Chicken Roulade
ID: ed428647...
A classic culinary technique to prepare a chicken breast by brining, pounding it flat, stuffing it with provolone, prosciutto, and caramelized onions, and then tightly rolling and poaching it. This process creates an incredibly tender, juicy, and flavor-packed chicken cylinder perfect for elegant presentation.
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🍳 烹飪流程
Prep and pound out a brined chicken breast to an even, thin thickness using a wet plastic sheet. → Layer cheese, prosciutto, and caramelized onions, then roll tightly into a cylinder. → Wrap firmly in plastic wrap, using a twisting and rolling technique to tightly compress the roulade before tying the ends. → Poach in 180°F (82°C) water for 18 minutes, then immediately shock in an ice bath.
烹飪步驟
簡短烹飪順序
Prep and pound out a brined chicken breast to an even, thin thickness using a wet plastic sheet. → Layer cheese, prosciutto, and caramelized onions, then roll tightly into a cylinder. → Wrap firmly in plastic wrap, using a twisting and rolling technique to tightly compress the roulade before tying the ends. → Poach in 180°F (82°C) water for 18 minutes, then immediately shock in an ice bath.
開場介紹
A classic culinary technique to prepare a chicken breast by brining, pounding it flat, stuffing it with provolone, prosciutto, and caramelized onions, and then tightly rolling and poaching it. This process creates an incredibly tender, juicy, and flavor-packed chicken cylinder perfect for elegant presentation.
步驟 1
Prepare a boneless, skinless chicken breast that has been brined in a 5% salt solution for 24 hours. Trim off any excess fat and the chicken tenderloin.
步驟 2
Cut down the sides of a Ziploc bag to make a sturdy plastic barrier for pounding the meat.
步驟 3
Moisten the inside of the plastic bag with cold water, then place the chicken breast flesh-side up inside.
步驟 4
Use the textured side of a meat mallet to flatten the thickest parts of the chicken using glancing blows, then flip to the flat side to make the thickness uniform and wide without tearing.
步驟 5
Remove the flattened chicken from the bag and lay it skin-side down. Layer the sliced provolone cheese, prosciutto, and caramelized onions on top.
材料清單
重要提醒
Brining the chicken breast beforehand ensures it remains incredibly moist and tender after poaching.
Wetting the inside of the plastic bag with cold water allows the plastic to glide smoothly and prevents it from sticking to and tearing the chicken.
Avoid striking the chicken straight down with the mallet; use glancing, sliding blows to spread the meat evenly.
Poached and chilled roulades can be stored in the refrigerator for up to 5 days before reheating and serving.
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