Chicken Roulade Susie
"These are so pretty--Susie's ingredients and an avogolemeno sauce that I learned from someone here at Recipezaar. Sliced on the diagonal so that the stuffing shows, they look lovely on a bed of jasmine rice or steamed spinach."
photo by AllergyGirl
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breasts
- 1⁄2 cup baby spinach leaves, stemmed and washed
- 4 anchovies
- 4 cloves garlic
- 1 small fresh cayenne pepper, chopped fine (or 1/4 teaspoon cayenne)
- 1⁄2 cup cashews (or 1/4 cup of cashew butter)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1⁄2 cup dried apricot, chopped fine
- 1⁄4 cup raisins
- 1⁄2 cup white wine
- 1⁄2 cup fine breadcrumbs
- 2 eggs
- 1 cup chicken stock
directions
- Pound the chicken breasts very thin--like the thinnest scallopini
- Simmer the chopped apricots and the raisins in the white wine till apricots are soft and raisins are plump; remove from heat and allow to cool slightly
- Mash the garlic cloves into a paste and set aside
- If using raw cashews, grind in coffee grinder until the nuts form a paste; if using cashew butter, proceed to next step
- Spread a thin layer of cashew butter/paste over the pounded chicken
- Lay a layer of spinach leaves over the chicken
- Scatter the apricots and raisins over the chicken
- Roll the chicken up tightly, tucking in the ends
- Beat one egg
- Dip each chicken roll into the beaten egg
- Roll each chicken roll in the breadcrumbs till lightly coated
- Heat the olive oil in a skillet over medium heat
- Saute the chicken rolls, turning with tongs, until cooked on all sides
- Remove chicken rolls to an oven-proof plate; tent with foil; keep warm
- If necessary, add additional olive oil to pan
- Add anchovies and saute till anchovies dissolve into oil
- Add garlic paste and pepper
- Add chicken stock and bring to a boil and reduce slightly
- Lower heat
- Mix remaining egg with cornstarch
- Whisk in lemon juice and continue to whisk until mixture is smooth
- Temper in some of the chicken stock mixture
- Gently add egg/lemon mixture to chicken stock mixture
- Return to low heat
- Whisk till smooth and thickened to the consistency of thin custard
- Slice chicken rolls on the diagonal
- Pool sauce on dinner plates
- Lay chicken slices on top of sauce and serve
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Very fancy and a bit fiddly, but oh, so worth all the trouble! -
This chicken was a perfect combination of unique flavors, and has quite the impressive presentation. I should have known by the 28 steps that it would be a lot of work! One thing I would change is the prep/cook time. We started working on it around 5:20 and we weren't done until 7:30. In total it was a little over 2 hours rather than an hour and a half. Also, as a tip, our chicken wouldn't stay in little roll-ups while we were cooking it, so we used toothpicks to keep it together while it was in the frying pan, and then removed them at the end for presentation. Thanks for sharing Chef Kate! I never would have thought to put this combination of flavors together myself, and it was delightful. -
Chicken Roulade Susie #116380 Chef Kate, you could not have developed and prepared a better recipe. From Step 1 to 28, where you instruct us to pound as the thinest scallopini; thereby emphasizing the importance of preparing a piece of chicken which will accommodate other ingredients, to final presentation of sliced Roulade placed carefully but deliberately on the sauce. This delicious recipe is a reminder of Chicken Kiev., but only in final presentation.... I am not an anchovie fan, necessarily, but sauteed together with olive oil and the other ingredients, to create the sauce, only served to enhance the flavour substantially. It was not offensive but more subtle. l I was fascinated with the procedure for creating your sauce; each step to No. 28 is carefully thought out and choreographed to create a thick sauce, like an aioli, deserving of high marks. It is inviting to scoop up the sauce with the Roulade. The combination of sweet and sour, with subtle anchovie convinced me to serve Chef Kate in my home again. It is obvious the chardonnay I used to simmer the fruit enhanced the chicken flavour. What to do with the rest of the bottle? we added it to two additional bottles and enjoyed dinner of Chicken Roulade Susie. Thank you Chef Kate for your genius in creation, and for sharing that genius. I am impressed.
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
