Posted on | April 3, 2010 | No Comments
One afternoon my daughters wanted to cook dinner for the family. The younger two wanted to make desserts, so my youngest made GF GrapeNut pudding, my middle daughter made a fudge pie from the Joy of Cooking, and my oldest decided to make the main course, with a side of pasta.
After much searching for the perfect recipe to make for dinner, Mackenzie found a Chicken and Chive Roulade recipe in the wonderful Silver Spoon cookbook. We made some adaptations to add a bit more flavor and to make it gluten-free, as well as creating more detailed directions.
This recipe is not dairy-free This is a delicious gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, soy free, egg free, tree nut free, peanut free, fish free, and shellfish free recipe. This recipe is Faux Fast Food, and can be made in under 45 minutes.
- 4 boneless/skinless chicken breasts
- 1/4 cup butter and 2 TBS butter, separated
- 2 TBS chopped fresh chives (they’ve popped up in the garden already this spring!)
- 8 tsp cream cheese with chives
- 1/4 cup grated parmesan cheese
- 1/4 cup gf flour
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- freshly ground salt and pepper to taste
- 3 TBS olive oil
Have a large skillet with a cover ready, as this cooks on top of the stove. You will also need 8 toothpicks.
Cut each chicken breast in half length-wise. Lay between two sheets of wax paper and pound each one with a meat mallet to approximately 1/4 to 1/8 inch thick.
Divide the 1/4 cup butter into 8 equal pieces. Lay out every piece of pounded chicken breast on a piece of wax paper or a cookie sheet. On each place 1 piece of butter, 1/8th of the chives, and 1 tsp chive cream cheese.
Roll each piece of chicken length-wise, and secure with a toothpick.
In a bowl, combine flour, parmesan, oregano, thyme, salt, and pepper.
Dust each roulade with the flour mix, and then dredge the bottom of each piece of chicken with the flour mixture as well.
Melt the remaining butter and the olive oil in the large skillet over medium-high heat. Place each piece of chicken in the skillet. Cook until browned (about 2 minutes), then flip. Cook each side for 2 minutes, until browned on all sides.
Sprinkle the chicken with any leftover chives when serving. Serve with pasta (Mackenzie tossed her pasta with butter and parmesan), quinoa, or potatoes and a roasted vegetable (we had roasted broccoli and asparagus).