Chicken Roulades

I’ve been feeling under the weather so I’ve been trying to eat a lot of veggies.  Luckily, I’ve been obsessed with frozen vegetables lately unlike I ever have before in my life.   It’s pretty common for me to have boxes of frozen spinach in my freezer because I throw it in everything – eggs, pasta, on pizza, and in smoothies.  I also typically have all kinds of chicken in my freezer since I take advantage of when it’s on sale at the store so rather than making plain old chicken and vegetables, I wanted to see what else I could do.  I was thrilled to come across this Chicken Roulades recipe I had tucked away.

Thin slices of chicken are rolled with a spinach-Gruyère cheese mixture, cooked until golden brown and topped with an easy broth-based sauce tanged up with fresh lemon juice and lemon peel. I used smoked Gruyère cheese which gave this dish a whole other layer of flavor but you could easily use any of your favorite cheese.  I love buying thin chicken cutlets in the store and keeping them on hand specifically for recipes like this because I’m not a big fan of pounding chicken until it’s thin.  With the thinning already being done for me, it also speeds up my whole cooking process which is just what I need when I’m not feeling good.  This dish is just what the doctor ordered.

If you like this, also check out Spinach and Tomato Stuffed Chicken Roulade.

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In small bowl, combine Gruyère, mayonnaise, garlic, 1 teaspoon  mustard, and 1/4 teaspoon pepper.

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On each piece chicken, spread 1 heaping tablespoon spinach up to 3/4  inch from edges. Place 2 teaspoons cheese mixture on spinach at one short end,  in a strip, 1 inch from edges. Roll up, starting at end with cheese. Secure with  toothpicks to enclose filling.

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Heat oil in 12-inch skillet on medium-high; add chicken. Cook 5 to 8  minutes or until browned, turning occasionally. Reduce heat to medium; add 1 tablespoon water. Cover; cook 5 minutes or until chicken is cooked through (165  degrees F), turning over once. Transfer to plate and cover with foil.

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Into same skillet on medium-high, stir chicken broth, lemon juice,  remaining 1 teaspoon mustard, and 1/4 teaspoon salt. Cook 4 minutes or until  sauce thickens slightly. Stir in lemon peel.

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Remove toothpicks from chicken and slice.

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Additions:  None

Omissions:  None

Substitutions:

  • Smoked Gruyère

Overall Rating: Love It

Source: Good Housekeeping magazine

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