Place half a chicken breast in a plastic bag and place on a cutting board.
Using a meat mallet, pound each breast to about 1/4" thickness.
Place a piece of cheese at one end and then roll the breast up around the cheese.
Continue in this manner until you have one Roulade per person or two if you have hearty eaters.
Create a dredging station.
Dredge the Roulades first in seasoned flour, then in beaten egg and then in bread crumbs.
Fry in Olive Oil until golden brown on all sides.
When crisp and golden place on a rack over a parchment lined baking sheet.
Roast in a hot oven (400*) for 10-15 minutes.
While the chicken is roasting prepare your sauce.
Place on a platter and top with the tomato sauce.
I served it up with a Caesar Salad.
Chicken Parmesan Roulades
adapted from Cuisine at Home Issue #57.
Boneless, skinless chicken breast halves
Mozzarella cheese, cut into medallions
1 c. seasoned bread crumbs
1 egg, beaten
1/4 c. flour
salt and pepper to taste
1/2 c. olive oil
1 med. onion, chopped
2 pints cherry tomatoes, pulsed in a food processor
2 T. pesto
Pound each chicken breast half to 1/4" thickness. Place a piece of Mozzarella onto each chicken breast and roll the chicken around the cheese, making roulades. Fill 3 shallow bowls with the bread crumbs, beaten egg and flour that has been seasoned with salt and pepper. Dredge each roulade, first in the flour, then the eggs and lastly the bread crumbs. Fry roulades in olive oil until golden brown and crispy. Remove from pan and place on a rack that has been set over a parchment lined baking pan. Roast at 400* for 10-15 minutes.
Drain all but 2 T. of the oil from the pan and place over med high heat. Saute the onions until fragrant and soft. Add the tomatoes and pesto and cook until slightly thickened. Taste and season with salt and pepper if needed.
Place roulades onto a serving platter and top with sauce. Print Recipe