Best Chicken Provolone And Swiss Roulades Recipes

CHICKEN PROVOLONE AND SWISS ROULADES

Steps:

• Preheat oven to 350.
• Pound chicken breasts between 2 pieces of waxed paper or plastic wrap until nearly double in size and fairly thin.
• Lay one slice of prosciutto on top of each breast.
• Top with one slice of provolone and 1 slice of swiss cheese.
• Starting at short end, roll up each breast and secure with toothpicks.
• Melt 2 Tablespoons butter in a large nonstick skillet.
• Saute the chicken rolls for 2-3 minutes over medium-high heat, turning frequently.
• Remove the chicken rolls from the skillet, place in a 9x12-inch baking dish that has been coated with the remaining 1 teaspoon butter.
• Sprinkle rolls with tarragon and pepper.
• Bake for 20-25 minutes.

CHICKEN PROVOLONE

Steps:

• Boil pasta and set aside.
• Butterfly chicken breasts; place boned side up and pound thin.
• Season with salt and pepper.
• Lay provolone, salami and torn basil leaves on one side of the butterflied breasts.
• Fold breast in thirds.
• In nonstick skillet heat a little olive oil along with red pepper flakes.
• Brown chicken.
• Cook over medium-low heat, covered, until juices run clear.
• While chicken is cooking, melt butter in saucepan and add 1 cup heavy cream; heat cream to scald.
• Slowly add 1/4-1/2 cup parmesan cheese as desired, stirring constantly. Keep on low heat until thickened.
• Serve chicken on top of pasta with sauce spooned over the top.

CHICKEN PROVOLONE

Steps:

• Sprinkle chicken with pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until a thermometer reads 165°, 4-5 minutes on each side., Transfer to an ungreased baking sheet; top with the basil, prosciutto and cheese. Broil 6-8 in. from the heat until cheese is melted, 1-2 minutes.

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.