There is something fun about making a Roulade… You can mix it up any way you want. But I have to say that this Roulade was excellent! Made with the abundance of Swiss Chard we had in our garden, it hit the spot on many levels. I know I will be making this again soon.
Crispy Swiss Chicken Roulade
2 boneless chicken breasts
6 cups Swiss Chard
1 Tbs butter
2 Tbs olive oil
1 onion, diced
1/4 cup roasted garlic
6 slices Swiss cheese, diced
1/2 cup Dijon mustard
1 cup flour
1 1/2 cups panko crumbs
salt & pepper
1 tsp onion powder
Preheat the oven to 375 °F with a cast iron skillet and 2 Tbs of olive oil. In a large sauce pan melt the butter and sweat the onions until tender. Add the Swiss chard and roasted garlic and cook until it is wilted. Remove from the stove and set aside. Next, cut the chicken breasts on the bias and pound until thin. Top each piece with 1/4 of the Swiss chard and the cheese. Starting at and edge, roll the chicken into a log.
In three separate bowels, place first the flour and onion powder, next the mustard and last the panko crumbs. Dredge each chicken roll first in the flour, next in the mustard, and last in the panko crumbs. Remove the hot pan from the oven and place the chicken seam side down. Cook for 15 minutes in the oven. Turn the chicken over and cook an additional 10 minutes. Remove from the oven, slice and eat. Delicious!
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7 thoughts on “Crispy Swiss Chicken Roulade”
This looks fantastic! When do you add the roasted garlic?
Oops… I fixed it!!! Thanks for catching that for me… I add it with the Swiss chard.
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This looks absolutely scrumptious! Love the crispy outside and the gooey middle, yum!
What could be better than crispy and gooey… Thanks!