Best Radicchio And Mushroom Chicken Roulade Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ELEGANT CHICKEN ROULADES WITH MUSHROOM SAUCE



Elegant Chicken Roulades With Mushroom Sauce image

This recipe took the $5,000 prize in the "Bringing it Home recipe" Contest in the Something Extra grocery circular.

Provided by cookiedog

Categories     Chicken Breast

Time 1h

Yield 4 generous servings, 4 serving(s)

Number Of Ingredients 13

4 boneless skinless chicken breasts
poultry seasoning
fresh ground pepper
8 slices prosciutto
2 cups shredded gruyere cheese
1 1/2 cups diced cremini mushrooms
6 tablespoons butter, divided
1/4 cup flour
3 cups chicken broth
1 (3/4 ounce) package dried porcini mushrooms
2 tablespoons dry sherry or 2 tablespoons cognac
6 tablespoons sour cream
salt & freshly ground black pepper

Steps:

  • Preheat oven to 400°F Butterfly each chicken breast with a sharp knife; press open like a book.
  • Season both sides with poultry seasoning and pepper and pound 1/4-inch thick between 2 sheets of plastic wrap with a meat mallet. Remove plastic wrap.
  • Place equal amounts of prosciutto, cheese and mushrooms on each chicken breast; press down on cheese to compress.
  • Starting from the long side, roll up chicken tightly, then roll each in a piece of parchment paper. Twist edges of parchment to seal chicken inside.
  • Place seam-side down on a baking sheet; bake for 30 minutes.
  • While chicken is cooking, prepare sauce by melting 4 tablespoons butter in a medium saucepan. Stir in flour and cook over medium heat for about 2 minutes. Slowly whisk in chicken broth until smooth. Simmer mixture until reduced by half, stirring occasionally; remove from heat.
  • Grind porcini mushrooms in a blender or food processor until they form a fine powder. Set aside 1/4 cup; save remaining for another use. Whisk 1/4 cup mushrooms, sherry, sour cream and remaining 2 tablespoons butter into sauce; simmer over low heat for a few minutes more. Season to taste with salt and pepper.
  • Remove chicken from parchment and slice 1/2-inch thick. Arrange on 4 serving plates and drizzle with some of the sauce. Serve remaining sauce on the side.

Nutrition Facts : Calories 648.1, Fat 41.1, SaturatedFat 24.2, Cholesterol 181.6, Sodium 965.5, Carbohydrate 12.6, Fiber 0.8, Sugar 2.3, Protein 49.1

ROASTED CHICKEN ROULADE WITH AMERICAN TRIPLE CREAM AND GEORGIA HAM



Roasted Chicken Roulade with American Triple Cream and Georgia Ham image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

1/4 cup clover honey
1/4 cup Dijon mustard
1/4 cup whole-grain mustard
2 heaping tablespoons drained prepared horseradish
Kosher salt and freshly ground black pepper
1/4 cup canola oil, plus more for drizzling
1 clove garlic, chopped into a paste
Pinch of red chile flakes
4 ounces baby arugula
Four 6-ounce boneless, skinless chicken breasts
8 paper-thin slices country ham or prosciutto
8 ounces triple-cream cheese, such as Red Hawk
2 tablespoons unsalted butter
Micro arugula, for garnish

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.

CONCHIGLIE AL FORNO WITH MUSHROOMS AND RADICCHIO



Conchiglie al Forno with Mushrooms and Radicchio image

Provided by Food Network

Categories     appetizer

Yield 6 to 8 as an appetizer

Number Of Ingredients 11

6 ounces shiitake mushrooms, cleaned and trimmed
8 tablespoons (1 stick) unsalted butter
1 teaspoon kosher salt
2 cups (2 medium heads) finely shredded radicchio
2 1/2 cups heavy cream
1/2 cup freshly grated Parmigiano-Reggiano (1 1/2 ounces)
1/2 cup coarsely shredded fontina (1 1/2 ounces)
1/2 cup crumbled Gorgonzola (3 ounces)
2 teaspoons ricotta
6 leaves fresh sage, chopped (see note)
1 pound imported conchiglie rigate (pasta shells)

Steps:

  • Preheat the oven to 500 degrees F.
  • Bring 5 quarts of salted water to a boil in a stockpot.
  • Remove the stems from the mushrooms and reserve for another use. Slice the mushroom caps about 1/4-inch thick. Heat 6 tablespoons of butter in a large skillet; add the mushrooms and 1/4 teaspoon salt. Saute over medium heat, stirring frequently, until they are cooked through, 3 to 5 minutes.
  • In a large mixing bowl, combine the mushrooms, radicchio, cream, cheeses, sage, and remaining salt.
  • Parboil the pasta shells for 4 minutes; drain and add to the ingredients in the mixing bowl. Toss to combine.
  • Divide the pasta mixture among 6 to 8 individual, shallow, ceramic gratin dishes (1 1/2 to 2 cup capacity). Dot with the remaining 2 tablespoons of butter and bake until bubbly and brown on top, about 7 to 10 minutes.

Related Topics