Apple & Brie Chicken Roulade

Apple & Brie Chicken Roulade might be just the main course you are searching for. Watching your figure? This gluten free and primal recipe has 312 calories, 30g of protein, and 17g of fat per serving. For $1.76 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 2. From preparation to the plate, this recipe takes roughly 45 minutes. It is a reasonably priced recipe for fans of European food. This recipe from Caras Cravings requires skinless boneless chicken breasts, black pepper, olive oil, and salt. A couple people made this recipe, and 36 would say it hit the spot. Taking all factors into account, this recipe earns a spoonacular score of 60%, which is solid. Similar recipes include Mushroom and Brie Egg Roulade, apple and brie chicken burgers, and Apple and Rosemary Pork Roulade.

Servings: 2

 

Ingredients:

1/2 of a large apple, peeled and chopped

freshly ground black pepper

2oz soft Brie cheese, cut into small pieces

1 teaspoon minced fresh rosemary

1 teaspoon minced fresh thyme

1/4 teaspoon ground nutmeg

3 teaspoons olive oil, divided

1/4 teaspoon salt

1 shallot, minced

2 boneless, skinless chicken breasts, about 5oz each

Equipment:

bowl

frying pan

meat tenderizer

plastic wrap

knife

baking sheet

oven

Cooking instruction summary:

In a small bowl, combine the thyme, rosemary, salt, and black pepper.Heat olive oil in a small skillet over medium heat. Saute the shallot for about 5 minutes, until softened. Add the apple, nutmeg, and 1/2 teaspoon of the thyme and rosemary mixture. Cook for about 5-7 minutes more, stirring occasionally, until apple is tender. Remove from heat and allow to cool.Carefully butterfly the chicken breasts using a paring knife, cutting in half through the center, stopping before reaching all the way through. Lay out two pieces of plastic wrap on a work surface. Open each piece of chicken and lay each on its own piece of plastic. Top each with a second piece of plastic wrap, and pound to 1/4" thickness with the flat side of a meat tenderizer.Remove top piece of plastic from each chicken breast, and top each one with half of the shallot-apple mixture, spreading into an even layer. Scatter the pieces of brie cheese over. Roll each one as tightly as you can, wrapping it with the plastic underneath. Place the rolled chicken breasts, wrapped in plastic, on a baking sheet. Freeze for 30 minutes.Preheat oven to 375ºF. Heat remaining 2 teaspoons olive oil in a medium sized oven-proof skillet over medium-high heat. Remove chicken from the freezer, unwrap, and season with the remaining thyme-rosemary mixture. Carefully transfer to the skillet, seam-side down, and cook for about 3 minutes, until lightly browned. Turn and continue cooking to brown on all sides.Turn off heat and transfer skillet to the preheated oven. Bake for 15-20 minutes, or until no longer pink in the center. Let rest for a few minutes before slicing with a sharp knife.

 

Step by step:


1. In a small bowl, combine the thyme, rosemary, salt, and black pepper.

2. Heat olive oil in a small skillet over medium heat.

3. Saute the shallot for about 5 minutes, until softened.

4. Add the apple, nutmeg, and 1/2 teaspoon of the thyme and rosemary mixture. Cook for about 5-7 minutes more, stirring occasionally, until apple is tender.

5. Remove from heat and allow to cool.Carefully butterfly the chicken breasts using a paring knife, cutting in half through the center, stopping before reaching all the way through. Lay out two pieces of plastic wrap on a work surface. Open each piece of chicken and lay each on its own piece of plastic. Top each with a second piece of plastic wrap, and pound to 1/4" thickness with the flat side of a meat tenderizer.

6. Remove top piece of plastic from each chicken breast, and top each one with half of the shallot-apple mixture, spreading into an even layer. Scatter the pieces of brie cheese over.

7. Roll each one as tightly as you can, wrapping it with the plastic underneath.

8. Place the rolled chicken breasts, wrapped in plastic, on a baking sheet. Freeze for 30 minutes.Preheat oven to 375ºF.

9. Heat remaining 2 teaspoons olive oil in a medium sized oven-proof skillet over medium-high heat.

10. Remove chicken from the freezer, unwrap, and season with the remaining thyme-rosemary mixture. Carefully transfer to the skillet, seam-side down, and cook for about 3 minutes, until lightly browned. Turn and continue cooking to brown on all sides.Turn off heat and transfer skillet to the preheated oven.

11. Bake for 15-20 minutes, or until no longer pink in the center.

12. Let rest for a few minutes before slicing with a sharp knife.


Nutrition Information:

Quickview
369k Calories
31g Protein
17g Total Fat
22g Carbs
23% Health Score
Limit These
Calories
369k
18%

Fat
17g
27%

  Saturated Fat
6g
41%

Carbohydrates
22g
8%

  Sugar
15g
18%

Cholesterol
100mg
34%

Sodium
605mg
26%

Get Enough Of These
Protein
31g
63%

Vitamin C
104mg
126%

Vitamin B3
12mg
64%

Vitamin B6
1mg
61%

Selenium
40µg
58%

Vitamin A
2644IU
53%

Phosphorus
331mg
33%

Potassium
786mg
22%

Vitamin B5
2mg
22%

Vitamin B2
0.36mg
21%

Fiber
4g
19%

Vitamin E
2mg
17%

Folate
65µg
16%

Magnesium
54mg
14%

Vitamin B12
0.69µg
12%

Zinc
1mg
11%

Vitamin B1
0.16mg
11%

Manganese
0.21mg
11%

Vitamin K
10µg
10%

Calcium
79mg
8%

Iron
1mg
8%

Copper
0.1mg
5%

Vitamin D
0.25µg
2%

covered percent of daily need
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