Wednesday, June 26, 2013

Chicken Roulade (Rachael Ray cheater recipe)

I LOVE chicken braciole! Braciole is Italian and in Itay its pretty much bits of beef slices cooked in its own juice, wine or tomato sauce. However Italians in America have remade it as stuffed roulade (in this case chicken). Roulade is French and means 'to roll' eg roll a bit of meat around cheese and other things. And since I suppose New York, Boston, Philadelphia has a lot of european communities like Italian and French it can't be too surprising that there grew to be some conglomeration of their national foods. If you click on the link for Rachael Ray's recipe recipe you'll see why  its part French roulade and which part is Italian braciole.

This is my go to meal if I want to impress anyone who comes over for dinner since when you cut it up it looks fantastic and tastes fantastic. Its a bit fiddly and you have to not mind getting stuff on your hands and fingers and playing with raw chicken and if you're going to crumb the chicken that makes even more dishes to do later but its worth it! My typical go to roulade is spinach, garlic and cheese stuffed chicken that has been coated multiple times in corn flour, egg and bread crumbs then fried in a pan then baked in a medium heat oven for 20 minutes. There are so many great roulade combinations on the net, I encourage you to try different kinds like these -

Again, this is a recipe from Rachael Ray, I did not think this up myself (wish I did its that good!). For the full recipe click HERE. Because I was feeling lazy I just wanted the roulade and not the added braciole bit of cooking the meat in sauce and wine so here is the shortened version of the recipe:

1/2 cup hot water
Handful golden raisins
1/4 cup pine nuts
1 cup flat-leaf parsley
1 tablespoon lemon zest
2 cloves garlic, finely chopped
1 cup of bread crumbs
1/2 cup grated mozzarella cheese
4 pieces boneless, skinless chicken breast
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil

Preheat oven to 180 degrees C.
Pour very hot tap water into a small bowl. Add raisins and plump 5 minutes.
Lightly toast nuts in a small fry over medium low heat. Keep a close eye on the pine nuts and keep them moving in the pan or else they will burn. Once done, turn off heat and remove pan from element and allow to cool a bit.
Drain raisins. Place raisins, nuts, parsley, lemon zest, garlic, bread crumbs and cheese into processor and pulse into a stuffing.
Butterfly the chicken open by cutting into and across the breast but not all the way through. Place it in a plastic bag or between two sheets of baking paper. Pound out the cutlets with a meat tenderiser or rolling pin and season the chicken with salt and pepper. Fill the breasts with stuffing, roll and secure with toothpicks.
Heat the olive oil and butter in a large fry pan over medium-high heat. Brown the chicken all over for 7 to 8 minutes, remove and place in a lightly greased baking dish and put in the oven for 20 minutes
I served this chicken with some new baby potatoes and a salad made of celery, cherry tomatoes, cucumber and sliced green onion with creamy poppyseed dressing. YUM!


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