This year's been a good year in terms of food creativity for theworkhorse. I've been doing a whole lot more of cooking by the seat of my pants (meaning without a recipe) and I've been pretty pleased with the results, especially when it's a simple recipe such as this one.

Chicken roulades filled with gruyere and parsley.
Ingredients:
Two boneless chicken breasts thinly sliced, and pounded even thinner
1/4 cup of minced parsley
1/4 cup of gruyere cheese
one egg
plain bread crumbs
salt and pepper
oil for frying


Salt and pepper both sides of the chicken. Pick a side and spoon out maybe 1 Tb or so of the mixture on top.


Roll up your chicken and secure with toothpicks. You can trim off some of the toothpick overhang, but don't trim too much or you'll have trouble pulling them out later. *



Beat up the egg with some salt and pepper. Dip in egg mixture first, then breading. (yes, I know I'm going right to left, somehow when I bread things, this always happens)


Set your nonstick pan to medium high heat and heat up 1 Tb of oil. Fry roulades on first side about 2 minutes. Then turn heat down to medium and continue to cook other 2 sides for the same amount of time each side. Add more oil as you need to.




Put in 400 degree oven for 7-10 minutes depending on sizes of rolls. Let rest 5 minutes afterwards before removing toothpicks and cutting into medallions.


*You can make the roulades up to this point and stow in fridge for a bit before your guests arrive. I wouldn't leave them in like this for more than overnight. I actually prefer a half hour chilling time to give your roulades time to firm up before frying anyway.