Chicken Roulade

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
6

Beautiful to look at, these roulade are tasty too. Thinly pounded chicken breasts are wrapped around a flavorful stuffing, cut on the bias when cooked and presented on a bed of Gorgonzola polenta.

Ingredients

6 10-oz. chicken breasts, skin on
1 tbsp. butter
1 tsp. garlic, chopped
1 tsp. shallots
1 lb. portobello mushrooms, chopped
Salt and pepper, as needed
2 oz. Marsala wine
1⁄4 cup bread crumbs, toasted
1 cup fontina cheese, shredded
12 sage leaves
Soft Gorgonzola polenta, if desired
Sage leaves, for garnish
Roasted Garlic-Sage sauce, if desired
4 roasted walnuts

Steps

1. With a mallet, pound chicken to 1⁄8-in. thickness. In a medium sauté pan, melt butter, add garlic and shallots, and brown slightly.

2. Add mushrooms, season with salt and pepper, and cook until soft, about 7-9 min.

3. Add wine and cook for 2 min. Place in bowl and let cool.

4. In a large bowl, combine bread crumbs and cheese and mix thoroughly. Place chicken skin side down and season with salt and pepper.

5. Place 2 sage leaves on chicken breast, then place 3 oz. stuffing on sage leaves. Roll tightly and place the chicken breasts, with seam side down, on a lightly greased baking sheet. Bake 12-15 min.

6. To serve, cut roulade in half on the bias. Mount halves on a bed of Gorgonzola polenta. Nap Roasted Garlic-Sage sauce around perimeter of the polenta. Garnish with roasted walnuts.

Source: Recipe from Chef Ralph Conte

More From FoodService Director

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources