ChickenWorld

Rooster Roulades

Mike Garten

Spinach and parmesan flip your atypical rooster breast right into a dinner party-worthy dish.

Cal/Serv:
305

Yields:

4

Prep Time:

0

hours

35

minutes

Whole Time:

0

hours

35

minutes

4


boneless, skinless rooster breasts

2


cloves garlic, finely grated

2
tbsp.

lemon zest, plus 2 Tbsp lemon juice

half
c.

finely grated Parmesan

32


child spinach leaves

Kosher salt and pepper

3
tbsp.

olive oil, divided 

2
pt.

grape or cherry tomatoes, sliced

1/4


small purple onion, thinly sliced

2
tbsp.

purple wine vinegar

  1. Warmth oven to 450ºF. Pound rooster breasts into skinny cutlets. In small bowl, mix garlic, lemon zest, and Parmesan. Lay eight spinach leaves on every rooster cutlet, then sprinkle garlic combination on high. Roll rooster up and safe with a toothpick (place toothpick in parallel to seam to make turning roulades simpler). Season rooster with half tsp every salt and pepper.
  2. Warmth 1 Tbsp oil in massive ovenproof skillet on medium-high. Fastidiously add roulades, seam facet down, and cook dinner, turning till browned on all sides, 6 to 7 minutes. Switch to oven and bake till cooked by, eight to 9 minutes extra. Drizzle lemon juice on roulades.
  3. Whereas rooster roasts, toss collectively tomatoes, onion, purple wine vinegar, remaining 2 Tbsp oil, and half tsp every salt and pepper. Serve with rooster. 

Make forward: Put together the rooster and refrigerate as much as 2 days earlier than cooking.

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