Best 4 Gruyere And Chicken Roulade Recipes

GRUYERE CHICKEN

Steps:

• Melt 3 T of butter or margarine in a skillet.
• Add the onion; cover and cook slowly until soft but not brown.
• Remove skillet from heat.
• Mix the cheese, stuffing mix, and paprika together.
• Rinse the chicken pieces in cold water and pat dry with paper towels.
• Lightly sprinkle the breasts with salt and pepper.
• Spread half of the cooked onion in the bottom of a 2 quart square baking dish.
• Add the chicken, and top with the remaining with onion.
• Cover with the cheese and stuffing mix.
• Combine the white wine and chicken broth, and pour over casserole.
• Dot with remaining 2 T of butter.
• Bake, uncovered, in a 350 oven for 35-40 minutes or until top is bubbly and lightly browned.
• If the chicken pieces are bigger and need more cooking time, check after 35 minutes and then cover with foil to add additional minutes.
• The chicken should be tender with no pink remaining.
• Let stand for 10 minutes before serving.
• This recipe is doubled easily.

GRUYERE AND CHICKEN ROULADE

Steps:

• Preheat oven to 350°F.
• Slice 3/4 of the way horizontally through chicken breasts, cutting through the rounded edge; open out, cover with plastic wrap and beat with a rolling pin to flatten.
• Cover each filet with a slice of ham, then a slice of Gruyere.
• Set aside one tablespoon chives; sprinkle rest over cheese.
• Roll up chicken; secure with a wooden toothpick or string.
• In an ovenproof pan, heat oil; cook chicken rolls gently, turning occasionally, until sealed.
• Pour off excess oil.
• Add garlic, wine and seasoning to pan, cover and cook in the oven for 25-30 minutes, until tender.
• Place roulades on a dish, remove toothpick or string and keep warm.
• Put pan and remaining contents on high heat and boil rapidly to reduce slightly; add Devon Cream and remaining chives and heat through.
• Cut each chicken roulade into half inch slices and arrange them overlapping on four warmed dinner plates.
• Pour over the sauce and serve immediately, with a selection of baby vegetables.

CHICKEN GRUYERE WITH SAUTEED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt, pepper, parsley, and dill. Rinse chicken breasts, and pat dry. Dredge chicken in the flour mixture.
• In a large skillet, heat 2 tablespoons of the butter over medium-high heat. Place chicken into the hot buttered skillet, and fry until brown on both sides. Transfer chicken breasts to a 1 quart glass baking dish. Add remaining butter to skillet, and fry the mushrooms and onion until wilted and lightly browned. Stir in the white wine, and reduce heat to medium. Simmer for 3 minutes to blend flavors. Pour the mushroom mixture over the chicken in the dish.
• Cover dish, and bake for 20 minutes in the preheated oven. After 20 minutes, remove cover, and sprinkle with shredded cheese. Continue baking for 10 more minutes, or until cheese is lightly browned and bubbly.

CHICKEN BACON ROULADES

Steps:

• Thinly slice shallots. In a 12-inch ovenproof heavy skillet cook bacon in batches over moderate heat, turning it, until golden but still flexible (not crisp) and drain on paper towels. In fat remaining in skillet cook shallots over moderately low heat, stirring, until softened. Transfer shallots with a slotted spoon to a small bowl and leave any fat remaining in skillet. Preheat oven to 300°F.
• Put each chicken breast half between 2 sheets of plastic wrap and with smooth side of a meat pounder pound each breast to 1/8-inch thickness. Discard plastic from boned side of each breast and season chicken with lemon pepper and salt. Arrange 2 1/2 bacon slices lengthwise (parallel with grain of flesh) along middle of each breast and top with shallots and Parmesan. Using plastic wrap as an aid, tightly roll up each breast lengthwise, tucking in ends to enclose filling, and secure seams with wooden picks.
• Add oil to reserved fat in skillet and heat over moderately high heat until hot but not smoking. Brown roulades all over, turning them, about 5 minutes total. Transfer skillet to middle of oven and bake roulades until just cooked through, 20 to 25 minutes.
• While roulades are baking, mince garlic. Transfer chicken to a plate with tongs and keep warm, covered. Pour off fat from skillet. Add wine to skillet and deglaze over moderately high heat, scraping up brown bits. Boil wine until reduced to about 1 tablespoon and add garlic and butter. Cook mixture over moderately low heat, stirring, until fragrant. Add flour and cook roux, stirring, 1 minute. Add broth and cream and bring to a boil, whisking. Simmer sauce, whisking, 2 minutes and pour through a fine sieve into a small saucepan. Keep sauce warm. Carefully discard wooden picks from roulades and cut crosswise into 1/2-inch slices. Spoon some sauce in center of each of 4 plates and arrange roulade slices decoratively on sauce.