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BizGirl Recipe submitted by BizGirl - Mar 16th, 2009


    • Chicken Roulade with Spiced Cider Reduction

    • 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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