
For dredging and frying:
1/8 cup flour
1/4 tsp of salt, black pepper and poultry seasoning (1/4 tsp of each)
1 Tbsp of olive oil
For the pan sauce:
1 medium shallot, sliced
1/2 Tbsp of olive oil
1/2 cup chicken stock, plus an additional 1/4 cup if you need to cook the chicken longer
4 Tbsp of white wine
1/2 tsp of dried parsley ( use fresh if you can, I did not have any)
Shingle the thin chicken cutlets to form a sort of continuous sheet of chicken. You will want to do this over a plastic food cutting board.
Cover the “sheet” of chicken with a large piece of plastic wrap and then flip the cutting board. This will ensure that the plastic wrap is on the very bottom and the chicken on top. Lift the cutting board to start the filling process.
Season the chicken sheet with salt, Italian seasoning, and red pepper flakes.
Arrange the prosciutto slices to cover the entire sheet of chicken.
Using your fingers, shred the roasted red pepper on top of the prosciutto.
Now, very carefully, ensuring that you get all the pieces of chicken to move in unison, roll up the chicken tightly like a jelly-roll.
Wrap the rolled-up chicken tightly, with the plastic wrap underneath.
Twist the free ends of the plastic (two ends of the chicken roll) tightly. The tighter you twist the more cylindrical the roulade will get.
Chill the roulade for 3-4 hours. Longer the better.
When you are ready to cook the roulade, place the roulade in a shallow skillet (plastic-wrap and all) and fill with some water and bring it to a simmer. Continue to simmer the roulade till the chicken turns from pink to white. Remove from the skillet and place on a cutting board. Remove the plastic wrap and cool the roulade.
On a plate, mix all the ingredients fro dredging. Roll to coat the cooled roulade.
Heat olive oil in a large skillet and add the roulade and all the excess flour into the pan– you will need the excess flour to make the sauce.
Brown the roulade on all sides (2-3 minutes per side). Remove from the pan and set aside.
Add the sliced shallot and 1/2 Tbsp of olive oil to the same pan and sautee the shallots till golden.
Add the wine and chicken stock to the pan and turn the heat to medium-low and simmer till the stock reduces.
In the meantime, slice the roulade with a serrated knife. Depending on the thickness of the roulade, the chicken may or may not be cooked all the way through. I notice that my roulade was not cooked all the way, so I returned the slices to the pan with the sauce and added an additional 1/4 cup of chicken stock.
Cook the slices till cooked through and the sauce is reduced. You may have to remove the slices out of the skillet and continue to reduce the sauce.
Spoon the sauce over the roulade and serve with your choice of sides. I made green beans and rice pilaf.