The Gourmet Butcher Chicken Roulades #3:  Broccoli-Cheddar
By: Cole Ward - The...
Published: Wednesday, March 16, 2011 - 12:35pm

Ingredients




Chicken breasts, skinned
Broccoli
Cheddar cheese
Buttermilk
Unflavored bread crumbs

Preparation

1 Per person: 2 Take one-half chicken breast and butterfly it open 3 On one side of the butterflied breast, lay down 2 slices of VT Cabot cheddar cheese (or another brand - I'm just a fan of all things Vermont). 4 Slice some broccoli into slivers and lay over cheese (use any amount you like). 5 Put another slice of cheddar on top, then fold the breast over and s-q-u-e-e-z-e it all together nice and tight. 6 Dip into buttermilk, then roll in unflavored breadcrumbs (I make my own). 7 Place roulades onto a baking sheet, then into a 350 d F oven for about 30 minutes, uncovered.