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Cooking
4 Chicken Roulades – Fantastic and Always a Little Different
· 4 servings
Pound the meat
I sliced the breast meat into cutlets, then lightly pounded them with the flat side of a meat mallet to get a bit more surface area. Just be careful not to tear the meat.
Season with salt
I salted each chicken cutlet on both sides, then spread on "something" for the filling, adding more ingredients to taste.
First variation – garlic
If you have some wild garlic pesto left over at home, use it up here. If not, blend fresh wild garlic and season with salt, pepper and olive oil. Top the cutlet with a layer of Gouda so the roulade holds together nicely.
Second variation – spicy
Spread the chicken breast with a spicy mustard – something with a sweet-and-hot kick works well. Lay on slices of streaky bacon, then top with Emmental so the roulade gets a nice golden crust as it bakes.
Third variation – avocado
I got out some hot sauce from the Vietnamese market and brushed it lightly over the meat. Then take an avocado and cut it into thin strips. Be gentle when rolling it up into the roulade.
Fourth variation – exotic
I made the exotic version with mango chutney and slices of brie.
Roll up the roulades
Roll the prepared cutlets up tightly. Secure them with kitchen string or any handy tool for tying roulades.
Sear and finish in the oven
Sear all the roulades in a good pan with a little oil, on all sides. I then arrange them in a roasting dish and finish them off in the oven, to make sure they're properly cooked through in the middle too. The internal temperature of the chicken should reach 75–80°C.
Untie the roulades
Untie the roulades, let them rest for about ten minutes, then slice.
Quick sauce
Into the pan drippings I added some hot Vietnamese sauce and a can of coconut milk. Just warm it through, stir, and let it simmer down a bit to reduce.
Any side dish you like
Side dish? Whatever you're in the mood for. Rice, potatoes, mashed potatoes, gnocchi, pasta all work great. Whatever you fancy!