Chicken Roulade with saffron Risotto


Ingredients for Chicken Roulade

  1. 3 (6-ounce) boneless, skinless chicken breasts
  2. 4 teaspoons butter, softened
  3. ½ teaspoon ground sage
  4. ½ teaspoon fresh lemon zest
  5. 1 tablespoon chopped parsley
  6. 3 slices prosciutto
  7. 1 tablespoon olive oil
  8. ¼ teaspoon garlic salt
  9. ⅛ teaspoon ground black pepper
  10. 1 recipe Saffron Risotto Rounds (recipe follows)
  11. Garnish: fresh sage

Instructions to follow while making chicken Roulade

  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with heavy-duty aluminum foil. Set aside.
  3. Place chicken breasts, top side down, in a heavy-duty resealable plastic bag or between sheets of plastic wrap. Using a meat mallet or a rolling pin, pound chicken breasts to a ¼-inch thickness. Set aside.
  4. In a small bowl, combine butter, sage, and lemon zest, stirring to blend. Spread butter mixture evenly over rough sides of chicken breasts. Sprinkle evenly with parsley.
  5. Lay a slice of prosciutto over butter layer on each breast. Starting from a short end, roll up chicken, encasing prosciutto. Place chicken seam sides down. Drizzle each chicken roulade with olive oil, and season evenly with garlic salt and pepper.
  6. Preheat a medium nonstick sauté pan over medium-high heat. Place chicken roulades in pan, seam sides down, and cook until undersides of roulades are golden brown and seams are sealed, 3 to 4 minutes. Cook tops and sides of roulades until light golden brown, approximately 3 minutes.
  7. Place roulades on prepared baking sheet, seam side down.
  8. Bake for 12 minutes. Keep roulades warm by tenting foil over them.
  9. When ready to serve, cut ¼-inch slices from each roulade, discarding ends. Place 2 chicken roulade slices on each Saffron Risotto Round.
  10. Garnish with fresh sage, if desired.
  11. Serve immediately.

Please Note

Chicken roulades can be baked a day in advance, wrapped tightly in foil, and refrigerated overnight. When ready to serve, cut into slices, and place on a foil-lined baking sheet that has been sprayed with nonstick cooking spray. Cover tightly with foil, and bake in a 350° oven until chicken roulades are warm, approximately 5 minutes.

Saffron Risotto

Ingredients

  1. 2 tablespoons butter
  2. ½ cup chopped onion
  3. 1 cup Arborio rice
  4. 3 cups chicken broth
  5. ⅛ teaspoon saffron
  6. 1 cup freshly grated Parmesan cheese
  7. 3 tablespoons heavy whipping cream

Method to follow for making the Risotto

  1. Preheat oven to 375°.
  2. Spray a 9-inch square baking pan with nonstick cooking spray. Set aside.
  3. In an oven-safe sauté pan with a lid, melt butter over medium heat. Add onion, and cook until tender, 3 to 5 minutes, reducing temperature if onions start to brown. Add rice, and cook, stirring constantly, until rice is translucent, 2 to 3 minutes. Add chicken broth and saffron, stirring to combine. Cover with lid.
  4. Bake until liquid is absorbed and rice is tender, approximately 45 minutes.
  5. Fluff rice with a fork. Add cheese and cream, stirring until incorporated. Pat risotto into prepared baking pan. Let cool for 30 minutes, cover tightly with foil, and refrigerate for 8 hours or overnight.
  6. Preheat oven to 350°.
  7. Line a baking sheet with aluminum foil, and spray with nonstick cooking spray.
  8. Using a 2½-inch round cutter, cut 8 rounds from cold risotto. Place rounds on prepared baking sheet. Cover tightly with foil, and bake until warm, 10 to 15 minutes.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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