Chicken Roulades recipe with Sun-Dried Tomatoes: A Perfect Dish for Dinner Parties
Are you looking for a delicious and elegant dish to serve at your next dinner party or special occasion? Then you’ve come to the right place! In this blog post, we’ll be sharing a recipe for Chicken Roulades with Sun-Dried Tomatoes that is sure to impress your guests. This dish features tender chicken fillets rolled up with flavorful sun-dried tomatoes and fresh basil, then breaded and baked to perfection. The result is a beautiful and tasty dish that is perfect for any occasion.
You may also be interested in Grechaniki Recipe and Lazy Stuffed Cabbage.
You can also check out our other Main Dishes recipes.
Chicken Roulades with Sun-Dried Tomatoes
Ingredients
- 10 pcs sun-dried tomatoes
- 2 pcs chicken fillets
- 2 pcs eggs
- 1 pc parsley root
- 1 cup flour
- 1 cup breadcrumbs
- ½ cup tomato sauce
- ½ cup sunflover oil
- 5 spirgs basil
- 1 tsp dried dill
- salt and pepper to taste
Instructions
- Begin by preparing the chicken fillets. Rinse them under cold water and pat them dry with paper towels. Cut each fillet lengthwise into 2-3 pieces.
- Place the chicken pieces between two sheets of plastic wrap and pound them gently with a meat mallet until they are an even thickness.
- Brush both sides of the chicken pieces with oil and season them with dried dill, salt, and pepper. Let the chicken marinate for 1-2 hours.
- While the chicken is marinating, prepare the filling. Pluck the leaves from the basil sprigs and slice the sun-dried tomatoes into strips.
- Preheat your oven to 350°F (175℃)
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- Take a piece of marinated chicken and place some sun-dried tomato strips and basil leaves on one end. Roll up the chicken tightly, tucking in the sides to enclose the filling.
- Dip the chicken roll in the flour, shaking off any excess. Then dip it in the beaten egg, letting any excess drip off.
- Finally, coat it in the breadcrumbs, pressing them onto the surface of the chicken.
- Repeat with the remaining chicken pieces and filling.
- Heat some oil in a large oven-safe skillet over medium heat. Add the breaded chicken rolls and cook until they are browned on all sides.
- Pour the tomato sauce over the chicken rolls and add the parsley root to the skillet.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the chicken is cooked through and the sauce is bubbling.
- Serve hot, garnished with additional fresh basil leaves if desired.
