Chicken and Cheese Roulade - Куриный Рулет с Сыром

For holiday dinners, most Slavic tables are graced with a plate of narezki, (нарезки), in other words sliced deli meats and cheeses, which are enjoyed as appetizers. Many different types of homemade roulades are prepared, not only for their tastiness, but also for their gorgeous presentation. 

Roulades are very convenient for dinner parties and holiday dinners since they are made ahead of time and then sliced and served cold. I have always enjoyed this Chicken Roulade encased in a cheesy, souffle-like crust and love making it throughout the year. However, I don't make it for holiday affairs only. I make this roulade and then pack it in a sandwich for our lunches at work. Add some bread and tomatoes or pickles, and you are all set for the entire week or two. What a great way to change the routine from the same boring sandwich. 

Yields: 1 (15 inch) roulade

Ingredients:

4 eggs

4 Tablespoons mayonnaise

1 pound mozarella cheese

2 lbs boneless skinless chicken thighs

1-½ pounds ground chicken

salt, freshly ground black pepper

½ teaspoon onion powder and garlic powder, each

½ teaspoon Montreal Chicken seasoning, optional

Preheat the oven to 350 degrees. 

Line a 15x10.5 inch rimmed baking sheet with heavy duty aluminum foil and spray with oil. Do not use regular aluminum foil for this. It won't work. 

Whisk the eggs and mayonnaise together. Grate the cheese on the small holes of a box grater. Combine the cheese with the eggs. Spread evenly onto the prepared baking sheet. Bake for 15 min. Meanwhile, pound the chicken thighs to about ¼ inch in thickness. Season on one side with salt and pepper. 

In a medium bowl, season the ground meat with ¾-1 teaspoons salt, ½ teaspoon freshly ground black pepper, onion and garlic powder and the chicken seasoning. 

Peel the aluminum foil off the egg and cheese layer. Take your time and use a thin spatula to help you. If it tears a little, don't worry; it will meld together when you bake it. Place the egg and cheese layer on top of a sheet of parchment paper. Spread the chicken thighs, seasoned side down, in a single layer on top of the cheese layer. Season the unseasoned side of the chicken with salt, pepper. Spread the ground meat in a thin layer on top of the chicken thighs. Use the parchment paper to help you roll up the roulade, starting with the long side. Roll it as tightly as you can, without breaking it, of course. Roll it up in the parchment paper, also as tightly as you can, and tie the ends with kitchen twine. Wrap it in two layers of aluminum foil. Place on a rimmed baking sheet and bake at 350 degrees for 1 ½ hours.

Cool and store in the refrigerator. When it's completely cold, take off the aluminum foil and peel off the parchment paper. I usually cut the roulade in half and wrap it well in parchment paper and then in aluminum foil again or in a large ziptop bag. Just make sure it's wrapped well, so it stays as fresh as possible. It will last for weeks in the refrigerator if you store it well.

Chicken and Cheese Roulade

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• Author: Olga's Flavor Factory
• Prep Time: 15 mins
• Cook Time: 1 hour 45 mins
• Total Time: 2 hours
• Yield: 1 (15 inch) roulade
• Category: Entree
• Cuisine: Russian

Ingredients

Scale 1x2x3x

• 4 eggs
• 4 Tablespoons mayonnaise
• 1 pound mozzarella cheese
• 2 lbs boneless skinless chicken thighs
• 1-½ pounds ground chicken
• salt, freshly ground black pepper
• ½ teaspoon onion powder and garlic powder, each
• ½ teaspoon Montreal Chicken seasoning, optional

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Instructions

1. Preheat the oven to 350 degrees.
2. Line a 15x10.5 inch rimmed baking sheet with heavy duty aluminum foil and spray with oil. Do not use regular aluminum foil for this. It won't work.
3. Whisk the eggs and mayonnaise together.
4. Grate the cheese on the small holes of a box grater.
5. Combine the cheese with the eggs.
6. Spread evenly onto the prepared baking sheet. Bake for 15 min.
7. Meanwhile, pound the chicken thighs to about ¼ inch in thickness.
8. Season on one side with salt and pepper.
9. In a medium bowl, season the ground meat with ¾-1 teaspoons salt, ½ teaspoon freshly ground black pepper, onion and garlic powder and the chicken seasoning.
10. Peel the aluminum foil off the egg and cheese layer. Take your time and use a thin spatula to help you. If it tears a little, don't worry; it will meld together when you bake it.
11. Place the egg and cheese layer on top of a sheet of parchment paper.
12. Spread the chicken thighs, seasoned side down, in a single layer on top of the cheese layer.
13. Season the unseasoned side of the chicken with salt, pepper.
14. Spread the ground meat in a thin layer on top of the chicken thighs.
15. Use the parchment paper to help you roll up the roulade, starting with the long side. Roll it as tightly as you can, without breaking it, of course. Roll it up in the parchment paper, also as tightly as you can, and tie the ends with kitchen twine.
16. Wrap it in two layers of aluminum foil.
17. Place on a rimmed baking sheet and bake at 350 degrees for 1 ½ hours.
18. Cool and store in the refrigerator. When it's completely cold, take off the aluminum foil and peel off the parchment paper. I usually cut the roulade in half and wrap it well in parchment paper and then in aluminum foil again or in a large zip-top bag. Just make sure it's wrapped well, so it stays as fresh as possible. It will last for weeks in the refrigerator if you store it well.