The Gourmet Butcher's Chicken Roulades Version #1:  Apple Cranberry
By: Cole Ward - The...
Published: Saturday, February 5, 2011 - 2:34pm

Ingredients




One half-breast GOOD chicken per person (something like Bell& Evans)
Juice-sweetened cranberries or craisins
1/2 a red apple- not too sweet
Vermont Cabot cheddar cheese
Buttermilk for dipping
Breadcrumbs for coating
(optional) orange marmalade

Preparation

1 Take half a chicken breast and butterfly it open. 2 On one side of the butterflied breast, lay down two slices of Vermont Cabot cheddar cheese. 3 Sliver about half a red apple, skin and all (you want an apple that’s both sweet and tart). 4 Take some juice-sweetened cranberries or craisins, wad them up in your hand so they form a tight little ball and set those on top of the apples (how much exactly?  enough to fit into the palm of your hand). 5 Put another slice of cheddar on top of everything. 6 Then fold the breast over and squeeze everything together so it's nice and tight. 7 Dip into buttermilk. 8 Roll in unflavored breadcrumbs (I like to make my own, but you don't have to). 9 Bake in a 350 degree F oven for about half an hour. 10 Option:  spread some orange marmalade over breasts just before baking.