Grilled Chicken Roulade

I’m not sure it’s appropriate to call this a roulade, it’s really just a stuffed chicken breast.  Roulade sounds better, though, so why not?  This is a VERY simple recipe.  Take a skinless, boneless chicken breast and pound it thin.  The best way to do this is to put a single breast in a quart-size freezer ziploc bag and beat on it with a mallet, or the bottom of a small skillet or saucepan.  The repeat with however many breasts you are preparing.  The bag keeps you from spattering your kitchen with chicken juice, and it also keeps the mallet from tearing the meat.

Once you have it nicely flattened out, stuff with whatever you want.  In this case, I made a tapenade from some Kalamata olives, garlic, and olive oil.  Fold the meat around the stuffing and secure with toothpicks or butcher’s twine.

Grilling works well, but you could also sear in a skillet and finish in a 350 degree oven.  It’s done when the internal temperature reaches 150 degrees.

To serve, cut into 1/2″ thick slices and arrange on a platter.  Drizzle with a little olive oil, and garnish the platter with lemon wedges (not pictured).  This is a dish that will look far more impressive than it should given the simplicity of preparation.

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