FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Chicken, Turkey, Duck, etcChicken Recipes pg 3 >  Chicken & Tarragon Roulade

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE MAGAZINES
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

CHICKEN AND TARRAGON ROULADE

 

Jekka's Herb Cookbook
by Jekka McVicar

The first time I cooked this recipe from my Aunt Anthea, I was serving a cold lunch to the Fruit, Vegetable and Herb Committee of the Royal Horticultural Society; I had been told 18 were coming but 26 turned up. This amazing roulade managed to stretch magnificently.
The French tarragon makes this dish; the anise flavor combines well with the cream cheese and chicken, which is then offset by the smoked bacon. A great combination. Serve with a fresh, crisp green salad and new potatoes covered in mint.
Serves 6-8


INGREDIENTS

    • 6 boneless chicken breasts
    • 10 slices smoked bacon
    • 3/4 cup + 2 tbsp (200 ml) cream cheese
    • 1 tbsp (15 ml) French tarragon leaves, finely chopped
    • 1 Ib (500 g) spinach, cooked and well drained


DIRECTIONS

Preheat the oven to 325°F (170°C).

Place a large rectangle of plastic wrap on a board and cover with the chicken breasts, their thicker bits opened out. Don't overlap them and don't worry if there are small gaps. Cover with another sheet of plastic wrap and bash with a wooden kitchen hammer or a rolling pin.

Take off the top layer of plastic wrap and cover the chicken breasts with the slices of bacon, laying them up and down, not across. On top of the bacon spread a moderate layer of cream cheese, then sprinkle on the tarragon leaves. Finally add a layer of spinach, having squeezed out any excess water.

Then comes the fiddly bit. Lightly oil a baking sheet and put it in front of the board. Take the far edge of the plastic wrap and roll the chicken toward you like a jelly roll, removing the plastic as you go. Roll the chicken straight onto the baking sheet. Cover the roulade loosely with foil just across the top and slightly down the sides, but not so it is airtight. Place in the oven for 50 minutes.

Remove from the heat and allow to cool. Once cool, cover with clean foil and place in the fridge for 1 hour prior to serving. Serve cold, cut into thin slices.
 

 

RELATED RECIPES

  Chicken Recipes pg 3   |   Chicken Stew (India)   |   Chicken In Light Beer Sauce   |   Chicken Mango Stir Fry   |   Chicken Marsala, Heart Healthy   |   Chicken Marsala 2   |   Chicken Milanese   |   Chicken Breast Mole 1   |   Chicken Mole (Oaxaca)   |   Chicken Mole Ole   |   Chicken Monterey   |   Chicken Paella   |   Chicken en Papillote with Vegetables   |   Chicken Paprika, Classic   |   Chicken Paprikas   |   Chicken Pasta   |   Chicken Piccata   |   Chicken with Pineapple Salsa   |   Chicken Pistachio Korma   |   CHICKEN POT PIES >>>>>   |   Chicken & Potato Fiesta Grill   |   Chicken Ratatouille   |   Chicken and Rice Casserole   |   Chicken and Rice L'orange  |   Chicken with Roasted Lemons   |   Chicken Satay with Peanut Sauce   |   Chicken Saute, Balsamic Sauce   |   Chicken Saute with Oranges & Avocados   |   Chicken Saltimbocca for Two   |   Chicken Skewers w/ Watermelon   |   Chicken & Spiced Apples   |   Chicken in Spicy Thai Paste   |   Chicken Stir Fry   |   Chicken Stuffed with Mascarpone  |   Chicken Supremes, Grapefruit Sauce   |   Chicken Tarragon   |   Chicken & Tarragon Roulade   |   Chicken Teriyapple   |   Chicken Teriyaki Meatballs   |   Chicken Tetrazzini   |   Chicken, Spaghetti Tetrazzini   |   Chicken Vermouth with Rice   |   Chicken and Walnut Fried Rice   |   Chinese Apricot Chicken   |   Chinese Chicken   |   Chitarnee, Calcutta Sweet & Sour   |   Chowning's Tavern Brunswick Stew  
  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.  For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

 

Popular Pages