Best Roasted Chicken Roulade With American Triple Cream And Georgia Ham Recipes

BREADED CHICKEN CUTLET WITH HAM, TRIPLE CREME CHEESE AND BABY ARUGULA

Steps:

• For the arugula salad: Whisk together the vinegar, mustard and some salt and pepper in a large bowl. Slowly whisk in the oil until emulsified. Add the arugula and toss to coat the leaves with the vinaigrette. Season with salt and pepper.
• For the chicken: Place the flour, eggs and breadcrumbs in 3 separate shallow bowls and sprinkle each with salt and pepper.
• Place each chicken breast between 2 pieces of plastic wrap and pound to 1/4-inch thickness.
• Sprinkle the chicken on both sides with salt and pepper, dredge each breast in the flour and tap off excess. Dip into the egg wash and let any excess drip off, and then dredge on both sides in the breadcrumbs. Place on a baking rack set over a baking sheet.
• Preheat 2 large nonstick saute pans over high heat. Add 3 tablespoons of the butter and 1 tablespoon of the oil to each pan and heat until the butter is melted and sizzling. Place 2 breasts in each pan and cook until golden brown, about 4 minutes. Flip the breasts over and continue cooking until golden brown and the chicken is cooked through, about 3 minutes longer. Remove each breast to a large plate and immediately top each breast with a few slices of cheese, a few slices of ham and some of the arugula salad.

GERMAN CHICKEN, HAM, AND CHEESE ROULADES

Steps:

• Place each chicken breast between sheets of plastic wrap and pound it lightly with the flat side of a cleaver or a wooden mallet until it is about 1/4 inch thick. Trim the slices of ham and cheese so that they are the same size as the flattened pieces of chicken. Place a slice of ham on each piece of chicken and cover the ham with a slice of cheese. Season with the finely chopped garlic, thyme, marjoram, or sage and white pepper. Roll up the pieces tightly and fasten with wooden picks, or tie securely with string.
• Arrange the roulades in a greased baking sheet just large enough to hold them comfortably in one layer and pour the wine and broth over them. Cover with aluminum foil. Bake in a preheated 350°F oven 35 to 40 minutes or until the chicken is tender.
• Transfer the roulades to a platter and cool to room temperature, then cover and chill. Remove the wooden picks or string. Slice the roulades crosswise into rounds and arrange on a chilled serving platter. Garnish with watercress or parsley sprigs and serve. Makes about 20.
• VARIATION: In a medium sized, heavy skillet melt 2 Tablespoons Clarified Butter, or heat a mixture of 1 tablespoon each butter and flavorless vegetable oil or olive oil over moderate. Add the roulades and sauté, turning to brown lightly on all sides. Add the wine and chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer about 30 minutes or until the chicken is tender. Cool, chill, slice, and serve as directed above.
• The International Appetizer Cookbook.Sonia Uvezian.Tastemaker Award Winner.

CHICKEN ROULADEN

Steps:

• Preheat the oven to 350 degrees F.
• Place the bacon in a single layer on a slotted pan set over a baking sheet and cook three-quarters of the way through. Remove and set aside. When cool enough to handle, roughly chop the bacon.
• Sprinkle the pounded out chicken breasts on both sides with salt and pepper, and spread on one side with the mustard. Place some chopped bacon, pickles, parsley and egg on top of each breast, roll tightly, and then tie in a couple places with butcher's twine to secure.
• Place a large ovenproof skillet over medium-high heat and add the olive oil. Add the rouladen to the pan and brown on all sides. Transfer the skillet to the oven and roast until the rouladen reach an internal temperature of 165 degrees F, about 20 minutes. Transfer to a plate or platter and cover loosely with foil.
• Place the skillet back on the stove over medium heat and add the butter, garlic, shallot and tomato paste; cook for a minute or two. Add the wine, stock and some more parsley and bring to a boil. Season to taste. Pour the sauce over the chicken to serve.

WALNUT-STUFFED CHICKEN ROULADES

Steps:

• Preheat oven to 375 degrees. Pulse crackers and 3/4 cup walnuts in a food processor until finely ground.
• Heat oil in a medium skillet over medium heat. Cook garlic and shallots until soft, about 4 minutes. Add mushrooms and thyme, and cook until mushrooms are slightly golden, about 4 minutes; transfer to a plate. Add spinach and water to skillet. Cook until wilted, about 1 minute. Chop spinach, and add to mushroom mixture. Stir in remaining 1/2 cup walnuts.
• Season each chicken breast with 1/4 teaspoon salt and some pepper. Lay 1 chicken breast on a plate. Spread 1/2 cup mushroom-walnut mixture onto chicken, leaving a 1/2-inch border all around. Roll, and tie with kitchen twine. Cover with crumb mixture, pressing to coat. Repeat with remaining chicken, mushroom-walnut mixture, and crumbs. Transfer to a rimmed baking sheet, and bake until golden, about 30 minutes. Untie, and slice.