What a quick, easy dinner these roulades were. And they were tasty too. We eat a lot of chicken, so they were a nice change from breaded chicken cutlets. If you use thin chicken breasts, they’re pretty easy to roll up. The thicker the cutlet, the tougher time you’ll have rolling them and getting them to stay together, even with toothpicks. I had a couple of chicken breasts that were on the thicker side, and I thought about pounding them to make them thin, but I got lazy and decided to try to roll them as they were. It was frustrating, and they needed a lot of toothpicks to keep them together, and in the end they weren’t rolls, they looked more like the letter C. Regardless, they tasted good. I recommend these for a quick weeknight meal.
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Chicken, Ham and Swiss Roulades
8 thin chicken cutlets
8 slices ham
8 slices Swiss cheese
Season 8 thin chicken cutlets (1½ pounds total) with salt and pepper and roll up each cutlet with a slice each of ham and Swiss cheese; skewer with toothpicks.
In an ovenproof skillet, cook in olive oil over medium-high heat until golden; transfer to oven. Cook at 400º F until cooked through, 8 to 10 minutes. Optionally, you can serve this with whole-grain mustard.
Yield: 8 roulades or 4 servings