Chicken Piccata Roulade

Chicken Piccata Roulade

by abracashaba
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I love reinventing the classics. I think it’s a great way to enjoy familiar flavors but in a fresh new way. Chicken Piccata is one of those recipes that everyone has their own version of. Some like it breaded and fried, some sautéed, some with pasta, some with cream…. the list goes on and on. This is just a fun example of how versatile a good ol’ Piccata can be! Bon Appetite!

 

Chicken Piccata Roulade

The amazing flavors of Chicken Piccata all rolled up.
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Ingredients
  • 4 chicken Breasts

  • For the filling:
  • 1 cup Mascarpone Cheese
  • 2 Garlic Cloves, crushed
  • 3 tbsp Parsley, chopped
  • 1/2 cup Parmesan Cheese, finely grated
  • Salt and pepper

  • For the pan sauce:
  • 1/2 cup White Wine
  • 2 tbsp Butter
  • 1/4 cup Capers
  • 1 Lemon, zested and juiced
Directions
Step 1
Mix all the filling ingredients in a bowl and set aside once fully incorporated.
Step 2
Pound the chicken breasts until thin enough to see light through it. Take the filling and place in a line on the center of the chicken. Roll the chicken to cover the filling. It will be in a log shape. Tie with poultry string in a crisscross and make sure to secure the edges tightly. 
Step 3
Brown the chicken on all sides in an oven safe skillet with olive oil, I use cast iron. Bake at 400 degrees for another 15 minutes, until the center reaches 165 degrees. Place the chicken on a platter to rest. 
Step 4
Heat the skillet to med high heat, deglaze the pan with white wine and scrape any brown bits off the bottom. Once it had reduces a bit, add the butter, lemon zest, lemon juice and capers. Bring back up to a boil and cut the heat. Pour the sauce on top of the chicken roulades and enjoy!