I feel somewhat bad foisting my most-adored recipes on Hellobee readers and the Internet at large. Yes, I cook almost everything we eat from scratch, but I am not the greatest example of dietary excellence. In my defense, I want to be one of those old ladies, who, when asked how she got to be so old, responds wryly with, “By eating lots and LOTS of bacon.” But no smoking. I can’t smoke; I use the money I save to bankroll my Gruyère habit. But, seeing as we’re all adults here, share I will. You may find something that is a new favorite. Only, please do not send me your doctor’s bill when your cholesterol levels are slightly elevated since your last checkup. Because you were warned, people!

These are elegant. They are delicious. They are a crowd-pleaser that will put a smile on the face of even the most finicky eater. Just ask Ellie; she is hard at work, as we speak, editing the manual on picky eating. And eating some of this chicken at the same time. Also, I like to pretend that since I made them they are actually health food. You may burst my bubble in the comments, if you must, but I am an ugly crier (just so you know).

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Makes 8 roulades (total time, about 1 ¼ hours)

Roulades

Halve, Prepare, and Roll With:

4 boneless, skinless chicken breast halves

Salt and pepper

8 ounces fresh mozzarella, cut into 8 2-inch-long pieces

Combine; Dredge and Brown In:

1 cup panko bread crumbs

1 T. minced fresh parsley

¼ cup all-purpose flour

1 egg, beaten

½ cup olive oil

Sauce

Saute in 2 T. Olive Oil; Add:

1 cup onions, chopped

½ t. red pepper flakes

3 cups cherry tomatoes, pulsed in a food processor

¼ cup chopped fresh basil

Salt to taste

Directions

Halve the chicken for the roulades. Pound each piece thin, using a mallet. Season with salt and pepper, and roll each with a piece of mozzarella.

Preheat oven to 400°; coat a baking sheet with nonstick spray, and set a cooling rack on top. Place the baking sheet in the oven.

Combine panko and parsley. Dredge roulades in flour, then dip into the egg and coat with crumbs. Heat oil in a sauté pan over medium-high heat. Add roulades, and brown on all sides, 4-5 minutes. Remove the roulades from the pan, transfer to the baking sheet in the oven, and roast for 10 minutes. Pour off all but 2 T. oil in the pan, and return the skillet to medium-high heat.

Saute onions and pepper flakes for the sauce until onions are soft, 2-3 minutes. Stir in tomatoes and cook until slightly thickened, 8-10 minutes. Season with basil and salt.

To serve, spoon sauce on top and sprinkle with Parmesan cheese.

Adapted from Cuisine at Home Volume 10