Chicken Parmesan Roulades - Printable Version +- Cuisine at home Forums (https://www.forums.cuisineathome.com) +-- Thread: Chicken Parmesan Roulades (/showthread.php?tid=33991)

Chicken Parmesan Roulades - bjcotton - 06-06-2007 One of the dinners we prepared [the only one that received a 10 across the board] was Chicken Parmesan Rouladed with Tomato Concasse and I think it was Caesar Salad. I personally wasn't impressed with the salad, but the Tomato Concasse and the Chicken Roulades were superb. Here's the chicken recipe: * Exported from MasterCook * Chicken Parmesan Roulades Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the Roulades Halve; Prepare and Roll with 4 6 oz boneless, skinless chicken breast halves salt and freshly ground black pepper 8 ounces fresh mozzarella -- cut in eight 2" long Combine; Dredge and Brown in 1 cup Panko bread crumbs 1 tablespoon minced fresh parsley 1/4 cup all-purpose flour 1 large egg -- beaten 1/2 cup olive oil For the Sauce -- Saute in 2 tablespoons olive oil -- ADD 1 cup onions -- chopped 1/2 teaspoon red pepper flakes 3 cups cherry tomatoes, pulsed in food processor 1/4 cup chopped fresh basil salt -- to taste 1 Serve with Caesar Salad, makes 10 cups Mash together 1 1/2 teaspoons garlic -- minced 1/4 teaspoon kosher salt Whisk in 1/4 cup Parmesan cheese -- grated 2 tablespoons fresh lemon juice 1 tablespoon mayonnaise 1 teaspoon anchovy paste 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce 1/2 teaspoon black pepper 1/4 cup olive oil Toss with 10 cups romaine lettuce -- chopped Trim off and discard 1 inch of the tail end of the breast--it's too narrow to pound out. With the knife blade parallel to the cutting board, horizontally slice each breast in half lengthwise. Season, and roll each with a piece of mozzarella inside. If the cheese pieces are too big, the chicken won't enclose it properly. Preheat oven to 400°F; coat a baking sheet with nonstick spray and set a cooling rack on top. Put the baking sheet in the oven. Combine panko and parsley. Dredge roulades in flour, then dip into egg and coat with crumbs. Dredging the roulades in flour and dipping in egg help the crumbs stick. The minced parsley adds a little flavor and color. Heat oil in a sauté pan over medium-high; add roulades and brown on all sides, 4-5 minutes. Remove roulades from the pan, transfer to the baking sheet in the oven, and roast 10 minutes. Pour off all but 2 Tbs oil in the pan and return the skillet to medium-high heat. Sauté onions and pepper flakes for the sauce until onions are soft, 2-3 minutes. Stir in tomatoes and cook until slightly thickened, 8-10 minutes; season with basil and salt. To serve, place roulade on top of Caesar salad, spoon tomatoe sauce on top, and sprinkle with Parmesan. Caesar Salad: Mash garlic and salt together with the flat side of a knife blade until it forms a paste. The coarse grains of kosher salt help break the garlic down to a paste. Be sure to work on a stady cutting board. Whisk remaining ingredients together with the garlic paste until combined. Toss the romain with the dressing just before serving. Source: "CuisineAtHome, Jun '06" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato Concasse-Weeknight Menus Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Fruits-Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tbs olive oil 1 Tb garlic -- minced 1 tsp red pepper flakes 1 can diced tomatoes (28 oz) salt to taste Saute garlic and pepper flakes in oil in a saucepan over medium-high heat for 1 minute. Add tomatoes and simmer 10 minutes to evaporate some of the liquid. Season with salt. Re: Chicken Parmesan Roulades - vannin - 06-06-2007 Thanks Billy, I think this was pre me. Printed. Re: Chicken Parmesan Roulades - HomeCulinarian - 06-06-2007 I'll have to give this one a try! Thanx for suggesting it. Re: Chicken Parmesan Roulades - Mare749 - 06-06-2007 Thanks Billy, this was going to be my next request, but you must have been reading my mind. Maryann Re: Chicken Parmesan Roulades - bjcotton - 06-06-2007 Have you made it before Maryann? It's really nice. I think this time I'm going to pound out the chicken breast instead of cutting a pocket in it. I think it'll be easier, kind of like Chicken Kiev. Re: Chicken Parmesan Roulades - Mare749 - 06-07-2007 No, I have never made this particular dish, but was curious about the recipe because it's been mentioned a few times before. I think the dinner party/review was before I joined the forum. You mention pounding out the chicken breast instead of making a pocket. Wouldn't it be easier to do both, butterfly it, then pound it out? I would think it would give you more surface area to roll. Maryann Re: Chicken Parmesan Roulades - cjs - 06-07-2007 You made a pocket, Billy??? It didn't call for one - Maryanne, I found how the directions were written to work fine - half it horizontally and just pound slightly. We thot the salad was just wonderful and this is one of those dishes you want to get a little bit of every flavor in each taste!!! You're right Billy, it is time to make this again!! Re: Chicken Parmesan Roulades - esgunn - 06-07-2007 I made it not too long ago - again. We LOVE it! Salad, chicken and tomato! It is so good. Erin Re: Chicken Parmesan Roulades - bjcotton - 06-07-2007 Maybe that was a different recipe...CRS ya know. I fed this one to Jack and Florence, the truck farmers, and they gave it a ten also. It was a wonderful meal. I just reread the recipe, I remember now cutting them in half Well, geez, I can't remember everything! Re: Chicken Parmesan Roulades - cjs - 06-07-2007 that's o.k., billy boy, go back to bed...