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  #1  
Old 08-28-2014, 10:36 AM
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Default Rolling stuff up in a chicken breast.

What's the deal with that?

I keep seeing people doing it on cooking competition shows.

It looks pretty, but how...

Any advice?
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  #2  
Old 08-28-2014, 11:29 AM
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So, roulade as opposed to stuffed? About the only bit of lore I have to offer here is that the tenderizing hammer is your friend; I lay out a large sheet of plastic wrap, put the butterflied breast open on it, then lay on another large sheet of plastic wrap, making sure to center the chicken and leave lots of room all around it. Then I hammer it out nice and thin, moving from the middle on out with steady hammer beats. The thinner it is, the better the roulade, IMX.
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Old 08-29-2014, 01:03 PM
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Default

The recipe I have calls for fresh basil over prosciutto.

I intend to use thinly sliced smoked beef instead.

And... not provolone, so skipping that.

Then roll, brown, and bake.

Mushroom sauce just before serving with rice and broccolini spears.

Any suggestions?
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Old 08-29-2014, 06:40 PM
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Quote:
Originally Posted by Chimaera View Post
So, roulade as opposed to stuffed? About the only bit of lore I have to offer here is that the tenderizing hammer is your friend; I lay out a large sheet of plastic wrap, put the butterflied breast open on it, then lay on another large sheet of plastic wrap, making sure to center the chicken and leave lots of room all around it. Then I hammer it out nice and thin, moving from the middle on out with steady hammer beats. The thinner it is, the better the roulade, IMX.
Also a little water on the top sheet to keep it from sticking to the hammer. Just wet your fingers and flick some onto the plastic wrap.

Quote:
Originally Posted by Mouser View Post
The recipe I have calls for fresh basil over prosciutto.

I intend to use thinly sliced smoked beef instead.

And... not provolone, so skipping that.

Then roll, brown, and bake.

Mushroom sauce just before serving with rice and broccolini spears.

Any suggestions?
sounds like a plan.
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  #5  
Old 08-30-2014, 10:20 PM
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The broccolini spears went off well (5 tsp melted margarine + 3 tsp lemon juice tossed with Jane's).

Served everything over rice with mushroom sauce.

The mushroom sauce could have had more mushrooms...

Next time, I'll do better.
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  #6  
Old 08-30-2014, 10:31 PM
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The Emerald Riesling was a perfect companion.
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-Cpt. Nathaniel Fick, USMC (ret.)

"Jerusalem is not a settlement."
-Prime Minister Benjamin Netanyahu

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-Terry Pratchett
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