~ Roulade in French means "roll" and Roulades can be made of all different kinds of meats. Recently on the Food Network's Superchef Battle, Chef Comerford (White House cook) and Chef Flay competed against Chef Lagasse and Chef Batali. The secret ingredient? Whitehouse garden vegetables! In the Food Network Battle of the century () , Chef Lagasse made a Roulade with turkey! Chef Comerford and Bobby Flay won though. W.o.o.t!
I gave Chicken Roulade a try and it came out alright. The splitting and rolling part are hard, but I did benefit from the purchase of a hammer for this recipe. A kitchen hammer is used as a meat tenderizer and has little spikes on one of the flat ends. I split the chicken breast halves, made quite a racket tenderizing them with my new kitchen hammer, prepared the filling, rolled them up and cooked them. It's really important to keep the filling in the Roulade very flat so you'll be able to roll it up like a sleeping bag instead of making it look like a jumbo hot dog in a too-small bun.
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Luckily, that was accomplished but at the start, I began with one huge chicken breast and three small. Remember, when you're shopping, get the same sized chicken breasts or else it'll look like you have a mother hen and three chicks sitting there on your plate! Bad.
So when rolling there are two ways you can pin these bad boys:
1. With toothpicks like this:
Or
2. With string like this:
I tried the toothpicks, but some of them required the jaws of life to remove because they really baked into the chicken. In the end, this is what mine turned out to look like:
For the first run, it resembled somewhat of a rolled look, but it could use some work.
Yes, Rosie the Riveter, we can do it! So I tried them again tonight and second time is a charm! No picture because we already put ourselves around those bad boys tonight.
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