Our Tsep Dad is very passionate in bringing yummy food on our table. He loves cooking a special and dainty dish for the family. Recently, he learned a new dish which has become one of our favorites, Chicken Roulade!
They had a Team Building ala Master Chef with his officemates and he got the recipe there. So, this is not originally ours.
Let me share the recipe he used:
INGREDIENTS:
.2 tablespoons extra-virgin olive oil plus more for brushing
.4 skinless, boneless chicken breasts, pounded to 1/8-inch thickness
.salt and freshly ground black pepper
.cheese for stuffing
.2 tablespoons minced fresh oregano
.4 garlic cloves, minced
.1/2 teaspoon finely grated lemon zest
.1/2 cup dry white wine
.1/2 cup low-salt chicken broth
.2 tablespoons fresh lemon juice
.Lemon wedges
1. Line a baking sheet waxed paper; brush with oil.
2. Arrange chicken breasts in a single layer on prepared sheet and brush all over with oil.
3. Season with salt and pepper.
4. Sprinkle chicken with feta, oregano, garlic, and lemon zest, dividing evenly and keeping filling away from edges.
5. Beginning at the narrower end of 1 chicken breast, roll up, enclosing filling as you would a jelly roll; tie with kitchen twine at 1" intervals to secure. Repeat with the remaining chicken breasts.
6. Preheat oven to 450 degrees. Heat 2 tbsp oil in a large heavy skillet over medium-high heat.
7. Add chicken roulades and cook until brown on all sides, about 10 minutes.
8. Transfer chicken roulades to a small roasting pan and bake until an instant-read thermometer inserted into the thickest part of roulades registers 160 degrees, 5-7 minutes.
9. Add wine, broth, and lemon juice to skillet; bring to a boil and cook, scraping up any brown bits, until reduced to 1/2 cup, about 5 minutes. Cut strings from roulades and place on plates. Spoon pan juices over; serve lemon wedges alongside for squeezing over.
6. Preheat oven to 450 degrees. Heat 2 tbsp oil in a large heavy skillet over medium-high heat.
7. Add chicken roulades and cook until brown on all sides, about 10 minutes.
8. Transfer chicken roulades to a small roasting pan and bake until an instant-read thermometer inserted into the thickest part of roulades registers 160 degrees, 5-7 minutes.
9. Add wine, broth, and lemon juice to skillet; bring to a boil and cook, scraping up any brown bits, until reduced to 1/2 cup, about 5 minutes. Cut strings from roulades and place on plates. Spoon pan juices over; serve lemon wedges alongside for squeezing over.
Tsep Dad cooked it during one of our dinner and last Christmas. He modified it a bit like we don't use wine and oven. Nevertheless, it's yummy and we love it!
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