A slice of meat flattened, stuffed and rolled is called a roulade. The term originating from the French word "rouler" meaning "roll". Stuffing includes various vegetables, meats and cheese. To maintain its shape and keep the filling intact, the roulade is secured with a toothpick, twine or metal skewer. The roulade can be made ahead, refrigerated and cooked just before serving at a party. Either braised, baked, pan-fried or breaded and deep-fried. Sliced crosswise into rounds and served with a salad. Attractive, impressive, perfect for a special occasion to wow your guests.
What inspires me to be innovative and creative are the ingredients I have on hand. With chicken breasts, decided to elevate them into a spectacular and incredible tasty dish. The versatile and piquant Goa sausage filling helped me to achieve a unique delicious combination. Each stuffed roulade was covered with bacon strips to keep the meat moist. Baked in a preheated 400F or 200C for 25 minutes. Allowed to rest for few minutes and then sliced. The salty bacon with the scrumptious chicken meat and spicy sausage meat is a real party in the mouth.
What inspires me to be innovative and creative are the ingredients I have on hand. With chicken breasts, decided to elevate them into a spectacular and incredible tasty dish. The versatile and piquant Goa sausage filling helped me to achieve a unique delicious combination. Each stuffed roulade was covered with bacon strips to keep the meat moist. Baked in a preheated 400F or 200C for 25 minutes. Allowed to rest for few minutes and then sliced. The salty bacon with the scrumptious chicken meat and spicy sausage meat is a real party in the mouth.
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Baked Chicken Roulade With Goa Sausages
(Serves 4 or 8)
Ingredients:
4 large boneless chicken breasts
300 grams Goa sausages
1 large onion (chopped)
1/2 cup water
1 pack of bacon rashers (500 grams)
salt
Method:
Discard the casing after separating the sausage meat. Transfer into a pan with the onion and water. Cover and cook on medium heat until meat cooked through with all the liquid completely absorbed. Strain mixture using a sieve over a bowl to drain out any excess fat.
Halve (butterfly) each breast horizontally into two. Then, place each one at a time between two plastic wraps and pound with a meat mallet to flatten them. Lightly season with salt not too much. Set aside.
Spread the filling in an even layer on the longer side of each breast. Roll tightly and then wrap the roulades with 3 to 3 1/2 bacon strips. Secure with a twine and place them on a wire rack set over a baking sheet.
Preheat oven to 400 F or 200 C.
Cook roulades in the oven for 25 minutes.
Heat a skillet on high heat and brown the bacon all around for few seconds. Ensure not to cook for long or else the breast will dry out. Alternatively, the bake setting can be switched to broil to crisp the bacon. Do keep a watchful eye.
Allow the roulades to rest for few minutes before slicing them crosswise into 1-inch thick pieces.
Serve warm.
Note:
(Serves 4 or 8)
Ingredients:
4 large boneless chicken breasts
300 grams Goa sausages
1 large onion (chopped)
1/2 cup water
1 pack of bacon rashers (500 grams)
salt
Method:
Discard the casing after separating the sausage meat. Transfer into a pan with the onion and water. Cover and cook on medium heat until meat cooked through with all the liquid completely absorbed. Strain mixture using a sieve over a bowl to drain out any excess fat.
Halve (butterfly) each breast horizontally into two. Then, place each one at a time between two plastic wraps and pound with a meat mallet to flatten them. Lightly season with salt not too much. Set aside.
Spread the filling in an even layer on the longer side of each breast. Roll tightly and then wrap the roulades with 3 to 3 1/2 bacon strips. Secure with a twine and place them on a wire rack set over a baking sheet.
Preheat oven to 400 F or 200 C.
Cook roulades in the oven for 25 minutes.
Heat a skillet on high heat and brown the bacon all around for few seconds. Ensure not to cook for long or else the breast will dry out. Alternatively, the bake setting can be switched to broil to crisp the bacon. Do keep a watchful eye.
Allow the roulades to rest for few minutes before slicing them crosswise into 1-inch thick pieces.
Serve warm.
Note:
- Placing the roulades on a wire rack over the baking sheet ensures that they don't sit or float in any drippings.
- These roulades are very easy to make at home. If made ahead and refrigerated, ensure to bring them to room temperature before cooking in the oven.
