Difference between revisions of "Chicken Roulades filled with Gruyere and Parsley"
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| − | [[Category:Recipes | + | __FORCETOC__ |
| − | + | Submitted by [[:Category:theworkhorse's Recipes|theworkhorse]] Uploaded by [[:User:Schpyder|Schpyder]] | |
| + | |||
| + | 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. | ||
| + | |||
| + | ==Ingredients== | ||
| + | |||
| + | Chicken roulades filled with gruyere and parsley. | ||
| + | *Ingredients: | ||
| + | *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 | ||
| + | [[image:theworkhorse_chicken_roulades_1.jpg]] | ||
| + | |||
| + | ==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:Chicken]] | ||
Revision as of 00:54, 19 June 2006
Submitted by theworkhorse Uploaded by Schpyder
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.
Contents
Ingredients
Chicken roulades filled with gruyere and parsley.
- Ingredients:
- 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
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.
- 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.
