View cart background image
0
items
Get Timely and Delicious Recipe Updates
 
Cooking.com Shopping Ideas For You

Chicken Rouladen

Source: Cooking at a Glance - Chicken
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  20 Minutes
Total Time:  45 Minutes
  Makes 4 servings
If you have only enjoyed rouladen prepared with red meat, this version, made with flattened boneless, skinless chicken breasts will be a pleasant, lighter alternative. Cheese-lovers can add a thin slice of provolone or Swiss over the ham before topping with the roasted red pepper.
RECIPE INGREDIENTS
4 boneless, skinless chicken breast halves (1 pound total)
4 teaspoons honey mustard or Dijon-style mustard
4 slices thinly sliced fully cooked ham (1 1/2 ounces total)
One 7 1/4-ounce jar roasted red peppers, drained
1 tablespoon cooking oil
1/2 cup chicken broth
1/2 cup dry white wine
2 tablespoons tomato paste
1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
2 teaspoons cornstarch
1 tablespoon water
Other necessary recipes:
Chicken Broth
Chicken Rouladen Recipe at Cooking.com
DIRECTIONS
Rinse chicken; pat dry. Place each breast half between 2 pieces of plastic wrap. Working from the center to the edges, pound chicken lightly with the flat side of a meat mallet to a 1/4-inch thickness. Remove plastic wrap.


Spread each of the chicken breast halves with 1 teaspoon of the mustard. Place a slice of ham on each breast, then a roasted red pepper half. Fold in long sides of chicken and roll up jelly-roll style. Secure with wooden toothpicks.


In a large, heavy skillet brown the chicken rolls in hot oil on all sides over medium heat. Add chicken broth and wine. Bring to boiling; reduce heat. Cover and simmer for 25-30 minutes, or till chicken is tender and no pink remains. Remove chicken from skillet; keep warm.


Stir tomato paste and basil into skillet. Stir together cornstarch and water; stir into skillet. Cook and stir till thickened and bubbly. Cook and stir for 1-2 minutes more.


To slice rouland, remove the cooked chicken rolls to a cutting board and cut across into spirals. Arrange the slices decoratively on a plate and drizzle with pan sauce. Egg noodles and steamed vegetables complete the meal.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 379
Fat. Total: 9g
Fiber: 1g
Carbohydrates, Total: 8g
Sodium: 687mg
% Cal. from Fat: 21%
Cholesterol: 144mg
Protein: 59g
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.