I got the idea for this on the episode of Iron Chef America – Battle Sausage when the challenger made something like this…only with rabbit instead of chicken. I
was too lazy to couldn’t find rabbit, so I got chicken. There ya go.
I almost scrapped the idea because I got home so late and leftovers sounded oh, so appealing. But oh, wait. I had nothing leftover. God. Dammit.
BUT! These are super easy. Don’t let the fancy French name or the fact that it involves the use of exotic kitchen implements like kitchen twine (thanks, Jasmine and Geoff!!) deter you…total prep and cook time was less than a half hour. Really. And people will totally think you’re a five star chef. Or something.
1 lb Ground Sausage of choice (I used mild Italian)
1 Red Bell Pepper, diced
1/2 Large Onion, diced
2 Cloves Garlic, minced
Salt and pepper to taste
6 Boneless, Skinless Chicken Breasts
In a large skillet, heat some olive or coconut oil over medium-high heat. Saute the garlic until lightly browned, then add the sausage. When sausage is browned and crumbly, add the veggies and seasonings to taste. Continue stirring until veggies are slightly softened and remove skillet from heat.
Butterfly the chicken breasts and pound to about 1/8″ thick (check out a how-to here) with a kitchen mallet or just the heel of your hand. Lay out the butterflied chicken and spoon some of the sausage mixture into the center of each–not too much or it won’t stay together but enough to cover the surface of the chicken breast. Gently roll up the chicken breasts from the long side and secure with kitchen twine or toothpicks. Continue with remaining chicken and sausage.
Arrange roulades on a baking sheet, drizzle with olive oil and salt and pepper (or any other seasonings you’d like). Bake at 350 degrees for 15 minutes.by