Recipe submitted by BizGirl - Mar 16th, 2009

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   • Chicken Roulade with Spiced Cider Reduction

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     Chicken Roulade with Spiced Cider Reduction

     Serves: 20 | Prep time: minutes

     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

     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.

     Source: Executive Chef Richard League of Pelham/ Split Rock Golf Coures in Bronx, New York

     See more Maincourse Recipes

     Tags: with maincourse chicken roulade spiced cider reduction

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