Chicken Roulade- filled with a Pancetta and Spinach Stuffing

First off, let me apologize (or rather explain!) the delay. I have kids. That’s the entire reason. I wish there was more, like I was out doing something specific…like out at a cocktail bar or something, but if you have kids you understand that little people on their own are enough to cause a delay. To make up for it, my plan is to post twice today…we’ll see how that goes.

Now on to today’s post…Chicken Roulade. Roulades are simple to make, and beautiful to present. If you choose to fill your chicken with something brightly colored (like spinach, or red peppers) then it will be that much more impressive when you slice and serve. This dish is wonderful for dinner parties, because it looks like you spent all day in the kitchen, but you and I both know you finished early and still had time for a well deserved glass of wine. I chose to bread and fry my chicken roulade before baking it, to add an extra crunch to compliment the richness of the filling. I also paired my chicken roulade with a mushroom cream sauce, and mashed potatoes…both pictured below. Enjoy!

On another note: I stuffed my chicken with pancetta and spinach…in all things I believe pancetta is better then bacon, but more on that later.

Chicken Roulade, Stuffed with Spinach and Pancetta

  • 1 tbsp. butter
  • 2 c spinach
  • 1/2 onion, chopped
  • 1/2 c pancetta, chopped
  • salt
  • pepper
  • 2 chicken breasts, butterflied and pounded to 1/2 inch
  • 2 c flour
  • 1 egg and 2 tbsp. water, fully mixed
  • 2 c panko bread crumbs
  • 2 tbsp. olive oil
  1. Preheat oven to 350 degrees F. In a saucepan, melt butter, add onion and pancetta. Cook until the pancetta is sizzling, and brown. Once the mixture has browned completely, add the spinach until it is wilted and mixed throughout. Season with salt and pepper to taste. This recipe allows for editing, so add more spinach if you want more green.
  2. Butterfly your chicken breast. The easiest way to do this is to slice the chicken almost in half, and open it (like a book), and then use a kitchen mallet to flatten. For a video tutorial, see here. This link suggests using a rolling pin, I used a mallet, and then at one time even used a can. You have many options.
  3. Place your flattened chicken on a sheet of cling wrap, and season lightly with salt and pepper. Starting on the long side, add your spinach and pancetta mixture about an inch from the edge of the chicken and roll the chicken like sushi. Be sure, to roll the chicken tightly (but not too tight…I know, I know its a little confusing, my apologies), you want the chicken to be filled in the inside, but also not run out the sides. Pin the chicken with toothpicks, or tie with kitchen string.
  4. Now prepare to bread the chicken. Set up three bowls, (1) flour, (2) egg, (3) panko bread crumbs. Take each chicken jelly roll, and roll it in the flour mixture first, then in the egg wash, and then finally in the panko bread crumbs.
  5. Heat the olive oil in a saucepan, and once the oil is hot, fry the breaded chicken on all sides. Once the chicken is brown all over, place the chicken on a foiled cookie sheet, and bake in the preheated oven for 10-15 minutes.
  6. Once the chicken is done, let the chicken rest for a few minutes, and then using a very sharp knife, slice in 1.5 inch slices and serve. Enjoy!! and don’t forget your wine.

Chicken Roulade 4

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