Chicken Rolls
Submitted by starbuck3535
Chicken rolls stuffed with ham, sage, and garlic, pounded thin, rolled into spirals, and pan-fried until golden. A simple roulade ready in under an hour.
YIELD
6 servingsPREP
30 minCOOK
20 minREADY
50 minThese chicken breast rolls are a stripped-down take on chicken cordon bleu without the cheese or breading. Each breast gets pounded to a quarter inch, rubbed with sage, garlic, salt, and pepper, wrapped around a slice of ham, and pan-fried until golden on all sides.
Pounding the chicken thin is the step that makes everything work. At a quarter inch, the breast is flexible enough to roll into a tight spiral without cracking, and it cooks through evenly in the skillet without drying out.
The sage and garlic rub goes directly on the meat before the ham layer. That way the seasonings are trapped inside the roll where the heat releases their oils into the chicken as it cooks, flavoring it from the inside out.
A light dusting of flour on the outside gives the rolls a thin, crispy skin that browns beautifully and helps hold the spiral shape together during cooking.
Chef Tips
- Pound between plastic wrap or wax paper to prevent the chicken from tearing. Use the flat side of a mallet, not the textured side
- Secure the rolls tightly with toothpicks or kitchen string. Loose rolls unravel in the pan and cook unevenly
- Don’t crowd the skillet. Cook in batches if needed so each roll has room to brown on all sides
- Use tongs, not a fork, to turn the rolls. Piercing them releases the juices you’re trying to keep inside
Variations
- Add a slice of Swiss cheese inside with the ham for a classic cordon bleu filling
- Use prosciutto instead of regular ham for a saltier, more intensely flavored roll
- Finish with a pan sauce: deglaze the skillet with white wine and chicken broth after removing the rolls
Ingredients
Directions
Place a chicken breast between two sheets of wax paper or plastic wrap and pound to an even thickness of ¼ inch with the bottom of a small skillet or the blunt side of a meat mallet.
Repeat with remaining chicken breasts.
Mix the sage with the salt, pepper and garlic.
Rub the mixture on one side of the chicken breasts.
Place a slice of ham over the seasoning, and then roll the chicken breast into a spiral.
Secure the spiral closed with toothpicks or by tying them with string.
Rub the rolls lightly with flour, shaking off any excess.
Pour the oil into a skillet, and heat it over medium heat.
Add the chicken rolls, being careful not to crowd the pan, and cook until golden brown on the bottom.
Turn with tongs, and cook until all sides are brown, and the chicken is cooked in the center, about 15 to 20 minutes.
Drain on paper towels, and serve immediately.
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