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Baked Garlic Chicken Roulades

These healthy, delicious garlic stuffed chicken roulades make a beautifully presented entree for a casual lunch or a hearty Sunday dinner.
Baked Garlic Chicken Roulades
Aug 26, 2014
Christina Cherrier

These healthy, delicious garlic stuffed chicken roulades make a beautifully presented entree for a casual lunch or a hearty Sunday dinner.

Ingredients list for Garlic Chicken Roulades

Yield: 4 servings

  • 4 chicken breasts
  • 10 cloves garlic
  • 3 tablespoons lemon zest
  • Rosemary
  • 1/2 cup bread crumbs
  • Olive oil, for sautéeing
  • Dried tomato packed in oil

Directions:

1. Place one chicken breast between two pieces of parchment paper and pound it with a meat tenderizer (or the bottom of a heavy skillet/saucepan) until it’s about 1/4-inch (0,5cm) thick. Repeat with the remaining chicken breasts.

2. In the bowl of a food processor, combine the peeled garlic cloves, lemon zest, few leaves of rosemary and bread crumbs. Pulse until well combined and the mixture blends into a paste.

3. Generously spread the garlic mixture on one side of each of the chicken breasts. Tightly roll up each chicken breast and tie with a wooden toothpick. Season the roulades with salt and pepper.

4. Heat a large skillet over medium heat and add 2 to 3 tablespoons olive oil. Sear the roulades on all sides until brown then set aside.

5. Blend 2-3 tomatoes with 2 tablespoons of their packing oil. Brush the roulades with the tomato paste and transfer to a baking dish. Bake the seared roulades in the oven at 350ºF (180°C) until they’re cooked throughout (about 20-30 minutes). Allow the baked roulades to rest for 5 minutes, covered with foil, then remove the toothpicks, slice and serve immediately sprinkled with rosemary.

(Image  © dream79)

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