This roulade, which by the way is just another word for a roll, is devilishly good.
There are countless variations of chicken roulades, in fact. They can be stuffed with basically anything you can imagine. Well, not anything maybe (chocolate chicken roulade might be a little too funky, I guess), but still there are many ingredients that just work perfectly in that lovely rolled up wonder.
Spinach, bacon, cheese, sun-dried tomatoes, shallots – these are just some of the ideas, and the list goes on.
What I love about chicken roulades is how cute they look. This is one of those dinners that will elicit a lot of oohs and wows.
And you know what?
They really are easy to make!
Here’s what we need.
1. First, preheat the oven to 400 °F (200 °C).
2. Place the chicken breast into a Ziploc bag (or between two sheets of plastic wrap).
3. Beat the chicken breast with a meat mallet until about 1/8 inch (3 mm) thin.
This is the ham I had on hand.
It’s beyond yummy!
4. Place two slices of ham lengthwise along middle of the breast.
5. Then place two thin slices of the cheese over the ham.
I use Edam cheese in this recipe. You can, of course, use any kind you like.
Blue cheese.
My true love.
6. Now divide the blue cheese into three equal parts and arrange one third crosswise at the near end of the breast.
We are starting to create the center of our roulade here.
These are red peppers.
I had some pickled ones in my fridge.
Yum!
7. If you are using fresh red pepper then place two thin slices over the blue cheese.
8. And two green pepper slices over the red ones.
9. Roll the chicken roulade from one end to form a cylinder, securing the seam with a couple of toothpicks.
10. Secure the ends as well.
We definitely want to keep those flavorful juices inside.
11. Repeat the process for each of the two remaining chicken breasts.
12. Brush a baking pan with some olive oil and place the roulades inside, the seam side down.
(Tip: You can sear the rolls in a hot oiled pan before putting them into the baking pan – about 2 minutes from each side. That will help keep the juice inside the roll while baking.)
13. In a small bowl, mix the olive oil with salt.
14. And brush the roulades with the oil mixture.
15. Place in the oven and bake (at 400 °F – 200 °C) for 30 minutes.
There will be a little juice in the pan when your remove the roulades from the oven.
Keep it please, it’s precious.
16. Remove the roulades from the pan and let them rest for 5 minutes before doing anything else.
17. Then remove the toothpicks and slice the roulades crosswise into 1/2 inch (1 1/2 cm) rounds.
Then sit down for awhile and feast your eyes on that cute structure you’ve just created.
When serving these cuties, pour a little of that precious and flavorful sauce from the pan over them. That will make them even more moist and delicious.
You can serve these roulades warm with toasts.
Or, to create a more satisfying dish, serve them with mashed potatoes.
And most importantly, ENJOY, dear friends!
(This recipe takes about 1 hour to prepare and makes 3 servings.)
When I was a kid my Mom used to make wonderful sweet treats for me and my sister.
One of the desserts she used to prepare most often was this strawberry roulade. I guess she liked to make it because it is amazingly simple and easy.
Hm, who doesn’t like that?
As I’m spending time here in my Mom’s house these day, it’s no surprise there’s been a lot of remembering the old, sweet days of my childhood …which magically gave me the idea to prepare this delicious cake, since, to my surprise, I’ve never made it myself.
Oh, and was that a good idea…
These are the ingredients you need in case you want to prepare this delicious cake, too.
Which I highly recommend.
1. First, preheat the oven to 356 F (180 C).
2. Then, separate the eggs.
3. Now, play with the yolks a little.
Add 1 cup (115 grams) confectioner’s sugar to the bowl with the egg yolks.
4. Using your hand mixer, whisk the egg yolks and sugar until pale yellow and fluffy.
5. Add the flour and mix again shortly, just until incorporated.
6. Then, in a separate bowl, whisk the egg whites until firm (stiff peaks) and add them to the egg-yolk mixture.
Did you know that when you whisk egg whites there have to be no remains of egg yolk on your whisk attachment? Otherwise the whites wouldn’t just get firm. Trust me! Been there, done that…
7. Using a rubber spatula, gently fold the whites into the batter.
This is basically the main and most important trick about the sponge cakes – to have the batter as light and air-filled as you can manage.
And it’s definitely not difficult, no matter what they say.
8. I am using a 12 x 15 inch (30 x 38 cm) baking pan here. Just try to use something similar.
Line your baking pan with parchment paper, and (to stay on the safe side) spray it with some vegetable oil and flour it lightly.
9. Pour the batter into the pan.
10. And using an offset spatula or a knife, spread the batter evenly.
11. Bake for 17 minutes or until golden brown.
12. In the meantime, prepare a nice, welcoming home for your cake.
Place a clean dish towel on your working surface. Then put a piece of parchment paper over the towel and sprinkle it with a little of confectioner’s sugar.
13. Immediately upon removing the cake from the oven, invert it onto the towel and the paper you have prepared.
So now you have the dish towel and the paper underneath the cake and there’s also a piece of paper on top of the cake (the one it was baking with).
(Oh, how I’ll miss those crazily yellow eggs from my Grandma.)
14. Carefully, remove the top paper.
15. And, while still hot, roll it up.
This way we are making the sponge to get used to being rolled up. If we rolled it up when cooled it might break.
16. Let cool.
17. When cooled, unroll the sponge and spread with the preserves (or jam).
18. Then whip up the cream.
First, beat the cream until soft peaks form, then add 4 tablespoons (30 grams) sugar and continue beating until firm peaks form when the beater is raised.
19. Spread the cream over the preserves.
20. Reroll the cake.
21. And sprinkle with some more sugar if you wish to.
22. Slice the cake into even 0.6 inch (1.5 cm) pieces.
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Here’s what we need.
