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Chicken Roulade Is So Easy That It Won't Get Your Goat

Photo by MICHELLE BAKER

Restaurants say cheesy chicken roulade is their most popular dish - and one that's more accessible than you'd think.

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By GREG and MICHELLE BAKER

Tribune correspondents

Published: September 2, 2008

It has come to our attention that every restaurant across the United States has a grilled chicken dish with sun-dried tomatoes and some kind of cheese (normally goat cheese) formed into a roulade (fancy word for roll) on its menu.

OK, not every restaurant. We doubt you would see it on a Vietnamese menu or in some Mexican joint, but it has gained its place as the de facto banquet food for pyramid sales conventions in Midwest budget hotel chains.

We can think of four local restaurants in the Tampa Bay area alone that offer some kind of roulade. And then there are the chains - Chicken Bryan at Carrabba's, Pasta Milano at Romano's Macaroni Grill - where they're getting sucked up. While chefs cringe at the thought of preparation, local restaurant owners tell us it is the most popular dish on the menu by far.

We're not hatin'. We, too, lick the fork when presented with a huge piece of grilled chicken breast smothered in chevre goat cheese and then laced with those tart little sun-dried rubies. It's good. Really good. But did you know how easy it is to make?

We're certain this column will upset the restaurants touting this inexpensive-to-make and devilishly good dish, but how could we not share this with you, our dear, wonderful, readers? How could we not divulge the secret behind this decade's and last decade's fad food, the sun-dried tomato and goat-cheese chicken roulade?

This is not a new dish. A young Greg, just a few years out of culinary school, was arm deep in chicken breast under the command of a San Francisco chef who proudly placed this very dish right smack dab in the middle of the menu - and that was in the very early '90s. Very early.

There's just something about this little poultry concoction that makes everyone drool and has allowed it to withstand the test of time.

So, as a way to thank each and every one of you for being loyal readers of our little dog and pony show, we give you a secret long-guarded. Once you've made this, you'll never pay those restaurant prices again.

SUN-DRIED TOMATO AND GOAT CHEESE CHICKEN ROULADE

4 ounces goat cheese

4 each, sun-dried tomatoes, chopped fine

4 each boneless, skinless chicken breasts, butterflied (cut almost in half, through the thick part, to make the breast thinner)

1 teaspoon fresh basil, chopped

1 tablespoon canola oil

Sea or kosher salt and freshly ground black pepper

Combine the goat cheese, sun-dried tomatoes and basil in a bowl. Season to taste with salt and pepper.

Cover a cutting board with plastic wrap and place the chicken breasts on the plastic wrap.

Cover the chicken breasts with another layer of plastic wrap. (The plastic wrap will help protect the chicken in the next step.)

Using a meat mallet, rolling pin, fist or what have you, gently pound the chicken breasts until they are between 1/8- and 1/4-inch thick. Don't get caveman on the poor things and beat them into submission; be gentle.

Remove the top layer of plastic wrap and season the top of the chicken breasts with salt and pepper.

Place 1/4 of the goat cheese mixture at the near end of each breast - it won't look like much, but a little of these flavors goes a long way. Just trust us.

Now, pretend like you're rolling a burrito - fold the sides over just a hair to keep the filling from oozing out, and roll the breast, securing with toothpicks to keep them from unrolling.

Heat the canola oil in a saute pan over medium heat.

Season the outsides well with salt and pepper and place the chicken in the pan, browning on all sides.

When all of the sides are nicely browned, transfer the chicken breasts to a baking sheet and place in a preheated 400-degree oven for 8 to 10 minutes, until the temperature at the center of the chicken breasts reaches 150 degrees.

Remove the chicken breasts from the oven, place on a cutting board, and allow them to rest for 5 minutes before doing anything else.

Finally, remove the toothpicks from the chicken and slice into 4 pieces to serve.

Makes 4 servings.

Greg and Michelle are co-owners of Cooks and Company Personal Chef and Catering. Greg and Michelle are co-owners of Cooks and Company Personal Chef and Catering.

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