This elegant chicken dish is quick enough to prepare on a weeknight but suitable for a holiday dinner. Learn how to make a customizable chicken roulade recipe.
Chicken roulade gets its name from the French word rouler . The concept is global: In Italy, thin cuts of meat rolled around savory fillings are called involtini, while a Polish beef version goes by zrazy.
The key to even cooking and an Instagram-worthy presentation is flattening skinless, boneless chicken breasts before filling them. Don’t attempt the method with chicken thighs, which won’t hold together in the same way. Use a sharp knife to cut each breast horizontally, stopping right before you reach the other side so you can open it like a book. Cover the split breasts with plastic wrap or wax paper to minimize kitchen spatter, then use a meat mallet or heavy-bottomed frying pan to carefully but confidently whack them. Stop when all the pieces are uniformly thin. Customize the flavors by swapping the feta for goat cheese or mild-mannered cream cheese. Instead of oregano, try finely chopped tarragon, parsley, or thyme. Give the dish an Italian accent by laying a thin slice of prosciutto on each flattened chicken breast, and sprinkle the finished dish with freshly grated Parmesan cheese after you add the sauce.
Chicken Breast Feta Oregano Weeknight Meals Main Nut-Free Thanksgiving Christmas New Year's French
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