Chicken Roulades Sandwiches

Ingredients

4 boneless, skinless chicken breasts
1/4 t. salt
1/4 t. pepper
6 oz. cream cheese, softened
1/2 t. dried basil
8 large fresh spinach leaves
1 (7.25-ounce) jar roasted sweet red peppers, drained
Additional fresh spinach leaves (optional)

Recipe Procedure

Place chicken breasts between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper.

Stir together cream cheese, and basil; spread evenly over each chicken breast. Top each with 2 spinach leaves and roasted red peppers. Roll up, jellyroll fashion, starting with a short side. Secure rolls with wooden picks, and place, seam side down, in a lightly greased 11 x 7 inch baking dish.

Bake covered at 350°F. for 15 minutes. Uncover and bake 20 more minutes or until chicken is done. Slice crosswise into 6 to 8 pieces, and serve on a spinach-lined plate, if desired.

This makes about 24 roulades.

Chicken Wontons

12 wonton wrappers (3 x 3 1/2 inches), cut into quarters
Vegetable oil to brush on wontons, about 2 tablespoons
6 C. water
2 t. kosher salt, divided
1 lb. (about 3 medium) boneless, skinless chicken breasts, washed, patted dry
1/4 C. Major Grey's chutney
1/4 C. plus 2 T. plain yogurt
3 T. crunchy peanut butter
1 T. fresh lime juice
1 1/2 t. green curry paste
1/4 C. chopped green onions for garnish

Procedure

Preheat the oven to 325°F. Place the wonton wrappers on a work surface and brush lightly with the oil. Mold the wontons, oiled-side up, into the bottoms of miniature (1-inch) muffin tins. Bake until light brown, about 5 minutes. Remove from oven, let cool slightly and remove from the muffin tins. Cool on a wire rack. Place on a baking sheet and cover tightly with plastic wrap until ready to assemble.

In a medium saucepan, heat the water and 1 1/2 teaspoons kosher salt over medium heat. Just before the water comes to a boil, add the chicken and simmer until cooked through, about 12 minutes. Transfer the chicken to a paper towel-lined plate and pat dry. Cool the chicken slightly, then finely chop and season with the remaining 1/2 teaspoon kosher salt. In a bowl of medium size, mix together the chutney, yogurt, peanut butter, lime juice and curry paste. Add the chicken and mix well. Refrigerate until slightly chilled.

To assemble: Place 1 heaping teaspoon of the chicken mixture in each wonton cup and garnish with green onions. Serve at room temperature.

Note: The wonton cups can be baked up to 3 days in advance and stored in an airtight container. The chicken mixture can be made up to 1 day in advance. Let it sit at room temperature for 30 minutes before serving. The wonton cups can be filled up to 1 hour in advance.

You can also decide not to let the roulades sit for the recommended 30-60 minutes; instead you can cook them with toothpicks in place. You are sure to get great results. It is better to use sauce in the right quantity so as to bring out the flavors in the right way. You can also make chicken roulades with Chorizo and Manchego cheese. This would be such a delightful dish and everyone would go crazy about it. It makes for a perfect bridal shower food and your bridal shower would become an unforgettable event for you and your guests.

Chicken roulades sandwich can be made in different ways to suit your taste. You can do a little research and find many recipes over internet to try out different methods. If you are a good cook, you yourself can experiment with some extra ingredients. You can also try substituting certain ingredients with other ingredients to make the sandwich tastier.

You can also serve the chicken roulades sandwich with mushroom orzo and rocket salad that would be an ideal recipe for your bridal shower party. As bridal shower parties are mostly informal events, light, and tastier dishes are preferred over heavy dishes. So, you can try different types of sandwiches and salads to make bridal shower party enjoyable.