Making chicken roulade is so satisfying, because you get to pound the heck out of something. If it's "one of those days", and you're ready to freak out on everyone and everything, make this. Take it out on the chicken, and you're actually REWARDED. It's great.
Usually some type of sauce goes over the roulade, like a hollandaise. Hollandaise is delicious but requires time and work- it's constant whisking. Not anything you can walk away from. So I didn't make it. I'm including the recipe though.
Ingredients
Roulade
4 chicken breasts
1 pack frozen spinach
1 pack sliced mushrooms
salt
Italian seasoning (Penzeys is amazing)
Olive oil
1 tablespoon mayonnaise
Hollandaise
4 egg yolks
1 tablespoon lemon juice
1/2 cup melted butter
Pinch of salt
Directions
Preheat oven to 375 º
Place chicken breasts on cutting board and cover with parchment paper. Pound the chicken breasts flat. You want them flattish, but not pulverized! You can use a meat mallet or your fist, just be careful you don't get carried away.
In a large saucepan, place your frozen spinach on med high heat. Flip spinach occasionally and scrape to break it up. When spinach is mostly thawed out, add the mushrooms. Use a chopper to chop the mushrooms into smaller pieces. (You could do this before putting them in the pan, but I do it while they're cooking. Softer mushrooms makes it a little easier. )
Add a pinch of salt and a pinch of seasoning to pan. Cook until mushrooms begin to brown and liquid has mostly evaporated. Take off heat.
Add tablespoon of mayonnaise to spinach and mushrooms and stir.
Layer the spinach/ mushroom mix over a chicken breast. Roll the chicken breast up from the short side. Place seam side down on a baking tray.
Repeat with other chicken breasts. Brush tops with olive oil and sprinkle with salt.
Bake for 35 minutes.
Slice the rolls into pieces about 3/4 inch thick.
NOTE: I always have extra chicken pieces after pounding. I throw them in the veggie saucepan after the roulades go in the oven and make "nuggets". Just in case a kid won't eat the roulade- they definitely will eat a nugget.
For the Hollandaise
In a stainless steel bowl, whisk the egg yolks and lemon juice together until yolks are doubled in volume. Using the double boiler method (Bowl goes over a small saucepan of boiling water. Water should not touch the bowl!) continue whisking eggs and slowly add melted butter. Keep on whisking until sauce has thickened. WATCH CAREFULLY, if the eggs get too hot, they will scramble. Take off heat, whisk in salt. Serve warm.
DID THEY EAT IT? ❤️❤️❤️❤️❤️
Winner winner, chicken dinner! All 5 ate the roulade. The younger 3 also ate the nuggets. The nine year old calls it "chicken sushi". Since my kids are highly suspicious of sauce, it's probably a good thing I left the hollandaise out.
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