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.
Chicken, Ham and Swiss Roulades
From RealSimple.com
8 thin chicken cutlets
salt
pepper
8 slices ham
8 slices Swiss cheese
olive oilSeason 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
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Yumm this looks delish!! I adore swiss cheese – infact I have some in the fridge right now, might make this for dinner tonight!!
Hah! They are cute letter Cs! This dish looks delicious.
Hi, I make a similar recipe. I suggest that you add 1/4 cup of dry sherry to the dish when it goes in the oven. Keeps the chicken moist and adds flavor. Mommy
Thanks for the suggestion. I’ll try that next time I make them.
Diane