by Robert Giles

While chicken is very versatile, it’s easy for the home cook to sometimes fall into a rut. Yes, fried and roasted chicken are great, but there are other recipes that can add a little bit of flair without too much extra work. Chicken roulade is my go-to when I need to elevate my weeknight meal. It feels elegant and can be a great ending to a long day.

I do have a few tips to go along with this recipe. First, the fillings can be anything that you want. I’ve used several different types of hams and vegetables (asparagus is one of my favorites). Next, when you are pounding out the chicken try to make sure that it is as even as possible. Lastly, while this recipe is including a sauce that is spread within the roulade, you can also remove that and make a sauce or gravy to put on the finished roulades.

For pairing I tend to stick with Chardonnay, as these wines will have a breadth of styles that can complement any fillings that you decide to use. However, there are a variety of wines that will work just as well.

Fraga do Corvo Godello is an example of a Spanish white wine that fits the bill for this pairing. With a slightly fuller body than some lighter Chardonnays, the crisp green apple and stone fruit flavors will pair nicely with this or many other chicken preparations.

Michele Chiarlo Gavi with its golden apple flavors combined with a floral undertone can accentuate the lightness of the chicken. The acidity is present to cut through the sauce but does not overpower the medium body of this Italian white wine.

A slightly different option, Elk Cove Pinot Blanc is a fantastic wine that can become part of your weeknight staples. Leaning into a honeydew melon flavor with traces of lemon citrus, the medium bodied and slightly creamy mouthfeel of this wine will give the sauce something to cut through.

My go-to for this dish, however, would be one of our newest wines, Bezel Chardonnay. A moderately oaked Chardonnay from Cakebread Cellars that is the perfect accompaniment to this meal. With a floral aroma, medium body, and plenty of pear and apple with just a hint of asparagus on the finish, this wine does not overstay its welcome and accentuates the best parts of the dish.

Although this meal may seem complicated, it is really something that comes together faster than you would realize. Served up with a side of couscous and sautéed broccoli, it is a definite winner in making the weeknight feel elegant without too much work.

I like to keep this recipe filed away for when I want something just a little “outside of the norm” for dinner. And the versatility in fillings make for an ever changing dish that can fit almost any occasion.  Cheers!

Tiger Sauce

• 1 cup mayonnaise
• ¼ cup chili sauce
• 1 tbsp horseradish
• 1 tbsp worcestershire sauce
• 1 tsp hot sauce
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• ¼ tsp cayenne

DIRECTIONS

Combine all ingredients in a bowl and thoroughly mix. Salt and pepper to taste.

Chicken Roulade

• 2 medium chicken breasts
• 4 – 5 slices of prosciutto or serrano ham
• 2 – 4 slices of Swiss cheese
• 4 mini sweet peppers cut into strips

DIRECTIONS

1. Preheat your oven to 375.
2. Butterfly your chicken breasts and pound to ¼ inch thickness.
3. Spread a thin layer of the Tiger Sauce on the inside of the chicken breast followed by the cheese, ham, and sweet peppers. Roll the chicken breasts up and pin the end with wooden toothpicks and place on a cookie sheet.
4. Place the roulades on a wire rack and cover with aluminum foil. Bake for 20 minutes.
5. Uncover the chicken and brush with the remainder of the Tiger Sauce. Bake uncovered for an additional 10-15 minutes depending on the size of your chicken.
6. Remove toothpicks and serve.