Background: I had this dish at Fontenot’s in Winter Park many years ago and loved it so much that I had to make it myself! The sun-dried cherries along with jalapeno made this entree’ a culinary delight. I recreated the dish and it is now a family favorite. Pair with Crispy Risotto Cakes and fresh veggies.
Ingredients for Roulade:
- 4 6-8 ounce Skinless, boneless chicken breasts – pounded to 1/8″ thickness
- 1 8 ounce cream cheese, softened
- 1/2 6 ounce package Traina Fruitons Sun-dried Cherries, diced
- 1 large jalapeno, diced
- 2+ tablespoons olive oil for browning roulades and brushing wax paper for baking
- Kitchen twine to secure roulades in place
Ingredients for sauce:
- 1 cup LaCrema Chardonnay wine or other dry white wine
- 1/2 cup whipping cream
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped Italian flat-leaf parsley
- Line a baking sheet with waxed paper brush with Olive Oil.
- Arrange pounded chicken breasts in a single layer on prepared sheet.
- In a medium bowl, combine cream cheese, sun-dried cherries and jalapeno.
- Spread cream cheese spread fairly thin (1/8” thick) dividing evenly and keeping filling away from edges.
- Beginning at the narrower end of 1 chicken breast, roll up, enclosing filling as you would a jelly roll; tie with kitchen twine at 1″ intervals to secure. Repeat with remaining chicken breasts.
- Preheat oven to 450 o
- Heat 2 Tbsp. oil in a large heavy skillet over medium-high heat. Add chicken roulades and cook until brown on all sides, about 10 minutes. Set skillet aside to make sauce.
- Transfer chicken roulades to a small roasting pan and bake until an instant-read thermometer inserted into the thickest part of roulades registers 160°, 5-7 minutes. Remove twine before placing on serving plate or platter.
- Meanwhile, heat the same skillet over high heat; add the wine. Stir with a wooden spoon to scrape and dissolve pan deposits; cook until liquid reduces by half, about 5 minutes. Reduce the heat to medium-high; stir in the cream. Cook 1 minute; stir in the mustard. Cook until the sauce is thick enough to coat the back of a spoon, about 5 minutes.
- Spoon sauce over Chicken Roulades and sprinkle with flat-leaf parsley. Serve immediately.
Pair with Crispy Risotto Cakes and fresh veggie like asparagus.
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