Saturday, July 17, 2010

Chicken Rouladen with Browned Butter and Capers

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(about 6-8 servings)

When the week is almost over, I usually look through my refrigerator to see if there's anything I need to use up before it expires. I had some prosciutto, a small amount of sun-dried tomato pesto and goat cheese; all needed to get eaten within the next few days.

I felt like chicken this weekend, so I came up with these rouladen. They turned out rather well.

4 skinless and boneless chicken breasts
1/2 cup soft goat cheese
3 tbsp sun-dried tomato pesto
1/2 clove garlic, finely minced
salt and freshly ground pepper, to taste
4 slices prosciutto, cut in half
1/4 red onion, sliced thinly

4 tbsp butter
1 cup dry white wine
2 small plum tomatoes, chopped
freshly squeezed lemon juice, to taste
about 2 tbsp capers

Carefully slice each breast through the centre lengthwise, and gently pound them as thin as you can without tearing them.

Mix together the goat cheese, pesto and garlic and divide evenly between the 8 chicken cutlets; (about 1 generous tablespoon for each). Spread over half of one side of each piece.

Sprinkle a bit of salt and pepper over the cheese, top with a piece of prosciutto, and a bit of onion.

Roll up each roulade and tie with kitchen string or secure with wooden toothpicks.

Heat 1 tablespoon of the butter in a skillet and fry the rouladen until browned on all sides. Lower the heat, pour in the wine and cover the skillet with a lid. Simmer gently for about 25 minutes, or until the chicken is cooked through.

Remove the rouladen and set aside. Pour off the remaining liquid and reserve.

Heat the rest of the butter (3 tbsp) and cook, scraping in the browned pan bits, until the butter gets a nutty brown colour. Carefully add the tomato, the reserved liquid, a bit of lemon juice and the capers. Cook stirring for about a minute, then return the rouladen to the skillet. Cook an additional 2 minutes or until the rouladen are heated through.


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