Saturday, August 16, 2014

Italian Chicken Roulade

It's a great time to cook inside when the temperature and humidity are both extremely high.  One of my weekly meat purchases is normally some natural chicken breasts so this is how I added flavor to them.






Italian Chicken Roulade

2 boneless chicken breasts
1/4 tsp oregano
2 tbsp Pecorino Romano cheese, freshly grated
Sea salt and freshly ground pepper

Pound out the chicken breasts to they are an even thickness and about 1/4" thick.  Place on a large square of plastic wrap.  Season the breasts with the oregano, salt, pepper and cheese.  Using the plastic wrap, tightly roll up the chicken from the small end (lengthwise).  Twist the ends of the wrap to firmly seal and place in the refrigerator for 4 hours so they hold their shape.  

After 4 hours ~

Have 2 flat bowls for -

1 beaten egg in one and in the other ~

1/4 cup breadcrumbs
1/4 cup flour
1 tsp parsley
1 tbsp Parmesan, freshly grated
1/2 tsp sea salt
1/4 tsp freshly ground pepper

Brown the chicken, seam side first, in a medium frying pan (if you can move it directly into the oven, you'll have one less pan to wash).  When all sides are browm, put into a 350° oven and bake until the internal temperature reaches 165°.