Chicken Roulade

Name: Chicken Roulade
Ingredients: 300g ground chicken (i used boneless thighs); 50g grated cheese (can also be smoked); 2 small eggs; 1/2 small red bell pepper (raw or roasted; i used raw); 1 small boiled carrot; 1 green onion stalk; 2 small pickled cucumbers; 2-3 slices ham (any type you like, i used prague ham); 1/4 teaspoon salt; 1/4 teaspoon pepper

April 16, 2011

Appetizers Chicken Easter Recipes Oven Recipes

Learn the technique for perfect roulade slices by reading this recipe. It's a "green" technique, accessible to everyone! It can be applied to any roulade of this type and your Easter platter will look better than ever.

If you have meat or vegetable roulade recipes that have been a hit with your guests, share them with me! I can't wait to add them to my collection 😉

Ingredients

300g ground chicken (I used boneless thighs)
50g grated cheese (can also be smoked)
2 small eggs
1/2 small red bell pepper (raw or roasted; I used raw)
1 small boiled carrot
1 green onion stalk
2 small pickled cucumbers
2-3 slices ham (any type you like, I used Prague ham)
1/4 teaspoon salt
1/4 teaspoon pepper

How to prepare chicken roulade

Dice the bell pepper, carrot, green onion and ham into small cubes. Also chop the pickled cucumbers and squeeze out the water. I chopped them very, very finely, they looked like confetti. The important thing is if you use raw red pepper, chop it very finely so it has time to cook. Otherwise, the size depends on you, on how you want the roulade cross-section to look, with larger vegetable pieces or with speckles (as I wanted mine to turn out).
In a food processor, add the chicken, raw eggs, cheese and season with salt and pepper. Process well for 1 minute until you get a paste.
Add the paste to the diced vegetables and ham and mix until homogeneous.
Prepare the can (I used a 400g can): cut off both ends. Cut a rectangle from parchment paper that you can use to line the inside of the can. Grease the parchment paper with oil.
Place parchment paper on the oven tray (plain, no need to grease). Place the can, standing upright, on the paper. Insert the greased paper into the can, with the greased side facing inward (see photo 5).
Fill the can with the chicken and vegetable mixture. Fill carefully so no gaps remain. Trim the excess parchment paper from the top if needed. Cover the can with aluminum foil.
Bake at 180C for 35-40 minutes. Remove the aluminum foil in the last 5 minutes.
Remove the tray from the oven and let the roulade cool in the can.
Gently lift the can (it will come out very easily) and the roulade is ready, just slice it when serving.
Store it in the refrigerator, standing upright (so it doesn't deform), covered with foil.