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Gary asked in Food & DrinkCooking & Recipes · 1 decade ago

Emeril Lagasse recipe?

I had a book with recipes from Emeril Lagasse's restaurants. In it was a recipe for "funky chicken roulade" that was fantastic. Unfortunately the book has been lost. Does anyone have that recipe book and that recipe?

3 Answers

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  • Dave
    Lv 5
    1 decade ago
    Favorite Answer

    Funky Chicken Roulade

    Emeril’s take on Chicken Kiev.

    4 6-ounce boneless, skinless chicken breasts, rinsed and patted dry

    10 ounces mild Italian sausage, removed from the casings and crumbled

    ½ cup fine dry bread crumbs

    ¼ cup freshly grated Parmigiano-Reggiano

    1 tablespoon chopped fresh basil

    1 tablespoon chopped fresh parsley

    1 teaspoon Worcestershire sauce

    1 teaspoon Emeril’s Kick It Up Red Pepper Sauce or other hot pepper sauce

    2 teaspoons Emeril’s Original Essence or Creole Seasoning

    2 teaspoons olive oil

    ½ cup Creole Marinara

    1 recipe Parslied Rigatoni

    Preheat the oven to 350 degrees. One at a time, place the chicken breasts

    between two sheets of plastic wrap and pound with the flat side of a meat

    mallet until about ⅛-inch thick. Set aside.

    Heat a medium skillet over medium-high heat. Add the sausage and cook,

    stirring, until browned, 8 to 10 minutes, Remove and drain on paper towels.

    Combine the sausage, bread crumbs, cheese, basil, parsley, Worcestershire

    sauce, and hot sauce and mix well. Lay each chicken breast flat on a piece

    of plastic wrap with a short end facing you. Spread one-quarter of the

    filling over the center of each breast, leaving about ¾-inch uncovered at

    the top. Starting at the end closest to you, roll the chicken up around the

    filling, like a jelly roll. Secure each breast with three toothpicks and

    season with ½ teaspoon Essence. Place in a baking dish and drizzle ½

    teaspoon of oil over each breast.

    Bake for 12 minutes. Remove from the oven (leave the oven on) and top each

    roulade with 2 tablespoons of the marinara sauce. Return to the oven and

    bake until an instant-read thermometer inserted in the center of a roulade

    reads 165 degrees, 8 to 12 minutes more. Remove from the oven and discard

    the toothpicks.

    Cut each roulade into 4 equal pieces and transfer to plates

    Serve with the rigatoni.

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    4 years ago

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  • Anonymous
    5 years ago

    Well, yeah someone holds up a sign for people to applaud but people who have been watching a long time just know that its one of his trademark things, he loves garlic and loves to add garlic to food and if you like his cooking then you cheer him when he adds garlic.

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