Now that we made the chorizo we had to something with it, right? Actually, the reason I made the chorizo was two-fold. First, I had made it previously and my sister-in-law Eva asked me for the recipe. Second, I wanted to make this dish and I sure am glad I did. 🙂
I like roulades. I even like the way it’s pronounced. 🙂 Roulade catches your attention. It makes your dish sound sexy, sophisticated and restaurantish. When you tell your guests you are making roulades, they think they are in for a special treat. It sounds so much better than rolled chicken breasts doesn’t it? I also like the way roulades present themselves on a plate. Sometimes, they look like little pinwheels. Other times, like this one, you have just a nice filling in the center of the selected protein. You just want to eat them they look soooo good. Another reason I like roulades is because it’s a fabulous way to add layers of flavor to a dish. The fillings for roulades are seemingly endless. You can use cheese, meat, chutneys, veggies, herbs and spices, pestos, etc. All you have to do is use your imagination. Further, with lean proteins it helps keep the protein moist. You can also make roulades out of virtually anything. We have made them out of salmon, flounder, pork loin, chicken and eggplant. Again, all you need is a little imagination and you can make beautiful roulades that everyone will like. Roulades are also remarkably simple to make. The whole process can be completed from start to finish in about 40 minutes; so, roulades make a good weeknight meal for the family. I mean, what is there not to like about roulades?
It has been a while since we last had a roulade and I have been trying to be inspired. When I made the chorizo the first time I wondered how it would do in a roulade. So, I scoured the internet looking for inspiration. Sadly, by the time I became inspired we had eaten all of the chorizo. 😦 That was several months ago. When Baby Lady was talking to her sister Eva, she commented on we had made our own chorizo and how wonderful it was. Eva aksed me if I would post the recipe to which I agreed. It just took a little while for me to do it. Nevertheless, I knew I wanted to make a roulade when I made chorizo again. This is what we came up with and this is what we did.
- 4 boneless, skinless chicken breasts
- 4 Tbsp butter, split
- 1 onion, small dice
- Kosher salt
- 1/2 pound homemade Mexican chorizo (if commercial, remove the casing)
- 1/2 cup breadcrumbs
- 1/2 cup grated aged Manchego cheese
- 1/2 cup fresh Italian parsley, chopped
- 1/4 cup toasted, sliced almonds, coarsely chopped
- 1 egg
Slice partially through the chicken breasts at the thickest part to open it like a book.
Place the chicken breasts in between plastic wrap and using the implement of destruction of your choice, take out your pent up aggressions from a hard day’s work.
Ah, the joys of beating a helpless piece of meat. 🙂 You want to pound the chicken so that it is roughly 1/4″ thick. Cover and set aside in the fridge until you’re ready.
Now, add the butter to the sauté pan over medium-high heat and melt.
Next, add the onions
and season with salt .
Cook the onions until they are soft and aromatic but do not brown, roughly 7 to 8 minutes.
Now, add the chorizo to the pan in chunks.
Cook the chorizo until it is cooked through, 5 to 6 minutes. Remove the pan from the heat and transfer to a mixing bowl.
When cool enough to handle (still warm) add the almonds
Now, it’s time to get your hands dirty – Mix it all together so that it is completely incorporated.
Divide the filling among the 4 chicken breasts. I told you this gets messy. 🙂
Roll the breasts
and secure with toothpicks.
Next, add the remaining 2 Tbsp butter to a heavy skillet over medium high heat
Add the rolled chicken breasts to the skillet.
Sear the breasts on all sides
Place in a 350 F oven and cook 10 minutes or until the chicken is cooked through.
Remove from the oven and allow to rest a few minutes. Slice on an angle and plate. Serve with some nice Mexican rice and a fresh tomato-cucumber salad and enjoy. We certainly did. 🙂