Here's the recipe that we all love so - the review (right now) is right below here - June something critique!)
Chicken Parmesan Roulades
(Cuisine at home, June 2006, Issue 57, p. 21)
Makes: 8 Roulades Total Time: About 11/2 hours Rating: Intermediate
For the Roulades—
Prepare and Roll with:
4 boneless, skinless, chicken breast halves (6 oz. each)
Salt and pepper
8 oz. fresh mozzarella, cut into eight 2"-long pieces
Combine; Dredge and Brown in:
1 cup panko bread crumbs
1 T. minced fresh parsley
1/4 cup all-purpose flour
1 egg, beaten
1/2 cup olive oil
For the Sauce—
Saute in 2 T. Olive Oil; Add:
1 cup onion, chopped
1/2 t. red pepper flakes
3 cups cherry tomatoes, pulsed in a food processor
1/4 cup chopped fresh basil
Salt to taste
Serve with:
1/2 cup Parmesan, shredded
Preheat oven to 400°; coat a baking sheet with nonstick spray and set a cooling rack on top. Put the baking sheet in the oven.
Prepare chicken by first trimming off and discarding 1" 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. Pound the meat between plastic wrap to an even thickness of about 1/8". Try not to create any holes or tears. Arrange the filling in the center of the chicken, leaving a 1" margin of meat around it. Wrap the bottom edge over the filling. Make sure the cheese is covered, then fold in the two sides to close. Roll to the end of the cutlet—the meat will stick to itself and seal the roll naturally. Place roulade seam-side down on a plate and season.
Combine panko and parsley. Dredge roulades in flour, then dip into the egg and coat with crumbs. Heat oil in a saute 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 T. oil in the pan and return the skillet to medium-high heat.
Saute onion 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.
Serve roulades with sauce on top, and sprinkle with Parmesan.
Chicken Parmesan Roulades
(Cuisine at home, June 2006, Issue 57, p. 21)
Makes: 8 Roulades Total Time: About 11/2 hours Rating: Intermediate
For the Roulades—
Prepare and Roll with:
4 boneless, skinless, chicken breast halves (6 oz. each)
Salt and pepper
8 oz. fresh mozzarella, cut into eight 2"-long pieces
Combine; Dredge and Brown in:
1 cup panko bread crumbs
1 T. minced fresh parsley
1/4 cup all-purpose flour
1 egg, beaten
1/2 cup olive oil
For the Sauce—
Saute in 2 T. Olive Oil; Add:
1 cup onion, chopped
1/2 t. red pepper flakes
3 cups cherry tomatoes, pulsed in a food processor
1/4 cup chopped fresh basil
Salt to taste
Serve with:
1/2 cup Parmesan, shredded
Preheat oven to 400°; coat a baking sheet with nonstick spray and set a cooling rack on top. Put the baking sheet in the oven.
Prepare chicken by first trimming off and discarding 1" 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. Pound the meat between plastic wrap to an even thickness of about 1/8". Try not to create any holes or tears. Arrange the filling in the center of the chicken, leaving a 1" margin of meat around it. Wrap the bottom edge over the filling. Make sure the cheese is covered, then fold in the two sides to close. Roll to the end of the cutlet—the meat will stick to itself and seal the roll naturally. Place roulade seam-side down on a plate and season.
Combine panko and parsley. Dredge roulades in flour, then dip into the egg and coat with crumbs. Heat oil in a saute 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 T. oil in the pan and return the skillet to medium-high heat.
Saute onion 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.
Serve roulades with sauce on top, and sprinkle with Parmesan.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
