I am always looking for different ways to cook chicken breasts as they’re easy to cook and get to the table quickly. After a harried day at work recently, I was perusing Foodily.com and saw a recipe for walnut-stuffed chicken roulades. I knew my kids wouldn’t go for the walnuts but, working with what I already had on hand in my fridge, I substituted criminis for shiitake and used goat cheese for a bit of tang. The end result was great and got me thinking that it has been quite a while since I’ve seen a roulade on a restaurant menu. Perhaps they are a bit old school, but my family sure enjoyed them.
Requests • Shirley Olsen would like the recipe for wor wonton soup that is served at David’s Kitchen.
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Chicken roulades with mushrooms and goat cheese
Serve with whatever seasonal vegetables you have on hand, such as steamed broccoli, asparagus or spinach.
2 tablespoons butter
1/2 yellow onion, chopped
2 cups chopped crimini mushrooms
2 tablespoons chopped fresh flat-leaf parsley
Salt and freshly ground pepper
3 boneless, skinless chicken breast halves
Olive oil for frying
3 ounces cold goat cheese, cut into 3 pieces
Kitchen twine
Cooked steamed rice, warm
In a medium frying pan over medium-high heat, melt the butter. Add the onion and cook until translucent, about 5 minutes. Add the mushrooms and cook until they have released their liquid and have reduced in size, 8-10 minutes. Add the parsley, season to taste with salt and pepper and stir to combine. Set aside to cool.
Meanwhile, butterfly a chicken breast half by cutting parallel to a work surface and stopping about three-fourths of the way through the breast. Repeat with the remaining breast halves.
Place a piece of plastic wrap over the chicken breast half. With a meat mallet, pound the chicken flat until a uniform 1/2 inch thick. Repeat with the remaining breast halves. Discard the plastic wrap. Season liberally with salt and pepper.
Break up 1 piece of goat cheese and place along the center of 1 pounded chicken breast half. Spoon 1⁄3 of the mushroom mixture on top of the goat cheese. Repeat with the remaining chicken breast halves.
Firmly roll up each piece of chicken and place seam-side down on the work surface. Using kitchen twine, truss the roll until it is secure. Repeat with remaining chicken.
In a clean medium frying pan over medium-high heat, warm 2 tablespoons olive oil. Add the chicken roulades, seam-side down, and cook until the first side is browned, about 6 minutes. Turn a quarter turn and let brown, about 6 minutes. Repeat until each side has browned and the roulades have cooked a total of about 25 minutes. Test for doneness with an instant-read thermometer; it should be around 159 degrees. Transfer to a plate and let rest 8-10 minutes. Slice into medallions and serve with rice.
Makes » 4 servings
Source: Lesli J. Neilson
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Other stuffing suggestions
» Capers, preserved lemons, ripe olives
» Chorizo, almonds, Manchego cheese
» Spinach, sun-dried tomatoes, pistachios
Sources » Foodily.com, Cooking Light, Food Network, Prevention
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Bob McCune is asking for a "tried and true" kimchee recipe, perhaps from It’s Tofu.
Tina Honsvick is hoping to get the recipe for the fluffy breadsticks from Gabor Brothers Main Street Grill in Layton. They are sprinkled with garlic butter and parmesan cheese.
Jeff Richman is looking for the chile verde recipe from the Fiesta Mexicana in Ogden.
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