Chicken Roulades filled with Gruyere and Parsley
This year's been a good year in terms of food creativity for theworkhorse. I've been doing a whole lot more of cooking by the seat of my pants (meaning without a recipe) and I've been pretty pleased with the results, especially when it's a simple recipe such as this one.
Chicken roulades filled with gruyere and parsley.
- Two boneless chicken breasts thinly sliced, and pounded even thinner
- 1/4 cup of minced parsley
- 1/4 cup of gruyere cheese
- one egg
- plain bread crumbs
- salt and pepper
- oil for frying
- Salt and pepper both sides of the chicken. Pick a side and spoon out maybe 1 Tb or so of the mixture on top.
- Roll up your chicken and secure with toothpicks. You can trim off some of the toothpick overhang, but don't trim too much or you'll have trouble pulling them out later. *
- Beat up the egg with some salt and pepper. Dip in egg mixture first, then breading. (yes, I know I'm going right to left, somehow when I bread things, this always happens)
- Set your nonstick pan to medium high heat and heat up 1 Tb of oil. Fry roulades on first side about 2 minutes. Then turn heat down to medium and continue to cook other 2 sides for the same amount of time each side. Add more oil as you need to.
- Put in 400 degree oven for 7-10 minutes depending on sizes of rolls. Let rest 5 minutes afterwards before removing toothpicks and cutting into medallions.
- You can make the roulades up to this point and stow in fridge for a bit before your guests arrive. I wouldn't leave them in like this for more than overnight. I actually prefer a half hour chilling time to give your roulades time to firm up before frying anyway.