Gruyere And Chicken Roulade Recipes

Steps:

• Preheat the oven to 350 degrees F.
• With a meat mallet, pound chicken breast halves until thin. Put each half on a large piece of plastic wrap and season chicken with salt and pepper, to taste.
• In a saute pan over medium heat, heat 1 tablespoon oil and saute the vegetables until tender. Divide the vegetables in half and arrange in center of each chicken breast. Roll each chicken into a log and wrap tightly in the plastic wrap. Tie the ends of the wrap into a knot. Cover the bottom of a shallow baking dish with water and add the chicken. Bake until cooked through, about 20 to 30 minutes.
• Meanwhile, heat a large saute pan over medium-high heat, add the remaining 1/2 cup of olive oil. When the oil is hot add the potatoes and fry until golden brown. Remove from the oil to paper towels to drain. Season with salt and pepper, to taste.
• Remove the chicken from the oven to a cutting board. Discard the plastic wrap and slice. Arrange the potatoes on serving plates and top with the chicken.

Steps:

• Preheat oven to 350°F.
• Slice 3/4 of the way horizontally through chicken breasts, cutting through the rounded edge; open out, cover with plastic wrap and beat with a rolling pin to flatten.
• Cover each filet with a slice of ham, then a slice of Gruyere.
• Set aside one tablespoon chives; sprinkle rest over cheese.
• Roll up chicken; secure with a wooden toothpick or string.
• In an ovenproof pan, heat oil; cook chicken rolls gently, turning occasionally, until sealed.
• Pour off excess oil.
• Add garlic, wine and seasoning to pan, cover and cook in the oven for 25-30 minutes, until tender.
• Place roulades on a dish, remove toothpick or string and keep warm.
• Put pan and remaining contents on high heat and boil rapidly to reduce slightly; add Devon Cream and remaining chives and heat through.
• Cut each chicken roulade into half inch slices and arrange them overlapping on four warmed dinner plates.
• Pour over the sauce and serve immediately, with a selection of baby vegetables.

Steps:

• Preheat the oven to 350 degrees F.
• Place the bacon in a single layer on a slotted pan set over a baking sheet and cook three-quarters of the way through. Remove and set aside. When cool enough to handle, roughly chop the bacon.
• Sprinkle the pounded out chicken breasts on both sides with salt and pepper, and spread on one side with the mustard. Place some chopped bacon, pickles, parsley and egg on top of each breast, roll tightly, and then tie in a couple places with butcher's twine to secure.
• Place a large ovenproof skillet over medium-high heat and add the olive oil. Add the rouladen to the pan and brown on all sides. Transfer the skillet to the oven and roast until the rouladen reach an internal temperature of 165 degrees F, about 20 minutes. Transfer to a plate or platter and cover loosely with foil.
• Place the skillet back on the stove over medium heat and add the butter, garlic, shallot and tomato paste; cook for a minute or two. Add the wine, stock and some more parsley and bring to a boil. Season to taste. Pour the sauce over the chicken to serve.

Steps:

• Preheat oven to 400°F Butterfly each chicken breast with a sharp knife; press open like a book.
• Season both sides with poultry seasoning and pepper and pound 1/4-inch thick between 2 sheets of plastic wrap with a meat mallet. Remove plastic wrap.
• Place equal amounts of prosciutto, cheese and mushrooms on each chicken breast; press down on cheese to compress.
• Starting from the long side, roll up chicken tightly, then roll each in a piece of parchment paper. Twist edges of parchment to seal chicken inside.
• Place seam-side down on a baking sheet; bake for 30 minutes.
• While chicken is cooking, prepare sauce by melting 4 tablespoons butter in a medium saucepan. Stir in flour and cook over medium heat for about 2 minutes. Slowly whisk in chicken broth until smooth. Simmer mixture until reduced by half, stirring occasionally; remove from heat.
• Grind porcini mushrooms in a blender or food processor until they form a fine powder. Set aside 1/4 cup; save remaining for another use. Whisk 1/4 cup mushrooms, sherry, sour cream and remaining 2 tablespoons butter into sauce; simmer over low heat for a few minutes more. Season to taste with salt and pepper.
• Remove chicken from parchment and slice 1/2-inch thick. Arrange on 4 serving plates and drizzle with some of the sauce. Serve remaining sauce on the side.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt, pepper, parsley, and dill. Rinse chicken breasts, and pat dry. Dredge chicken in the flour mixture.
• In a large skillet, heat 2 tablespoons of the butter over medium-high heat. Place chicken into the hot buttered skillet, and fry until brown on both sides. Transfer chicken breasts to a 1 quart glass baking dish. Add remaining butter to skillet, and fry the mushrooms and onion until wilted and lightly browned. Stir in the white wine, and reduce heat to medium. Simmer for 3 minutes to blend flavors. Pour the mushroom mixture over the chicken in the dish.
• Cover dish, and bake for 20 minutes in the preheated oven. After 20 minutes, remove cover, and sprinkle with shredded cheese. Continue baking for 10 more minutes, or until cheese is lightly browned and bubbly.