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Chicken Roulade and Chard with Parmesan Recipe

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This recipe for Chicken Roulade and Chard with Parmesan is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tablespoons olive oil
12 large sage leaves
Salt and freshly ground black pepper
Two 6-ounce boneless, skinless chicken-breast halves
1/2 teaspoon Emeril's Original Essence
4 thin slices (about 2 ounces) prosciutto
1/4 cup all-purpose flour
1/2 cup chicken stock or canned low-sodium chicken broth
1/2 cup white wine
3 tablespoons butter, cut into small pieces
Grated parmesan, for serving
Chard with Parmesan
Directions:
Directions:
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Place a slotted spoon and a paper towel-lined plate near the stove.

Heat 1 tablespoon olive oil in an 8-inch sauté pan over medium-high heat. Fry 4 sage leaves, in batches if necessary, for about 10 seconds, then quickly remove from pan with slotted spoon and transfer to the lined plate to drain. Sprinkle leaves with a little salt and set aside. (The leaves will be nicely green and crisp when they have cooled. This can be done a day in advance; keep the fried sage leaves in a closed container at room temperature.)

Place chicken breasts on a sheet of plastic wrap, side by side with about 2 inches of space in between. Lay another sheet of plastic wrap on top. Using the flat side of a mallet, pound chicken into evenly thick (1/4-inch) cutlets.

 

 

 

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