Chicken Roulade!

Chicken Roulade?!

“OMG...That’s so hard to make!!”

I look at my friends and say “Don’t worry! I have a recipe for you!”  :)

For those who love chicken breast and chicken liver I have good news: Here is a delicious dish that combines both, with guaranteed results. And it’s very simple to prepare, in a short period of time.

And for those who are new to this: A chicken roulade is a different way to prepare everyday chicken. In terms it looks a lot more ‘fancy’ than regular chicken recipes. That’s why some people - think - it’s hard to make.

But I’m here to show you!

This is a healthy, simple meal. You can even make this in your kitchen with your children. Get them involved with cooking and one day you may have a Chef like I do!!

Right Chef? 

OK! No more talking, we’re getting hungry!

Ingredients (Serves 4 roulades):

200 g chicken livers
400 g chicken breasts
1 medium onion
3-4 tablespoons of oil
Salt and pepper to taste
4 tablespoons yogurt (or sour cream)
2 tablespoons of mustard
Vegeta
1 tablespoon of finely chopped parsley

Directions:

Wash chicken livers well through a strainer. Leaving them in the strainer, put the strainer on a plate and set aside for now.

Chop the onion very fine and set aside, too.

Remove the livers from the strainer and chop, also into very fine pieces.

Heat a large pan over medium heat. Add 3 tablespoons of oil. Add your finely chopped onion. Sprinkle with just a little salt, pepper, and vegeta to taste.

After 1 or 2 minutes, add the chicken livers. Stir occasionally to prevent any burning. Saute for 15 minutes. They should become a golden color and slightly crispy.

Now we’re ready to use potato masher on the onion and livers! Mash the livers until they are like a puree.

Heat 5 cups of water over high heat. Add some salt. We’ll be bringing this to a boil.

Wash chicken breasts and dry with paper towels. Slice the breasts lengthwise so you can open them like the pages of a book. They should look like butterfly wings when open on your cutting board.

Next, in the middle of the open chicken breasts, we place the cooked liver and onions. Now roll the breasts for the liver until you have a tube like shape. You might close the ends with toothpicks. Wrap the rolls in aluminum foil.

Your water should be boiling now. Drop the aluminum rolls into the boiling water and cook for about 25 minutes. You can also bake for about 10 minutes in the oven at 180°C/355°F to get a great taste and golden color.

While you’re boiling and baking you can prepare the sauce! In a medium size pan mix together the mustard and yogurt. Over a medium heat, stir for two minutes until the yogurt has nice yellow color and everything is heated well.

When you’re finished baking, carefully remove the foil from the chicken rolls. Place the rolls back into the baking pan. Pour the sauce we just made over the rolls and bake for only two more minutes.

We’re done!

My Chef's Tips:

To serve, cut the chicken rolls into several pieces, and put on a plate. Pour over the sauce and sprinkle with the parsley. Parsley has vitamin C - another good reason to add this to this recipe!

For sides, you can serve either baked potatoes, or cooked rice, it is up to you.

For veggies, add some cooked carrots and - as always - serve with a nice green salad! My Chef is happy, he knows what’s good!

And there you go! A simple, but elegant chicken roulade dinner.

For you and your loved ones from Monika's Kitchen!

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