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Tuesday, January 12, 2010

Jennifer's Week Two Recipe: Chicken Roule

I have an entire cookbook dedicated to chicken; it is called Best-Ever Chicken: Exciting Recipes for Every Occasion. Except desserts. So the title is kind of misleading.

Chicken Roule

4 boneless, skinless chicken breasts (about 4 oz each)

1 cup (half-pound) ground beef

2 tablespoons chopped fresh chives

8 ounces garlic cream cheese, softened

2 tablespoons honey

salt and pepper

1. Preheat the oven to 375 degrees. Place the chicken breasts, side by side, between two pieces of plastic wrap. Beat with a meat mallet until 1/2 inch thick and joined together.

2. Place the ground beef in a medium pan. Fry for 3 minutes, add the chives and seasoning. Cool.

3. Place the chicken on a board and spread with the cream cheese. (It helps if the cream cheese has been allowed to sit out for a bit so it softens and is then easier to spread.)

4. Top with beef mixture, spreading it over evenly.

5. Roll up the chicken tightly to form a sausage shape. (I wrapped mine like they wrap burritos at Chipotle. I think next time I may also wrap some kitchen twine around it to make it more secure.)

6. Brush with honey and place in a roasting pan. Cook for 1 hour in the preheated oven. Remove from pan and slice thinly. Serve with freshly cooked vegetables. (If the top of your chicken browns quickly, like mine did, simply cover it with foil for the remainder of the cooking time.)

Would I make this again? Yeah, it seemed to go over well with my carnivores. I may substitute ground turkey for the beef next time.

1 comment:

  1. great recipe but both chicken and minced meat got very dry after hour in the oven; how to address that?