Chicken Roulade...51 Porter Style

Ingredients (Serves 6)

*3 Chicken breasts, sliced in half horizontally (6 halves)

*3 tablespoons basil pesto (recipe on this blog)

*About 3-4 ounces creamy feta or goat cheese, cut into 6 slices

*1/3 cup sun-dried tomatoes, sliced

*1/2 cup almonds, toasted and chopped (or walnuts)

*1/2 cup panko bread crumbs

*3/4 cup flour

*1 egg, beaten

*2 Tablespoons water

*Salt and pepper

*Cooking Spray or about 2 Tbs. olive oil to pan sauté.

Directions

1.  On a large cutting board, place chicken breast halves down and cover with plastic wrap.  Using a mallet (or in my case, a standard hammer), pound the chicken until spread out and about ¼ inch thick.

2.  Spread each chicken breast half with ½ Tbs. pesto.  Place a piece of cheese at one end of the chicken.  Add about ½ Tbs. of the sun-dried tomatoes.  Roll each piece of chicken up, tucking in the sides as you go. 

3.  Pat each chicken roll dry with a paper towel (this will help the breading to stick). 

4.  Take out three shallow dishes.  In the first dish, the flour to one and season with salt and pepper.  In the second dish, add the beaten egg and water.  In the third dish, add the toasted nuts, panko bread crumbs, cheese, and season with a bit of salt and pepper.

5.  To bread the chicken, first coat each chicken roll in flour.  Then dip in the egg wash and finally, roll in the bread crumb-nut mixture. 

6.  Preheat oven to 350 degrees.  Heat a large skillet over medium heat.  Add one  tablespoon olive oil to the pan and swirl to coat the bottom on the pan.  Add three rolls of chicken at a time.  Cook on all sides for about two minutes each side (i.e., flip four times) or until breading golden brown and crisp.

7.  Remove the cooked chicken to a baking sheet.  And place in preheated oven.  Repeat with remaining chicken rolls and place in oven.  Cut the thickest chicken roulade to ensure the meat is cooked, if not leave in oven for a few more minutes until no longer pink inside.  Serve it up…looks really pretty inside.

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