Chicken Roulade (Make Ahead)
User Reviews
4.7
-
Prep Time
30 mins
-
Cook Time
45 mins
-
Total Time
1 hr 15 mins
-
Servings
16 servings
-
Calories
335 kcal
-
Course
Main Course
Chicken Roulade (Make Ahead)
Description
This recipe begins by hard boiling eggs, cooling, peeling, and slicing them in half. Meanwhile, chicken thighs are deboned and pounded thin to create pliable, even layers. Ground meats—pork, beef, and chicken—are combined and seasoned with garlic parsley salt and black pepper. The chicken thighs are seasoned lightly and spread with the ground meat mixture.
Two hardboiled egg halves are placed side by side near one edge of each thigh before rolling the meat tightly around the eggs to form a spiral. The rolls are arranged on a baking sheet with the seam side down and seasoned again before baking at a moderate temperature. This process cooks the meat layers evenly, while the eggs add a tender, firm center.
The roulades can be prepared ahead of time and stored before baking, making them suitable for planning meals in advance. The combination of meats and eggs offers a filling protein option, with a balance of flavors from the seasoning.
Ingredients
- 8 chicken thighs
- 6 egg
- 1 lb ground pork
- 1 lb ground beef
- 1 lb ground chicken
- 1 tbsp garlic parsley salt adjust to taste
- 1 tsp black pepper adjust to taste, ground
Instructions
- Bring a large pot of water to boil. Hard boil the eggs for 10-13 minutes and set them aside to cool. Once they come to room temperature, peel off the shells and slice them in half.
- Remove the bone from the chicken thighs. Using a meat tenderizer, pound the thighs skin side down until very thin.
- Mix the ground beef, pork, and chicken together with the garlic parsley salt and black pepper.
- Lay the pounded chicken thighs out on a clean cutting board. Sprinkle them with a little garlic parsley salt. Cover the chicken with a layer of the ground meat mixture. Place two hardboiled egg halves next to each other at either end of the chicken thigh.
- Starting with the side with the eggs, roll the thigh up tightly into a spiral. Repeat until you've used up all the thighs and ground meat mixture.
- Place the rolls on a baking sheet lined with parchment paper with the loose sides facing down. Sprinkle with garlic parsley salt and pepper and bake at 325°F for 45 minutes.
- Remove the roulades from the oven, drain the fat from the pan, and allow them to cool to room temperature. Cover the pan with plastic wrap and let them chill in the refrigerator overnight. Slice them into thin pieces and enjoy cold!
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 1g | 0% |
| Protein | 26g | 52% |
| Fat | 25g | 38% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 182mg | 61% |
| Sodium | 700mg | 29% |
| Potassium | 446mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 136IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
