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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?
- DaveLv 51 decade agoFavorite 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
Cut each roulade into 4 equal pieces and transfer to plates
Serve with the rigatoni.
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- Anonymous5 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.