Thursday, August 13, 2009

A blast from the past: Chicken & Kale Roulade

One of the recipes from last week's cooking demo was one of my favorites that I've posted on this blog before. In case you missed it last time, here it is again!

A roulade is a meat burrito - a flat piece of meat that you top with filling, roll up, and cook. It's a great way to turn a boring piece of meat (a boneless, skinless chicken breast) and turn it into something more elegant. This version is baked with a crispy crust on the outside, but you could just as easily braise the chicken in a savory sauce if you wanted to.

Ingredients
  • 4 boneless skinless chicken breasts, trimmed of any rib meat or fat
  • 2 tablespoons olive oil
  • 1 cup sliced white or cremini mushrooms
  • 1/2 cup chopped onion
  • 2 tablespoons white wine vinegar
  • 2 tablespoons chicken broth
  • 1/4 teaspoon dried oregano (or 1 teaspoon chopped fresh oregano)
  • 1 clove garlic, pressed or minced fine
  • 1/2 teaspoon black pepper
  • 2 cups stemmed, washed, and chopped kale, packed
  • 2 tablespoons mayonnaise
  • 1/2 cup seasoned breadcrumbs
  • kosher salt
Directions

Heat olive oil in a large saute pan over medium high heat until shimmering. Add mushrooms, onions, and a pinch of salt. Saute for 3-5 minutes, or until the mushrooms are soft and the onions have browned. Add garlic and cook for 30 seconds, until fragrant. Add vinegar, broth, oregano, pepper, and kale. Cook, stirring frequently, until the kale has cooked down and the the liquid has almost completely evaporated. Remove from heat and set aside.

Preheat oven to 400 degrees. Spray a medium glass or ceramic baking dish with nonstick spray. Using a meat mallet (or a aluminum pie tin and a heavy can of food), pound the chicken breasts to a thickness of half an inch. You may want to butterfly the breast if it is very thick (i.e. more than 1 inch). Lubricating the mallet with water or vegetable oil can help prevent tearing (as will using the minimum amount of force necessary). Spread the kale mixture on the chicken and roll up in to as compact a package as you can make it. You may want to use toothpicks to secure the rolls (if you are gentle about handling them, that may be unnecessary). Put the breadcrumbs onto a dinner plate or other dish. Brush as much of a chicken roll as you can with mayonnaise and turn upside down onto the breadcrumbs. Finish coating the chicken with mayonnaise and (gently) roll to coat with breadcrumbs. Place seam side down in the baking dish and repeat with remaining chicken rolls. Bake for 20-25 minutes, or until they reach an internal temperature of 160 degrees. Rest uncovered for 5 minutes and serve with rice and steamed vegetables.

In our Cooking with Hearty Greens booklet, we also included another family favorite: the meatball sub.

1 comment:

Emily said...

We used this recipe as a basis for our dinner tonight. We modified a bit with chicken thighs (what was on hand) and substituted mini raisins for the mushrooms (my husband dislikes mushrooms).

We heartily enjoyed it.

Thanks!