Delicious Chicken Roulade

Today we are making Chicken Roulade or Stuffed Chicken Roll-Ups which are loaded with flavour and make an excellent make-ahead meal!

Ingredients

• 250 grams Choris/Chorizo Sausage 

• ½ (1cup/115 grams) Medium Red Onion, finely diced 

• 2 Garlic Cloves, minced

• ½ cup (35 grams) Bread Crumbs

• 1½ tbsp Vinegar

• ¾ tbsp Sugar

• 2 tablespoon Cilantro, finely chopped

• 1 tablespoon Oil

• 1 tablespoon Butter

• 3 Chicken Breasts, butterflied

• Salt 

• Pepper

Method

1. In a deep skillet (preferably oven-proof if you want to make this a one-pot dish) sauté the choris/chorizo, onions, and garlic, together till the onions begin to sweat and the garlic losses its raw flavour. 

2. Now add the bread crumbs, vinegar, and sugar and sauté for 5 minutes.

3. Take it off the heat and toss in the cilantro. Give it a mix and transfer it into a bowl to cool.

4. Butterfly the chicken and then using a meat mallet, flatten the chicken out into even cutlets.

5. Sprinkle salt and pepper on both sides of the chicken cutlet.

6. Spread the choris/chorizo mix on the chicken cutlets and roll the chicken to form a chicken roulade.  Wrap the chicken roulade in plastic wrap and roll along the cutting board to twist the two ends tight. Tie a knot with the two ends. Refrigerate for 1 hour or if you are in a crunch for time, place it in the freezer for 30 minutes.

7. Now unwrap the chicken roulades. They should have firmed up in shape.

8. Use kitchen twine and tie the chicken roulades up about 4-5 strings on each. Try to place them where you are going to cut the chicken roulade when it is cooked.

9. Preheat the oven to 425F.

10. To a heated oven-proof skillet, add oil and butter.  Once the butter has melted, sear the chicken roulades on all sides. This should take about 3-4 minutes on each side (if you do not have an oven-proof skillet, sear the chicken in any pan and then transfer the chicken along with all the juices into a baking dish).

11. Place the pan with the seared chicken in the preheated oven for 12-14 minutes or until the chicken is cooked (internal temperature should reach 162F/72C) cover and leave it for 3 minutes or so until the internal temperature reaches (165F/74C).

12. Now allow the chicken roulades to rest for 5 minutes before snipping off the twine and cutting them into slices.

13. You can enjoy them with some steaming hot rice and sautéd carrots and beans or even some mashed potato.