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Chicken Parmesan Roulades for Laura - bjcotton - 02-02-2008
This was one of the first suppers I participated in. It was excellent:
* Exported from MasterCook *
Chicken Parmesan Roulades
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the Roulades
Halve; Prepare and Roll with
4 6 oz boneless, skinless chicken breast halves
salt and freshly ground black pepper
8 ounces fresh mozzarella -- cut in eight 2" long
Combine; Dredge and Brown in
1 cup Panko bread crumbs
1 tablespoon minced fresh parsley
1/4 cup all-purpose flour
1 large egg -- beaten
1/2 cup olive oil
For the Sauce -- Saute in
2 tablespoons olive oil -- ADD
1 cup onions -- chopped
1/2 teaspoon red pepper flakes
3 cups cherry tomatoes, pulsed in food processor
1/4 cup chopped fresh basil
salt -- to taste
1 Serve with Caesar Salad, makes 10 cups
Mash together
1 1/2 teaspoons garlic -- minced
1/4 teaspoon kosher salt
Whisk in
1/4 cup Parmesan cheese -- grated
2 tablespoons fresh lemon juice
1 tablespoon mayonnaise
1 teaspoon anchovy paste
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
1/4 cup olive oil
Toss with
10 cups romaine lettuce -- chopped
Trim off and discard 1 inch of the tail end of the breast--it's too narrow to pound out. With the knife blade parallel to the cutting board, horizontally slice each breast in half lengthwise. Season, and roll each with a piece of mozzarella inside. If the cheese pieces are too big, the chicken won't enclose it properly.
Preheat oven to 400°F; coat a baking sheet with nonstick spray and set a cooling rack on top. Put the baking sheet in the oven.
Combine panko and parsley. Dredge roulades in flour, then dip into egg and coat with crumbs. Dredging the roulades in flour and dipping in egg help the crumbs stick. The minced parsley adds a little flavor and color. Heat oil in a sauté pan over medium-high; add roulades and brown on all sides, 4-5 minutes. Remove roulades from the pan, transfer to the baking sheet in the oven, and roast 10 minutes. Pour off all but 2 Tbs oil in the pan and return the skillet to medium-high heat.
Sauté onions and pepper flakes for the sauce until onions are soft, 2-3 minutes. Stir in tomatoes and cook until slightly thickened, 8-10 minutes; season with basil and salt.
To serve, place roulade on top of Caesar salad, spoon tomatoe sauce on top, and sprinkle with Parmesan.
Caesar Salad: Mash garlic and salt together with the flat side of a knife blade until it forms a paste. The coarse grains of kosher salt help break the garlic down to a paste. Be sure to work on a stady cutting board. Whisk remaining ingredients together with the garlic paste until combined. Toss the romain with the dressing just before serving.
Source:
"CuisineAtHome, Jun '06"
Re: Chicken Parmesan Roulades for Laura - cjs - 02-02-2008
"spoon tomatoe sauce" - excuse me???????
This is so good!
Re: Chicken Parmesan Roulades for Laura - bjcotton - 02-02-2008
I forgot what the "tomato sauce" was called.
Re: Chicken Parmesan Roulades for Laura - cjs - 02-02-2008
"tomatoe" Hey, Mr. Quail, there is not 'e'
Re: Chicken Parmesan Roulades for Laura - labradors - 02-02-2008
Quote:
"tomatoe" Hey, Mr. Quail, there is not 'e'
Of course, there was for Mr. Quayle, though.
Re: Chicken Parmesan Roulades for Laura - Gourmet_Mom - 02-02-2008
Laura, these were soooo good!
Poor Dan...he'll never live that down...LOL!
Re: Chicken Parmesan Roulades for Laura - farnfam - 02-02-2008
oo oo, I remember, it was called concasse. I remember cuz I was all amazed and thought it was some kind of special thing you make with tomatoes
Cis
Re: Chicken Parmesan Roulades for Laura - Gourmet_Mom - 02-02-2008
And just last week I got confused by the two concasse recipes....LOL!
Re: Chicken Parmesan Roulades for Laura - labradors - 02-03-2008
Quote:
And just last week I got confused by the two concasse recipes....LOL!
You must have had a concasse-ion.
Re: Chicken Parmesan Roulades for Laura - Gourmet_Mom - 02-03-2008
Quote:No, more like a blonde moment...LOL! Or more appropriately, since the blonde is fake to hide the white, old age creeping up on me...FAST!
You must have had a concasse-ion.