Chicken Roulade with Spiced Cider Reduction

Serves: 20 | Prep time: minutes

Directions

Place Spiced Cider ingredients in a medium sized sauce pot and reduce by half. Season to desired taste and set aside until service. This sauce also freezes well. Place cubed bread in a medium sized mixing bowl. Sauté Onions until translucent then add Carrot and Celery and sweat 5 minutes. Add Dried Fruit and Herb Mix and continue to sweat another 5 minutes. Add mixture to cubed bread and mix. Add Eggs, Chicken Stock and Salt & Pepper. Allow mixture to cool and form into 1½ “tubes. Place at one end of pounded chicken cutlets and roll tightly. Sprinkle with Salt & Pepper and sear until golden brown. Finish in oven at time of service. Slice into ½ “ Pieces upon plating.

Ingredients

• 12 to 15 - 8 oz. Chicken Cutlets pounded flat
• Roulade Stuffing
• 4 Loaves Day Old Bread cut into Cubes
• 2 Cups Onions finely minced
• 1 Cup Carrots finely diced
• 1 Cup Celery finely diced
• 1 Cup Dried Cherries Blanched
• 1 Cup Dried Cranberries Blanched
• 1 Cup Dried Apricots Sliced & Blanched
• 1 Cup Fresh Herb Mix ~ Equal Amounts Chopped Rosemary, Thyme & Oregano
• 4 to 5 Eggs Beaten
• 2 to 2 ½ Cups Chicken Stock
• Salt & Pepper to taste
• Spiced Cider & Chicken Stock Reduction
• 1 - ½ Gallon Apple Cider
• 1 - ½ Gallon Chicken Stock
• 4 Cinnamon Sticks
• 1 Teaspoon Nutmeg
• 6 Whole Cloves
• 1 Teaspoon Whole Coriander
• Salt & Pepper to taste

Submitted by BizGirl online at
http://bestpartyever.com/recipes/show/138-Chicken-Roulade-with-Spiced-Cider-Reduction

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