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Moms View Message Board: Cooking and Recipe Discussion: Poultry : Chicken Roulades
8 medium skinless, boneless chicken-breast halves (2 pounds) 1/2 teaspoon salt 1/2 teaspoon coarsely ground black pepper 1 bunch fresh sage 8 thin slices prosciutto (about 3 ounces) 4 ounces part-skim mozzarella cheese, thinly sliced 1 tablespoon olive oil 1. Place 4 chicken-breast halves between 2 sheets plastic wrap and pound with meat mallet or rolling pin to 1/4-inch thickness. Repeat with remaining chicken breasts. Sprinkle chicken with salt and pepper. 2. Place 2 medium sage leaves, 1 slice prosciutto, and 1/8 of the sliced cheese on each breast half. Starting from a long side, roll each breast half jelly-roll fashion; secure with toothpicks. 3. In nonstick 12-inch skillet, heat olive oil over medium-high heat until hot. Add chicken roulades and cook until chicken is browned on all sides, about 10 minutes. Reduce heat to medium; cover and cook until chicken loses its pink color throughout, 10 to 12 minutes longer. Transfer roulades to plate. 4. Add 2/3 cup water to skillet, stirring to loosen brown bits; heat to boiling over medium heat. Reduce heat to low; simmer 1 minute. 5. To serve, remove and discard toothpicks from roulades. Slice roulades into 1/2-inch slices. Arrange sliced roulades on platter; garnish with remaining sage sprigs. Serve with sauce from skillet.
I could do this... Doesn't look too hard... Sounds great...
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