Ingredients:
2 large 12 oz. chicken breast
or can substitute 1-1/2 lb of turkey breast
3 oz of Ementaler cheese (or Swiss cheese)
1 tablespoon fresh chopped Marjoram
1 teaspoon no salt seasoning (optional)
4 oz. Westphalian ham ( may substitute prociutto)
oil for browning
3 cups chicken stock
1/2 cup white wine
Slurry for sauce
1 cup water or milk
1/4 flour whisked smooth
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Pound the chicken breast or turkey till it is about 1 / 4 inch thick, between a plastic storage bag. Slit the side it is easier to slide the breast in and out. The knife is showing that I buttefly cut the breast, so I wouldn't have to pound it so much.
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I sprinkled no- salt seasoning on the breast and then sprinkled the chopped parsley and marjoram.
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Then put the Emantaller cheese on. |
Roll up the breast.
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Roll the Westphalian ham around the breast. |
Sometimes They make it easy many packages have it already layed out staggered so you can lay it down and roll it . |
Secure the bottome with tooth pics and you are Ready for cooking.
You could also tie it with butchers string.
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Brown lightly in the pan with a little cooking oil. |
Flip them over and do the same. |
Add the chicken stock,white wine, cover and simmer for approximately 20 minutes.
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The Roulade is done when it reaches 160 degrees internal temperature. |
Let it sit on the cutting board for a few minutes before slicing. |
Strain the stock, put back into the pan
and thicken the sauce with 1 cup of water or milk and 1 / 4 cup of flour mixed smooth into a slurry.
You can see how nicely the cheese stays in there.
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