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:
covered percent of daily need
