Baked Chicken Roulade – Prepare to Roll & Slice
The word roulade originates from the French word “rouler” meaning “to roll.” Typically, a roulade is a European dish consisting of a slice of meat rolled around a filling, such as cheese, vegetables, or other meats. A roulade, like a braised dish, is often browned then covered with wine or stock and cooked. Such a roulade is commonly secured with a toothpick or metal skewer, piece of string or spinach. The roulade is then sliced into rounds and served.
Baked Chicken Roulade Ingredients
- 4 skinned and boned chicken breasts (about 1 1/2 lb.)
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 (5-oz.) package baby spinach
- 4 garlic cloves, minced and divided
- 2 teaspoons olive oil
- 12 fresh thin asparagus spears (about 1 lb.)
- Wooden picks
- 5 tablespoons butter, divided
- 2 tablespoons olive oil
- 1 tablespoon all-purpose flour
- 2 tablespoons dry white wine
- 3/4 cup chicken broth
- 1 teaspoon fresh lemon juice
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons drained capers
- Preheat oven to 425°. Place chicken between two (2) sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using flat side of a meat mallet or rolling pin. Sprinkle chicken with pepper and salt.
- Sauté spinach and two (2) minced garlic cloves in two (2) tsp. hot oil in a large ovenproof skillet over medium heat 1 minute or until spinach begins to wilt. Transfer spinach mixture to a plate. Wipe skillet clean.
- Spoon spinach mixture over each breast, leaving a 1/2-inch border around edges. Top with asparagus, and roll up, starting at 1 short side. Tuck in ends of chicken, and secure with wooden picks.
- Melt three (3) Tbsp. butter with two (2) Tbsp. olive oil in skillet over medium-high heat; add chicken. Cook 6 to 8 minutes, turning to brown on all sides. Transfer skillet to oven, and bake at 425° for 15 minutes. Transfer to a serving plate, and cover loosely with aluminum foil to keep warm.
- Melt remaining two (2) Tbsp. butter in skillet over medium-high heat; add remaining garlic. Sauté 1 to 2 minutes or until tender and fragrant. Whisk in flour; cook 1 minute. Add white wine; cook, stirring constantly, one (1) minute. Whisk in chicken broth and lemon juice; cook two (2) minutes or until thickened. Stir in parsley and capers; spoon sauce over chicken.
- Slice into individual servings.
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