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Chicken Gorgonzola Roulades recipe

Saut ed chicken rolls filled withfresh basil and gorgonzola cheese, served with a spicy red peppersauce.

Recipe: Chicken GorgonzolaRoulades

2 tablespoons pine nuts4 boneless, skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
16 large basil leaves
1/2 cup crumbled Gorgonzola cheese
1 tablespoon olive oil
Spicy Red Pepper Sauce (recipe follows)
Basil leaves for garnish

  • In a large frypan over medium-high heat,toast pine nuts, shaking pan occasionally, until lightly browned,about 3 minutes. Set aside.
  • Between two sheets of plastic wrap orwaxed paper, gently pound chicken breasts to 1/4-inch thickness;sprinkle with salt and pepper. Place 4 basil leaves over eachpiece of chicken, covering entirely. Sprinkle 2 tablespoons ofcheese over basil.
  • Sprinkle 1/2 tablespoon of the pine nutsover each chicken breast half. Tightly roll breasts, startingwith short end; secure with wooden picks.
  • To same frypan, add olive oil. Add chickenand saut , turning frequently, about 10 minutes or untilbrown on all sides. Reduce heat to low, cover and simmer an additional10 minutes, or until fork can be inserted in chicken with ease.Remove chicken to cutting board and let rest about 10 minutes.
  • Spoon Spicy Red Pepper Sauce evenly on4 individual serving plates. Slice each chicken roll into 1/2-inchslices and arrange, overlapping slices slightly, on top of sauce.Garnish with basil leaves.

    Makes 4 servings.

    Spicy Red Pepper Sauce: In blender container, place 1 (12-ounce) jar roastedred peppers (drained), 1/2 cup tomato puree, 2 cloves garlic,1 teaspoon sugar, 1/2 teaspoon salt and 1/4 teaspoon red pepperflakes. Pour into medium saucepan and heat over medium-low heat.

    Recipe provided courtesy of the NationalChicken Council. Used with permission.

    Pick n Pay : Spinach and peppadew chicken Roulade (30.10.2012)

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  • Comments

    1 Comment


    Bring a medium sized pot of water to simmer. Place the chicken roulades in the water to poach gently for 20 minutes. Remove from water and take off plastic and twine. Pat dry with paper towel. To make the puree, place 30 grams butter in a saucepan and set over medium heat. Add remaining clove garlic, gently cooking for one minute. Add remaining carrot, 1 ? bubs roughly chopped fennel and remaining 3l stock and simmer over a low heat until vegetables are tender. Transfer to a food processor, add remaining l cream and 30 grams butter and blitz until smooth. Season to taste and set aside.

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