Today we are making Chicken Roulade or Stuffed Chicken Roll-Ups which are loaded with flavour and make an excellent make-ahead meal!
- 250 grams Choris/Chorizo Sausage
- ½ (1cup/115 grams) Medium Red Onion, finely diced
- 2 Garlic Cloves, minced
- ½ cup (35 grams) Bread Crumbs
- 1½ tbsp Vinegar
- ¾ tbsp Sugar
- 2 tablespoon Cilantro, finely chopped
- 1 tablespoon Oil
- 1 tablespoon Butter
- 3 Chicken Breasts, butterflied
- In a deep skillet (preferably oven-proof if you want to make this a one-pot dish) sauté the choris/chorizo, onions, and garlic, together till the onions begin to sweat and the garlic losses its raw flavour.
- Now add the bread crumbs, vinegar, and sugar and sauté for 5 minutes.
- Take it off the heat and toss in the cilantro. Give it a mix and transfer it into a bowl to cool.
- Butterfly the chicken and then using a meat mallet, flatten the chicken out into even cutlets.
- Sprinkle salt and pepper on both sides of the chicken cutlet.
- Spread the choris/chorizo mix on the chicken cutlets and roll the chicken to form a chicken roulade. Wrap the chicken roulade in plastic wrap and roll along the cutting board to twist the two ends tight. Tie a knot with the two ends. Refrigerate for 1 hour or if you are in a crunch for time, place it in the freezer for 30 minutes.
- Now unwrap the chicken roulades. They should have firmed up in shape.
- Use kitchen twine and tie the chicken roulades up about 4-5 strings on each. Try to place them where you are going to cut the chicken roulade when it is cooked.
- Preheat the oven to 425F.
- To a heated oven-proof skillet, add oil and butter. Once the butter has melted, sear the chicken roulades on all sides. This should take about 3-4 minutes on each side (if you do not have an oven-proof skillet, sear the chicken in any pan and then transfer the chicken along with all the juices into a baking dish).
- Place the pan with the seared chicken in the preheated oven for 12-14 minutes or until the chicken is cooked (internal temperature should reach 162F/72C) cover and leave it for 3 minutes or so until the internal temperature reaches (165F/74C).
- Now allow the chicken roulades to rest for 5 minutes before snipping off the twine and cutting them into slices.
- You can enjoy them with some steaming hot rice and sautéd carrots and beans or even some mashed potato.