Chicken Roulades with Chorizo and Manchego

Roger pulled a back muscle about a week ago and has been spending time on the couch watching TV with a heating pad on his back.  He’s been known to watch just about any sports involving any team, whereas it has to be a Boston or Chicago team to interest me.  So, this Saturday, what did I find him watching?  Soccer?  Nope.  Baseball?  Nope.  Football (isn’t it too soon)?  Nope.  Roger was sitting there watching Anne Burrell on the Food Network!

I immediately looked around for the pea pod and asked the alien what he had done with my real husband.  After I was certain he was really Roger, I told him that he was scaring me.  He was watching the show very intently and said that he needed to look up the recipe for chicken roulades that Ann was making.  Omigawd—Roger is turning into me!  This is what has happened after leaving him (almost) alone in the kitchen for a year now.

I honestly can’t say that Roger’s new TV viewing habit is a bad thing given that I came home from work to a most excellent supper last night.  Burrell’s chicken roulades are admittedly a time-consuming recipe, but the results were more than worth it.  The stuffing was spectacular and, yes, tasted absolutely frantastic.  All five of us (we subbed a friend of the girls for John, who was working) went back for seconds.  I then sat on my hands so that I wouldn’t get just a tiny bit more!  When you can find the time for this very special recipe, I highly recommend it.

Now I just need to decide whether Roger needs his own blog or not.  How does “Roger’s Raves” sound?

Chicken Roulades with Chorizo Sausage and Manchego Cheese

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Ingredients

Stuffing

  • 4 boneless skinless chicken breasts
  • Extra-virgin olive oil
  • 1 onion, cut into 1/4-inch dice
  • Kosher salt
  • Pinch crushed red pepper
  • 1 clove garlic, smashed and finely chopped
  • 1/2 pound Mexican chorizo, casingremoved
  • 1/2 cup Panko breadcrumbs
  • 1/2 cup grated aged Manchego cheese(Iberico cheese works great as well)
  • 1/2 bunch fresh Italian parsley, finely chopped
  • 1/4 cup sliced almonds, toasted and roughly chopped
  • 1 egg

Breading

  • 1/2 cup flour
  • 1 egg
  • 1 cup panko bread crumbs

Sauce

  • Extra-virgin olive oil
  • 1 shallot, finely chopped
  • 1/4 cup sherry vinegar
  • 14 oz chicken stock
  • 2 tbl. (1/4 stick) unsalted butter

Directions (by Roger)

I used two large plates, three dinner plates, a large mixing bowl, and one large fry pan.  I always have one cutting board and knife for the meat, and a separate cutting board and knife for some dinner veggies.  I group the items separately for the stuffing, breading, and sauce.

Chop one large onion into 1/4 inch dice and sauté in olive oil and a sprinkle of crushed red pepper over medium heat.

During the time that the onions are sautéing, crumble up 1/2  pound of chorizo sausage and put in a holding bowl.  Finely chop one clove of garlic.  Also during this onion cooking time, trim and butterfly four large chicken breasts.  Place each breast flat out on the cutting board, cover with plastic wrap, and pound lightly with the flat side of a meat mallet to flatten and even out the chicken until they are about 1/4 inch thick.  Carefully place these on a large plate until the stuffing is ready.

During the chicken prep time, the onions will probably be done and you can add the finely chopped garlic and the crumbled chorizo to the onions and cook for another eight minutes or so, stirring occasionally between flattening the chicken and other preparations (follows).

Chop a bunch of Italian parsley (2/3 cup chopped) and chop 1/4 cup of almonds.

Grate about 1/2 to 2/3 cup of manchego cheese (I used Iberico cheese).

Dump cooked chorizo mix into large mixing bowl.  Add Panko bread crumbs, 1 tsp. salt, grated cheese, almonds, one beaten egg, and parsley, and mix thoroughly.

Using about 1/4 of the stuffing mix per chicken breast, place an even layer of stuffing across the chicken breast leaving a 1/2 inch border at the edges.  Roll the chicken breast being careful not to roll too tightly and squeeze out stuffing.  Hold together with toothpicks. Place back onto holding plate.

Breading

Pour 1/2 cup of olive oil in large fry pan and heat to medium high.

Beat one egg and one teaspoon of water, and pour onto a large plate.  Pour about 1/2 cup of flour onto another large plate, and pour about 1 cup of Panko bread crumbs onto a third plate.

Coat each roulade in the following order:  flour, egg, bread crumbs; then place in the fry pan.  Turn the roulades in order to brown on all sides.  I did two at a time.  Place the browned roulades on a flat baking pan on paper towels to soak up excess olive oil.  Set aside.

Preparing the Sauce

Pour out excess oil into waste container and wipe pan.  Place about 1 tbl. of extra virgin olive oil in the pan and heat to medium.

Chop shallot into fine pieces and sauté in pan.  When shallots are sautéed, add 1/4 cup of sherry vinegar, bring to boil, and reduce by 50%. Follow this by adding 7 oz. of chicken broth to the sauce and reduce by 50%.

At this time, preheat oven to 350 degrees F.

Add the remaining 7 oz. of chicken stock and boil to again reduce by 50%.

During the broth reductions, it is a good time to prepare some vegetables.

During this final reduction of the sauce, you can place the roulades on the middle shelf of the oven to bake and set the timer for 10 minutes.  If the force is with you, everything will magically finish about the same time.  When finished, let roulades cool for about 1-2 minutes after removing from the oven, and then slice into four or five pieces.

At the end of the reduction, add two pats of butter to the sauce and stir in.

Plate with vegetables, top with the sauce, and serve.  Serves 4 to 6.

Source: Food Network

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