View source for Chicken Roulades filled with Gruyere and Parsley

==Method==

*Salt and pepper both sides of the chicken. Pick a side and spoon out maybe 1 Tb or so of the mixture on top.
[[image:theworkhorse_chicken_roulades_2.jpg]]

*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. *
[[image:theworkhorse_chicken_roulades_3.jpg]]
[[image:theworkhorse_chicken_roulades_4.jpg]]

*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)
[[image:theworkhorse_chicken_roulades_5.jpg]]

*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.
[[image:theworkhorse_chicken_roulades_6.jpg]]
[[image:theworkhorse_chicken_roulades_7.jpg]]
[[image:theworkhorse_chicken_roulades_8.jpg]]

*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.
[[image:theworkhorse_chicken_roulades_9.jpg]]

*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.

[[Category:theworkhorse's Recipes]]
[[category:Dinner]][[category:Main Course]][[Category:Chicken]][[category:Cheese]]