Email to Toya Pabon      

Recipe Categories: jazzing's HOME PAGEAPPETIZERS Chicken FISHandSEAFOOD PASTA Salad SideDishes

Chicken ala Roulade

I'm always looking for new ways to prepare chicken breasts and this turned out quite well to my great delight.
In fact I've fixed it several times since. Some of the best recipes are suprisingly simple and not at all time consuming. This definitely falls into that category.





List of Ingredients



• Chicken Breasts
  
• Flour
  
• Salt & Pepper--preferably sea or kosher salt and freshly ground pepper
  
• Cream cheese--either whipped or softened
  
• Fresh Basil
  
• Olive Oil
  






Instructions



1. Pound Chicken breasts thin--butterflying can help you obtain a more even thickness of the breast.
   
2. Season breasts well with salt and pepper.
   
3. Dredge breasts in seasoned flour
   
4. Sautee to golden on both sides--do not overcook
   
5. Remove breasts from pan to cool slightly---cool enough to touch comfortably
   
6. Chiffonade basil (role leaves and chop finely)
   
7. Blend chopped basil into cream cheese--approx. 1 1/2 tsp. of basil to 2 tbsp. of cream cheese or to taste --if you like a lot of basil--add more
   
8. Place a heaping tablespoon or more of basil cream cheese mixture onto upper end of breast and roll breast securing with tooth pick.
   
9. Place breast in 350 degree oven untill filling is warm and starting to ooze.
   






Final Comments


NOTE: If your chicken breasts are thick make a large pocket before sauteeing breast and fill pocket with mixture after sauteeing and cooling.

NOTE: It is more difficult to roll cooked breasts than raw breasts but this recipe requires the meat be cooked before since cream cheese would not tolerate the cooking time--Pounding the breasts thin makes the rolling much easier.

NOTE: If you don't have a meat mallot some cooks use a heavy frying pan and I use a heavy rubber mallot. Always have the meat between sheets of plastic wrap or parchment paper.