Chicken and Chevreroulades Recipe
Summary
Preparation Time30 MinCooking Time20 Min
Ready In50 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| Chicken breast boneless skinless | 6 | |
| Chevre | 1 Cup (16 tbs), crumbled | |
| Green onions | 2 Tablespoon, sliced | |
| Parsley | 2 Tablespoon, finely chopped | |
| Lemon | 2 Tablespoon | |
| Basil | 1 Teaspoon, finely chopped | |
| Olive oil | 2 Tablespoon | |
| Butter | 1 Tablespoon | |
| Dry white wine | 1/3 Cup (16 tbs) | |
| Chicken stock | 1 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Whipping cream | 1 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
MAKING
1) Place the chicken breast between 2 sheets of wax paper
2) Using a mallet, pound the chicken to a thicken of 1/8inch
3) Season with salt and pepper
4) Into a bowl, combine the chevre, green onion, parley, lemon juice and basil
5) Onto each chicken breast, spread the mixture evenly
6) Roll up the chicken like a jelly roll
7) Fasten and secure the chicken with toothpicks or skewers or some string
8) Into a skillet, heat oil and butter over a medium flame
9) Add the chicken rolls and cook them till they are lightly browned
10) Transfer the pan to a preheated oven of 350 F
11) Bake the chicken till it is done
12) Remove the chicken and keep aside
13) Make the sauce from the excess pan drippings
14) Add to it the wine and stock and bring to a gentle boil
15) Add the cornstarch and tablespoons of water, stirring continuously
16) Allow the sauce to thicken and then stir in the cream
SERVING
17) Slice the chicken and serve with the sauce
1) Place the chicken breast between 2 sheets of wax paper
2) Using a mallet, pound the chicken to a thicken of 1/8inch
3) Season with salt and pepper
4) Into a bowl, combine the chevre, green onion, parley, lemon juice and basil
5) Onto each chicken breast, spread the mixture evenly
6) Roll up the chicken like a jelly roll
7) Fasten and secure the chicken with toothpicks or skewers or some string
8) Into a skillet, heat oil and butter over a medium flame
9) Add the chicken rolls and cook them till they are lightly browned
10) Transfer the pan to a preheated oven of 350 F
11) Bake the chicken till it is done
12) Remove the chicken and keep aside
13) Make the sauce from the excess pan drippings
14) Add to it the wine and stock and bring to a gentle boil
15) Add the cornstarch and tablespoons of water, stirring continuously
16) Allow the sauce to thicken and then stir in the cream
SERVING
17) Slice the chicken and serve with the sauce
Chef
